Candied Cranberries- Best Winter Treat

This is my favorite dessert of the past few months, it’s tangy, sweet, and has an amazing texture. Even better making them is very hand off and simple. They make a great centerpiece, in a pretty bowl, and are truly a showstopper and guest favorite.

Freshly washed cranberries
Stunning centerpiece
so pretty

The recipe is simple:

  • 2+ cups of sugar
  • 2 cups cranberries
  • 1 cup lemon or orange juice
  1. Start by making the syrup, add the fruit juice and sugar to a saucepan and then on high heat stirring constantly let it bubble until it forms a syrup. The syrup should be thick enough to coat the back of a spoon. Set aside to cool.
  2. Wash the cranberries, and discard all squishy and weird cranberries. They taste and feel weird so double check your bunch.
  3. When the syrup has cooled put the cranberries in a container with a lid and poor the sauce over. The cranberries should be completely submerged, if you have a lot of extra space make more syrup. If there is only a little extra space stir in some water.  If the sauce is too hot the berries will burst. Then put this mixture in the fridge for a few hours or overnight.
  4. When you take the mixture out of the fridge drain the cranberries from the excess syrup and toss into a ziploc bag with sugar and shake. Do this in batches adding more sugar as necessary. When they are completely coated put them on a tray to dry. Depending on the weather and climate they should be dry in an hour or 2. And they are ready to serve!

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