25 Jul Candied Cranberries
Candied Cranberries
Candied Cranberries
Ingredients
- 2 cups sugar divided
- ½ cup water
- 12 ounces fresh cranberries washed
Instructions
- Combine ½ cup sugar and ½ 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.
- Enjoy!
Notes
- These may start to “weep” some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
- Use on charcuterie platters, baked brie, atop desserts or cocktails.
- Use vanilla bean or orange zest to vary the flavor.
Recipe Provided by UNFI Fresh