Description
These Orange Vanilla Candied Cranberries are a festive and delightful treat that combines tart fresh cranberries with a sweet citrus-infused syrup, enhanced with warm vanilla and cinnamon notes. Perfect as a unique holiday snack, garnish, or gift, the cranberries soak overnight in a flavorful syrup before being coated in sugar to create a crisp, candied shell.
Ingredients
Scale
For the Syrup and Cranberries
- 4 cups Fresh Cranberries
- 1.75 cups Water
- 2 cups Sugar
- Zest and Juice of 1 Orange (1 each)
- 1 teaspoon Vanilla Extract
- 1 Cinnamon Stick
For Coating
- 1.5 to 2 cups White Sugar
Instructions
- Prepare the Cranberries: Gently wash the cranberries and remove any stems or damaged berries. Place the cleaned cranberries in a heat-safe bowl for soaking.
- Make the Syrup: In a 2-quart stockpot, combine 1.75 cups of water, the zest and juice of one orange, 1 teaspoon vanilla extract, 2 cups sugar, and one cinnamon stick. Bring this mixture to a boil over medium-high heat.
- Simmer the Syrup: Reduce the heat and let the syrup simmer for 5 to 7 minutes until it slightly thickens, developing rich flavors from the cinnamon and orange.
- Cool the Syrup: Remove the stockpot from heat and allow the syrup to cool to a warm temperature that won’t burst the cranberries once submerged.
- Soak the Cranberries: Pour the warm syrup over the cranberries in the heat-safe bowl, ensuring they are fully submerged. Cover the bowl and refrigerate overnight to let the flavors infuse and the cranberries to candy properly.
- Drain the Cranberries: After soaking, pour the cranberries into a colander to drain the excess syrup. Let them sit for 30 minutes to 1 hour to remove excess moisture.
- Coat with Sugar: Spread 1.5 to 2 cups of white sugar onto a sheet pan. Gently roll the drained cranberries in the sugar until evenly coated, creating a sweet crunch.
- Set the Candied Cranberries: Let the sugared cranberries sit at room temperature for at least 3 hours to allow the sugar coating to harden and form a crisp shell around each berry.
Notes
- Use fresh, firm cranberries to ensure the best texture for candied berries.
- The syrup must be warm but not too hot to avoid bursting the cranberries during soaking.
- Allow adequate soaking time overnight for full flavor absorption and candying effect.
- Be gentle when rolling cranberries in sugar to keep them intact.
- Store the candied cranberries in an airtight container at room temperature for up to a week.
- These candied cranberries can be used as garnishes, added to desserts, or enjoyed as a sweet snack.
