Easy Candied Cranberries Recipes
SUGARED CRANBERRIES | CANDIED CRANBERRIES RECIPE
Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're great on their own, too!
Provided by Rachel Gurk
Categories Desserts
Time 1h10m
Number Of Ingredients 3
Steps:
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
- Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
- Store in an airtight container in the fridge for 2-3 days.
Nutrition Facts : ServingSize 1 ounce, Calories 133 kcal, Carbohydrate 35 g, Sodium 1 mg, Fiber 1 g, Sugar 33 g
SUGARED CRANBERRIES
Sugared Cranberries are a simple and gorgeous treat! With only three ingredients, these beautiful candied cranberries recipe will be your go-to garnish or snack this holiday season.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 30m
Number Of Ingredients 2
Steps:
- Heat 1/2 cup water and 1/2 cup sugar over medium high heat in a medium saucepan. The water will be very shallow. Stir to combine and bring to a simmer. Make sure the sugar has fully dissolved. Once simmering, remove from the heat and stir in the cranberries. Stir to coat the cranberries completely in the water. Allow to sit for 10 minutes.
- Line a baking sheet with wax paper. Using a slotted spoon, transfer the cranberries to the baking sheet and allow to dry for a minimum of 30 minutes. Lay the cranberries as flat (single layer) as possible.
- After 30 minutes to an hour, pour the remaining sugar over the cranberries, using a wooded spoon, stir the cranberries to coat completely.
- Let the cranberries dry on the counter for another hour. When the sugar is dried on the cranberries, they're done!
- Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sugar 17 g, ServingSize 1 serving
SUGARED CRANBERRIES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
- Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)
CANDIED CRANBERRIES
Categories Candy Fruit Thanksgiving Low Sodium Cranberry Fall Winter Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
- Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)
EASY CANDIED CRANBERRIES
No boiling, no syrup, no mess. And if you have a silpat, even easier. These are great for decorating cupcakes, cakes, fruit tarts. Good in cocktails, too.
Provided by Chef Kate
Categories Candy
Time 20m
Yield 12 ounces
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Pick over cranberries to remove any stems.
- Toss with sugar and spread on a foil lined (or silpat lined) sheet pan.
- Roast for 15 minutes, stirring every five minutes.
- Cool and enjoy.
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Servings 4Estimated Reading Time 4 minsCategory DessertCalories 318 per serving
- Warm syrup in saucepan; do not overheat—if syrup is hot it will pop the cranberries. Remove from heat and gently coat cranberries. Cover bowl with lid or cellophane and refrigerate overnight.
- Drain cranberries of excess syrup. Line baking sheet with parchment paper. Place sugar in large wide bowl.
- Add cranberries in ½ cup increments and thoroughly coat in sugar; place on cookie sheet and separate. If sugar gets too damp, replace with fresh sugar and continue coating cranberries until finished.
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5/5 (39)Calories 118 per servingServings 9
- Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
- Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
- Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
VANILLA ORANGE CANDIED CRANBERRIES - A SPICY PERSPECTIVE
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5/5 (14)Total Time 25 minsCategory Dessert, SnackCalories 255 per serving
- Combine 2 1/2 cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved, but not boiling.
- Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries, and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
- Place the remaining 1 1/4 cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry, about an hour.
- Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week.
SUGARED CRANBERRIES {CANDIED CRANBERRIES} - JULIE'S EATS ...
From julieseatsandtreats.com
5/5 (4)Total Time 20 minsCategory DessertCalories 1511 per serving
- In a medium size saucepan combine ¼ c. granulated sugar and ¼ c. water. Heat on medium, stirring continuously, until the sugar is dissolved and the mixture just starts to boil.
- Remove the saucepan from heat and add fresh cranberries. Stir mixture until cranberries are coated.
- Allow cranberries to sit in pan for 5 minutes, stirring occasionally. Remove cranberries from pan with a slotted spoon and place on a cooling rack making sure to separate them. Allow to dry for 5 minutes.
- Place remaining sugar in a small bowl. Gently toss a few cranberries in sugar at a time. Return sugar coated cranberries to a clean cooling rack to dry. Repeat until all cranberries have been dipped in sugar. Let cranberries dry at room temperature for at least 1 hour, then refrigerate until ready to use.
SUGARED CRANBERRIES (EASY RECIPE) VIDEO - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (30)Calories 108 per servingCategory Easy
- In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
- Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.
EASY SUGAR-FREE CANDIED CRANBERRIES FOR THE HOLIDAYS
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Servings 3Total Time 12 hrs 10 minsCategory Candy & TreatsCalories 9 per serving
- In a medium-sized saucepan add 1 cup of allulose and 1 cup of water and cook on medium-low heat for 4-5 minutes or until the mixture is clear.
- Gently pour in the washed and sorted cranberries and cook on medium-low until cranberries start to crack. You only need 4-5 berries to crack. Do not overcook or the berries will turn to mush.
- Place the berries and sauce into a flat based pan, like a square cake pan. The berries will not be completely covered by the syrup, but the syrup should come up to half the height of a whole berry.
SIMPLE CANDIED CRANBERRIES + CRANBERRY SYRUP
From foodiewithfamily.com
5/5 (1)Estimated Reading Time 3 mins
- Stir together the water and 3 cups sugar in a heavy saucepan over medium high heat. When the sugar is fully dissolved and the syrup has tendrils of steam rising from it, remove the pan from the heat and let it cool for 6 minutes. Place the cranberries in a heat safe bowl and pour the syrup over them. Cover with plastic wrap and let rest at room temperature for 12 to 24 hours.
- Spread the remaining sugar over a sheet pan. Drop one handful of the cranberries into the sugar and shake them (or stir if necessary) until covered. Transfer the coated cranberries to a clean sheet pan in a single layer. Repeat until all the cranberries are completely coated. Let the coated cranberries dry at room temperature for several hours. Store in a container in the refrigerator.
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- When the mixture stars bubbling and gets a little thick, take the saucepan off the heat and add vanilla extract. Let this sugar mixture cool down for about 30 minutes.
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