Watch out! These candied cranberries are so addicting. Not only do they taste scrumptious, they look festive and are a unique and fun addition to any holiday gathering!
Last year I made these for a snack to serve at our neighborhood Christmas cookie exchange. (Remember the homemade marshmallows?) Just about everyone who tasted the cranberries asked for the recipe. They have the perfect tart-sweet balance and a very satisfying “pop” when you bite into them.
I’m not sure where the original recipe comes from, as my recipe comes from my own Supermom’s kitchen! So, I guess I can credit her?
You will need:
:: Bag of fresh cranberries
:: 2 cups water
:: 3 cups sugar divided
Rinse and drain cranberries. Remove any stems or over-ripe berries. Make simple syrup by mixing 2 cups water and 2 cups sugar in a saucepan and cooking over medium heat until thickened and sugar is dissolved. (Do not boil. If the syrup does boil, let cool for several minutes before adding to berries to prevent popping berries.)
In a large bowl combine syrup and berries. Cover. Refrigerate overnight.
The next day, drain cranberries and spread on a large baking sheet. Pour 1 cup sugar over berries and gently shake baking sheet until cranberries are coated with sugar. Using a spatula, transfer coated berries to a fresh baking sheet. Let sit uncovered for an hour or so until dry and crisp. Serve immediately or store covered up to 3 days.
Super-tip: When you drain the cranberries, save the cranberry-infused simple syrup. Pour a splash of the syrup into a glass of 7-up for added flavor and holiday cheer. Oooh, and be sure to garnish your drink with speared cranberries — so cute!