Candied Cranberries

Sour, tart, crunchy, and sweet, I love these Candied Cranberries that sometimes pop when you bite into them. A simple holiday treat, perfect for a bright and beautiful garnish. They are easy to make and fairly inexpensive.

You know, when you see a picture of something, and you can instantly taste it? Then you start wishing you had everything on hand to make it. That’s how I get when I see pictures of these Candies Cranberries. They are so good and addictive (to me anyway). I made three batches last year and would have made more if I could have found more fresh cranberries at the store that were in season.

Candied cranberries also go by the names sugared cranberries and frosted cranberries. They have a tart (sour) taste and are about 90% water. One of the few native fruits to North America, Wisconsin is the largest producer of cranberries, providing over 60% of the nation’s supply. (I’m from Wisconsin and live near cranberry farms.) Cranberries are rich in magnesium, vitamin C, and E, copper, potassium, and antioxidants.

Celebrating Cranberries- The world’s largest cranberry festival is in Warrens, Wisconsin. Warren’s Cranberry Festival is typically held on the last full weekend of September. It is a huge event with flea markets, farmers’ market, craft vendors, and food vendors. They give marsh tours, have a pancake breakfast with cranberry syrup, and even have a parade. A town with a population of less than 400 has over 140,000 people visit over the 3-day weekend. In fact, the 52nd Warren’s Cranberry Festival kicks off tomorrow as I write this. If you are ever in the area, you should check it out!

Cranberries- You will need fresh cranberries, which are typically in season around Thanksgiving and Christmas here in the Midwest. You want to make sure you get the ones that are in a mesh or plastic bag in the refrigerator section, not from the freezer. Using cranberries that have been frozen and thawed will make them mushy.

Sugar- For this recipe, we are using granulated sugar. I have seen recipes using powdered sugar, but this one is for granulated sugar.

Candied Cranberries:

12 oz mesh or plastic bag of cranberries, the ones that are refrigerated, not from the freezer.

1/3 c grandulated sugar

1/3 c water

1. Wash off the cranberries and set aside

2. In a small saucepan, make a simple syrup by bringing the 1/3 c sugar and 1/3 c water to a boil and simmer for 3 minutes.

3. Pour the simple syrup over the cranberries and let them set for 5-10 minutes. They don’t need to absorb the syrup, but need the outside to become sticky enough for the sugar to stick.

4. Place parchment paper or a cookie sheet under a cooling rack and spread the cranberries out over the cooling rack to dry for an hour. This will help them become tacky enough for the sugar to stick.

5. Drop a small amount of cranberries at a time into a bowl of granulated sugar and work them around to coat them evenly with sugar. You can use a spoon for this.

6. Once covered in sugar, place them in a dish and let them set uncovered for 1 hour to become hard and set. You can then store them at room temperature for 2-3 days covered.