Candied Cranberries Recipes

SUGARED CRANBERRIES | CANDIED CRANBERRIES RECIPE

Steps:

• Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
• Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
• Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
• Store in an airtight container in the fridge for 2-3 days.

SUGARED 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.)

SUGARED CRANBERRIES

Steps:

• Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

CANDIED 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.)

CANDIED YAMS WITH CRANBERRIES

Steps:

• Combine flour, sugar, oats and cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Lightly toss 1 cup crumb mixture with yams and cranberries.
• Arrange in a 1 1/2 quart casserole.
• Sprinkle with remaining crumb mixture.
• Bake at 350 degrees for 35 minutes.
• Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.

EASY CANDIED CRANBERRIES

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.