The last time I wrote about this recipe, I said I’d probably not revisit it. That was five-ish years ago, and let’s just blame such a stupidly staunch statement on being both in both my early twenties, and years of blogging. Suffice it to say, I take what I said back. In the iconic words of Miranda Priestly, that’s all. I’ve just changed my stance on these, both as a recipe, and a garnish (but especially the latter). Other than that, I don’t have much to say / a story to tell, and I’d always rather keep a less-is-more approach to writing here. Notes are below with the recipe.
Most candied cranberry recipes consist of the same ingredients, but I would be remiss if I didn’t give credit to this Food52 recipe here as inspiration. I didn’t have orange blossom water, so I just went with the orange twists, but I’ve included it in the recipe because I’m sure it would only make them better.
- Make sure your cranberries are fresh; toss out any pieces that are at all soft/mushy, as these will not hold up well during the soak
- If you decide to keep the simple syrup for other uses, store it in an airtight container in the fridge.
- Using a combination of granulated and superfine sugar is ideal, but it will also work if you do not have the latter- I prefer it for coating, but regular granulated sugar will absolutely yield a wonderful results
1 cup water
2 teaspoons orange blossom water
1 cup (200g) granulated sugar
1 cup (200g) superfine sugar
1 cup fresh cranberries
- Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan.
- Stir until the sugar dissolves, then remove from the heat. Add the orange peels, if using.
- Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and mix until all the cranberries are coated in the syrup
- Allow to cool completely. Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
- Spread the superfine/caster sugar on a plate or in a small bowl, and set a sheet pan next to it.
- Drain the syrup from the soaked cranberries into a separate container (use the syrup for other purposes) and remove the orange peels.
- Immediately begin tossing cranberries, a few at a time, in the sugar until fully coated, then place on the sheet pan.
- Repeat with the rest, working slowly by the small handful, until all are coated and on the baking sheet.
- Allow to dry for at least an hour before serving. These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.