Candied Cranberries Recipes

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CANDIED CRANBERRIES



Candied Cranberries image

Categories     Candy     Fruit     Thanksgiving     Low Sodium     Cranberry     Fall     Winter     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 3

1 cup sugar
2 tablespoons water
1/2 cup cranberries

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.)

SUGARED CRANBERRIES



Sugared Cranberries image

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

3/4 cup sugar
1 1/2 cups fresh or partially thawed frozen cranberries

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.)

FROSTED CRANBERRIES



Frosted Cranberries image

Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.

Provided by KF1065

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 4

2 tablespoons water
1 tablespoon pasteurized egg white or liquid egg substitute
1 (12 ounce) package fresh cranberries
1 cup white sugar

Steps:

  • In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 10 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.9 g

EASY CANDIED CRANBERRIES



Easy Candied Cranberries image

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

12 ounces cranberries, fresh
2/3 cup sugar

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.

SUGARED CRANBERRIES



Sugared Cranberries image

These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.

Provided by Yossy Arefi

Categories     candies

Time 30m

Yield 3 cups

Number Of Ingredients 2

2 1/2 cups/500 grams sugar
3 cups/285 grams fresh cranberries

Steps:

  • Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
  • When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
  • Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams

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