Description
These Delightful Orange Vanilla Candied Cranberries are a sweet, tangy treat infused with fresh orange zest, vanilla, and cinnamon. Perfect for holiday garnishes or a homemade festive snack, these cranberries soak overnight in a fragrant syrup and are then coated in sugar for a crisp, delightful finish.
Ingredients
Scale
For the Syrup
- 4 cups Fresh Cranberries
- 1.75 cups Water
- 2 cups Sugar
- Zest and Juice of 1 Orange
- 1 teaspoon Vanilla Extract
- 1 Cinnamon Stick
For the Coating
- 1.5-2 cups White Sugar (for coating)
Instructions
- Prepare the Cranberries: Gently wash the fresh cranberries, removing any stems or damaged berries. Place the cleaned cranberries in a heat-safe bowl.
- Make the Syrup: In a 2-quart stockpot, combine 1.75 cups water, orange zest and juice, vanilla extract, sugar, and a cinnamon stick. Bring the mixture to a boil over medium heat.
- Simmer the Syrup: Lower the heat and let the syrup simmer for 5 to 7 minutes until it thickens slightly, allowing the flavors to meld together.
- Cool the Syrup: Remove the pot from heat and allow the syrup to cool until warm but not hot, ensuring it won’t burst the cranberries during soaking.
- Soak the Cranberries: Pour the warm syrup over the cranberries, making sure they are fully submerged. Cover and refrigerate the bowl overnight to allow the cranberries to absorb the syrup flavors.
- Drain the Cranberries: After soaking, pour the cranberries into a colander to drain the excess syrup. Let them sit at room temperature for 30 minutes to 1 hour to remove extra moisture.
- Coat with Sugar: On a sheet pan, spread 1.5 to 2 cups white sugar. Gently roll the cranberries in the sugar to ensure an even coating over each piece.
- Dry the Cranberries: Let the sugared cranberries sit out at room temperature for at least 3 hours. This wait allows the sugar to form a crisp shell around each cranberry, creating a delightful texture.
Notes
- Use fresh cranberries for the best flavor and texture; frozen cranberries do not work well for this recipe.
- The soaking process must be done overnight to let the cranberries absorb the syrup fully.
- Ensure the syrup is warm, not hot, before pouring over the cranberries to avoid bursting them.
- The coated cranberries can be stored in an airtight container at room temperature for several days.
- These candied cranberries make excellent garnishes for cocktails, desserts, or holiday dishes.
