Orange Vanilla Candied Cranberries Recipe

Introduction

Orange Vanilla Candied Cranberries are a delightful treat perfect for holiday gatherings or as a sweet snack. They combine tart cranberries with warm orange, vanilla, and cinnamon flavors, coated in a crisp sugary shell that’s both beautiful and delicious.

Ingredients

• 1 12-ounce bag of cranberries
• 1.75 cups water
• 2 cups sugar
• Zest and juice of 1 orange (approximately 1/2 cup fresh juice)
• 1 teaspoon vanilla extract
• 1 whole cinnamon stick
• 1.5 to 2 cups white sugar for coating (suggested mix: 3 parts granulated sugar and 1 part clear sparkling sugar)

Instructions

1. Step 1: Wash the cranberries and remove any stems or berries that have gone bad.
2. Step 2: Place the cleaned cranberries in a heat-safe bowl.
3. Step 3: In a 2-quart stockpot, combine the water, orange zest and juice, vanilla extract, 2 cups of granulated sugar, and the cinnamon stick. Bring this mixture to a boil.
4. Step 4: Reduce the heat to low and simmer for 5 to 7 minutes until the syrup thickens.
5. Step 5: Remove the pot from heat and let the syrup cool slightly until warm but not hot enough to burst the cranberries.
6. Step 6: Pour the warm syrup, including the cinnamon stick, over the cranberries, ensuring they are fully submerged.
7. Step 7: Refrigerate the bowl of cranberries overnight to allow the flavors to meld.
8. Step 8: The next day, place a colander or fine mesh sieve over a large bowl and drain the cranberries, letting the syrup collect in the bowl.
9. Step 9: Let the cranberries sit in the colander for 30 minutes to an hour until they become slightly tacky. Save the simple syrup for use in cocktails or other recipes.
10. Step 10: Spread 1.5 to 2 cups of white sugar onto a sheet pan.
11. Step 11: Gently toss about half of the cranberries in the sugar to coat evenly, then add the remaining cranberries and coat them as well, arranging them in a single layer as much as possible.
12. Step 12: Leave the sugar-coated cranberries out to dry for at least 3 hours. They are ready once the sugar forms a crisp shell around each berry.

Tips & Variations

• Use a combination of granulated and sparkling sugar for an extra festive sparkle and crunch.
• Save the leftover syrup to sweeten hot tea or to add a citrusy twist to cocktails.
• If you prefer less sweetness, reduce the coating sugar slightly or try rolling cranberries in finely chopped nuts for a different texture.

Storage

Store candied cranberries in an airtight container at room temperature for up to one week. Avoid refrigeration as it may cause the sugar coating to become sticky. To revive crispness, let them air out briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with frozen cranberries?

It’s best to use fresh cranberries for this recipe, as frozen ones can release extra moisture and affect the final texture and coating.

How long do candied cranberries keep?

Properly stored in an airtight container at room temperature, candied cranberries will keep well for about one week while maintaining their crisp sugar coating.

Orange Vanilla Candied Cranberries Recipe

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This Orange Vanilla Candied Cranberries recipe transforms tart cranberries into a sweet, tangy, and festive treat. Infused with fresh orange zest and juice, warm vanilla, and a hint of cinnamon, these candied cranberries are simmered in a rich simple syrup and coated with sparkling sugar to create a crisp, flavorful shell. Perfect as a holiday garnish, cocktail accent, or a unique sweet snack.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 14 hours 25 minutes
• Yield: Approximately 2 cups of candied cranberries 1x
• Category: Dessert Garnish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

• 1 12-ounce bag of cranberries

Simple Syrup

• 1.75 cups water
• Zest and juice of 1 orange (approximately 1/2 cup fresh juice)
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 1 whole cinnamon stick

Coating

• 1.5 to 2 cups white sugar (mixture of 3 parts granulated sugar and 1 part clear sparkling sugar recommended)

Instructions

1. Prepare cranberries: Wash the cranberries thoroughly and remove any stems or spoiled berries to ensure only fresh fruit is used.
2. Place cranberries in bowl: Transfer the cleaned cranberries into a heat-safe mixing bowl, ready to be soaked in the syrup.
3. Make simple syrup: In a 2-quart stockpot, combine water, orange zest and juice, vanilla extract, granulated sugar, and the cinnamon stick. Bring this mixture to a boil over medium heat.
4. Simmer syrup: Reduce the heat to low and let the syrup simmer gently for 5 to 7 minutes until it thickens slightly.
5. Cool syrup: Remove the pot from heat and let the syrup cool for a few minutes until it is warm but not hot enough to burst the cranberries when added.
6. Combine cranberries with syrup: Pour the warm syrup along with the cinnamon stick over the cranberries, making sure all cranberries are fully submerged in the liquid.
7. Refrigerate overnight: Cover the bowl and refrigerate the cranberries submerged in syrup overnight to allow the flavors to meld and the fruit to absorb the syrup.
8. Drain cranberries: Place a colander or fine mesh sieve over a large bowl and pour the cranberries into it, draining the syrup into the bowl to reserve for other uses.
9. Dry cranberries slightly: Let the cranberries sit in the colander for 30 minutes to 1 hour to become tacky, which helps the sugar coating stick better.
10. Prepare sugar coating: Spread 1.5 to 2 cups of white sugar (a mix of granulated and sparkling sugar) evenly on a sheet pan.
11. Coat cranberries with sugar: Gently roll about half the cranberries in the sugar to coat evenly; add the rest of the cranberries and continue rolling them into a single layer to cover with sugar.
12. Dry coated cranberries: Leave the sugar-coated cranberries out to dry for at least 3 hours until the sugar forms a crisp shell around each cranberry, completing the candying process.

Notes

• Reserve the leftover simple syrup for holiday cocktails or desserts to avoid waste.
• The cinnamon stick can be removed before serving or left in the syrup for added flavor.
• For extra sparkle, use clear sparkling sugar mixed with granulated sugar for coating.
• Make sure cranberries are fully dried before storing to keep their crisp sugar shell intact.
• This recipe works well as a garnish for drinks, desserts, or as a festive snack.

Keywords: candied cranberries, orange vanilla, holiday garnish, candied fruit, festive recipe, cranberry syrup, sweet cranberries