Description
This Candied Cranberries recipe offers a sweet and tangy treat perfect for holiday snacking or as a festive garnish. Fresh cranberries are soaked in orange juice overnight, then coated in powdered sugar and briefly baked to create a delightful crunchy exterior with a juicy, fruity center. Easy to prepare and bursting with flavor, these candied cranberries add a vibrant pop of color and sweetness to your table.
Ingredients
Scale
Ingredients
- 12 oz fresh cranberries
- Orange juice (enough to submerge cranberries)
- Powdered sugar (for coating)
Instructions
- Soak Cranberries: Place the fresh cranberries in a bowl and pour in enough orange juice to completely cover them. Let them soak overnight in the refrigerator to absorb the orange flavor and soften slightly.
- Drain and Coat: The next day, drain the cranberries thoroughly. Toss them in powdered sugar, ensuring each cranberry is evenly coated with a sweet layer.
- Dry the Coating: Line a baking sheet with parchment paper. Spread the sugar-coated cranberries in a single layer. Bake at 200°F (93°C) for about 5 minutes to dry out the outer layer. This helps the sugar stick better and creates a subtle crunchy texture.
- Cool and Store: Allow the cranberries to cool completely on the baking sheet. Once cooled, store them in an airtight container or enjoy immediately as a sweet snack or garnish.
Notes
- Be sure to soak the cranberries overnight for maximum flavor absorption.
- The baking step is very brief; monitor carefully to avoid burning the sugar.
- These candied cranberries keep well when stored in an airtight container at room temperature for up to one week.
- Use parchment paper to prevent sticking during baking.
- Adjust powdered sugar quantity depending on your desired level of sweetness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
