Orange Vanilla Candied Cranberries Recipe

Introduction

Orange Vanilla Candied Cranberries are a delightful treat that combines tart cranberries with a warm, fragrant syrup of orange, vanilla, and cinnamon. Perfect for holiday gatherings or as a sweet garnish, these cranberries bring a burst of flavor and sparkle to any dish.

Ingredients

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

Instructions

1. Step 1: Wash the cranberries thoroughly and remove any stems or damaged berries.
2. Step 2: Place the cleaned cranberries in a heat-safe bowl.
3. Step 3: In a 2-quart stockpot, combine 1.75 cups water, the orange zest and juice, vanilla extract, 2 cups granulated sugar, and the cinnamon stick. Bring this mixture to a boil.
4. Step 4: Reduce the heat to low and simmer the syrup for 5 to 7 minutes until it thickens slightly.
5. Step 5: Remove the pot from heat and let the syrup cool for a few minutes 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: Cover and refrigerate the cranberries in the syrup overnight to allow them to absorb the flavors.
8. Step 8: The following day, place a colander or fine mesh sieve over a large bowl and drain the cranberries, reserving the syrup for other uses like cocktails.
9. Step 9: Let the cranberries sit in the colander for 30 minutes to an hour until they become slightly tacky.
10. Step 10: Spread 1.5 to 2 cups of white sugar onto a sheet pan.
11. Step 11: Gently roll half of the cranberries in the sugar, coating them evenly. Repeat with the remaining cranberries so they are all coated.
12. Step 12: Lay the sugared cranberries out in a single layer and leave them to dry for at least 3 hours until the sugar coating is dry and crisp.

Tips & Variations

• For extra sparkle, combine granulated sugar with coarse sparkling sugar when coating the cranberries.
• If you prefer less sweetness, reduce the amount of sugar in the syrup by 1/4 cup.
• Use the reserved simple syrup in cocktails, sodas, or drizzle over desserts for a citrusy vanilla flavor.
• Add a few whole cloves for additional warm spice notes in the syrup if desired.

Storage

Store the candied cranberries in an airtight container at room temperature for up to 1 week. They can also be refrigerated for up to 2 weeks but may lose some crispness. To refresh, let them come to room temperature before serving. Avoid storing in a humid environment to maintain the sugar coating’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Fresh cranberries are best for this recipe because they hold their shape during cooking. If using frozen, thaw and drain them thoroughly before proceeding, but expect a softer texture.

How long do candied cranberries last?

When stored properly in an airtight container, candied cranberries last up to one week at room temperature or up to two weeks refrigerated. Beyond that, they may lose flavor and texture.

Orange Vanilla Candied Cranberries Recipe

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5 from 141 reviews

These Orange Vanilla Candied Cranberries are a delightful holiday treat made by soaking fresh cranberries in a flavorful orange-vanilla cinnamon syrup before coating them in sugar. The result is a sweet, tangy, and crunchy-coated cranberry perfect for festive garnishes, snacks, or desserts.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: Overnight + 4 hours
• Yield: Approximately 3 cups of candied cranberries 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Cranberries

• 1 12-ounce bag of cranberries

Syrup

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

Sugar Coating

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

Instructions

1. Prepare Cranberries: Wash the cranberries thoroughly and discard any stems or spoiled berries to ensure freshness and quality.
2. Place Cranberries in a Bowl: Transfer the cleaned cranberries to a heat-safe bowl, ready for the syrup infusion.
3. Make Syrup: In a 2-quart stockpot, combine water, orange zest and juice, vanilla extract, granulated sugar, and the cinnamon stick. Bring the mixture to a boil over medium-high heat.
4. Simmer Syrup: Reduce heat to low and let the syrup simmer for 5 to 7 minutes until it thickens slightly, concentrating the flavors.
5. Cool Syrup: Remove the syrup from heat and allow it to cool for a few minutes so it remains warm but not hot enough to burst the cranberries upon contact.
6. Combine Cranberries and Syrup: Pour the warm syrup along with the cinnamon stick over the cranberries, ensuring that all cranberries are submerged for even flavor absorption.
7. Chill Overnight: Cover the bowl and refrigerate overnight to allow the cranberries to absorb the syrup and develop flavor.
8. Drain Syrup: Place a colander or fine mesh sieve over a large bowl. Pour the cranberries into the colander to drain off excess syrup, reserving the syrup for other uses like cocktails.
9. Dry Cranberries Slightly: Let the cranberries rest in the colander for 30 minutes to 1 hour to become tacky, helping the sugar coating adhere better.
10. Prepare Sugar Coating: Spread the white sugar mixture evenly on a sheet pan, creating a bed for coating the cranberries.
11. Coat Cranberries with Sugar: Gently roll half of the cranberries in the sugar to coat them evenly. Then roll the remaining cranberries in the rest of the sugar, arranging them in as close to a single layer as possible for even drying.
12. Dry Candied Cranberries: Leave the coated cranberries out to dry for at least 3 hours. The cranberries are ready when the sugar coating hardens and becomes crisp.

Notes

• Reserve the leftover syrup for use in holiday cocktails or to sweeten other recipes.
• Clear sparkling sugar adds extra sparkle and a delicate crunch to the coating but can be substituted with standard granulated sugar if unavailable.
• Store candied cranberries in an airtight container at room temperature to maintain their crisp sugar coating.
• These cranberries make excellent garnishes for cocktails, desserts, or holiday charcuterie boards.

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