As I gingerly pulled the steaming saucepan from the stove, the air filled with the cozy whispers of cinnamon and nutmeg. There’s something undeniably magical about transforming simple cranberries into these delightful Cinnamon-Spiced Candied Cranberries. This recipe isn’t just a playful venture into sweet indulgence; it’s also a quick and festive way to elevate any dish, from Thanksgiving feasts to afternoon snacks. With just a handful of ingredients, you’ll create a stunning treat that’s perfect for sharing or savoring all on your own. Plus, these candied gems are a delightful crowd-pleaser that can easily be stored for later—making them a must-have in your kitchen repertoire. Are you ready to transform your cranberries into a delightful treasure?
Why not make something magical today?
Irresistible Taste: Each bite bursts with sweetness and a hint of spice, making them the perfect treat for any occasion.
Quick to Prepare: With only 10 minutes of active cooking time, you’ll have delicious snacks ready in under two hours, including cooling time.
Versatile Treat: Use these crunchy delights as a topping for desserts, a unique addition to salads, or as a stand-alone snack.
Elegant Presentation: Their vibrant color and crunchy coat not only elevate your dishes but also impress guests at your next gathering.
Elevate your culinary skills with these captivating Cinnamon-Spiced Candied Cranberries that will undoubtedly add a festive charm to any gathering!
Cinnamon-Spiced Candied Cranberries Ingredients
• Here’s everything you need!
For the Cranberry Mixture
- 12 ounces fresh cranberries – Rinse and sort to remove any damaged berries for the best results.
- 1 cup granulated sugar – This will sweeten and create the syrup for your cranberries.
- 1 cup water – Essential for making the sugar syrup that coats the cranberries.
For the Spice Blend
- 1 teaspoon ground cinnamon – Adds warmth and that signature cinnamon flavor to the mix!
- ½ teaspoon ground nutmeg – A delightful spice that complements the cinnamon perfectly.
- ½ teaspoon vanilla extract – Enhances the overall flavor profile with a touch of sweetness.
- ¼ teaspoon salt – Balances the sweetness, allowing the spices to shine through.
For Coating
- 1 cup additional granulated sugar – This will give the Cranberries their quintessential crunchy coating that makes them irresistible!
Create these enchanting Cinnamon-Spiced Candied Cranberries to elevate any occasion!
Step‑by‑Step Instructions for Cinnamon-Spiced Candied Cranberries
Step 1: Prepare the Sugar Syrup
In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Place the saucepan over medium heat and gently bring the mixture to a boil, stirring occasionally. Continue mixing until the sugar dissolves completely, and the mixture looks clear. This syrup forms the sweet base for your Cinnamon-Spiced Candied Cranberries.
Step 2: Add the Cranberries
Once the sugar syrup is boiling and fully dissolved, carefully add your rinsed and sorted cranberries to the pan. Gently stir the berries to ensure they are coated with the syrup. Allow the mixture to simmer for about 10 minutes over low heat, watching as the cranberries begin to pop and release their natural juices, which indicates they’re ready for the next step.
Step 3: Prepare the Spice Mixture
While the cranberries are simmering, take a small bowl and mix together 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon vanilla extract, and ¼ teaspoon salt. The fragrant aroma of these spices will enhance the flavors of the cranberries, creating the delightful taste in your Cinnamon-Spiced Candied Cranberries.
Step 4: Combine the Spices with Cranberries
After 10 minutes of simmering, carefully remove the saucepan from heat. Stir in your prepared spice mixture, making sure to coat each cranberry evenly. The vibrant colors and aromatic flavors should meet at this point, transforming your syrupy cranberries into a wonderful blend of sweetness and spice.
Step 5: Strain the Cranberries
Using a fine-mesh sieve or colander, strain the cranberries from the syrup. Allow the excess syrup to drain off completely, ensuring that you don’t have too much liquid left on the berries. This step is crucial to achieve that delightful crunch when coating your Cinnamon-Spiced Candied Cranberries later on.
Step 6: Cool the Cranberries
Spread the cranberries in a single layer on a baking sheet lined with parchment paper. Let them cool for about 15 minutes, giving them time to firm up slightly. This cooling process is vital, as it helps the sugared exterior adhere better to the cranberries.
Step 7: Coat the Cranberries
Once the cranberries have cooled, take 1 cup of additional granulated sugar and toss the berries gently to ensure they are well-coated. Each cranberry should be enveloped in a sparkling layer of sugar, promising that delightful crunch when you indulge in these Cinnamon-Spiced Candied Cranberries.
Step 8: Dry the Coated Cranberries
Leave the coated cranberries on the parchment paper for an hour, allowing the sugar coating to dry completely. This will form a crunchy shell around each cranberry, creating an irresistible treat. Be sure to keep an eye on them as they sit; the longer they dry, the crunchier they become.
Step 9: Store the Candied Cranberries
Once the sugar coating is dry and firm, carefully transfer your Cinnamon-Spiced Candied Cranberries to an airtight container. Store these delightful treats to enjoy later, knowing that each bite offers a burst of sweet and spicy flavor, making them perfect for snacking or adding to your holiday festivities.
Make Ahead Options
These Cinnamon-Spiced Candied Cranberries are perfect for meal prep enthusiasts! You can prepare the cranberries in the sugar syrup up to 24 hours in advance, allowing the flavors to meld beautifully. Simply complete Steps 1-5 (creating the syrup, adding cranberries, and coating them in spices) and then refrigerate the cranberries in the syrup. When you're ready to serve, strain and toss them in the additional sugar, then allow them to dry on parchment paper for about an hour for that delightful crunch. This way, you'll save time on busy days while still achieving those delicious, restaurant-worthy results.
What to Serve with Cinnamon-Spiced Candied Cranberries?
These vibrant, sweet-and-spicy treats are a dazzling addition to any festive spread, perfect for delightful pairings!
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Creamy Vanilla Ice Cream: The rich creaminess of vanilla ice cream contrasts beautifully, enhancing the cranberries’ sweetness and spice. Picture your dessert bowl topped with these bright gems, creating a delightful balance of warmth and chill.
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Savory Goat Cheese Salad: A fresh salad featuring goat cheese and mixed greens beautifully complements the sweetness of the candied cranberries. The tangy cheese and fresh greens create a stunning flavor juxtaposition that makes every bite exciting!
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Turkey or Chicken Dinner: Serve alongside roasted turkey or chicken to add a festive flair to your holiday meal. These cranberries offer a burst of flavor, making every slice of meat sing with joy on the plate.
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Dark Chocolate Truffles: The rich, intense flavor of dark chocolate paired with sweet and spicy cranberries creates a sophisticated dessert experience. It’s a perfect match for those who appreciate the luxurious side of treats!
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Sparkling Apple Cider: A glass of bubbly apple cider harmonizes beautifully with this dish, accentuating the spices and sweetness of the cranberries while adding an effervescent touch to your gathering.
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Brie Cheese Platter: Pair with a creamy wheel of brie for an elegant cheese board. The cranberries lend a sweet contrast to the rich, buttery brie, enticing everyone to indulge just a bit more at the party.
How to Store and Freeze Cinnamon-Spiced Candied Cranberries
Room Temperature: Store your Cinnamon-Spiced Candied Cranberries in an airtight container at room temperature for up to 5 days, ensuring they remain crunchy and flavorful.
Fridge: If you'd like to extend their shelf life, place the cranberries in the refrigerator, where they will stay fresh for up to 2 weeks. Just make sure they’re in a well-sealed container to avoid moisture.
Freezer: For long-term storage, freeze the candied cranberries in a single layer on a baking sheet before transferring them to an airtight container. They can be stored in the freezer for up to 3 months.
Reheating: To revive the crunch, allow the cranberries to come to room temperature after removing them from the fridge or freezer before enjoying or incorporating them into your favorite dishes!
Expert Tips for Cinnamon-Spiced Candied Cranberries
Perfect Sugar Syrup: Use medium heat to dissolve the sugar completely, ensuring a smooth, glossy finish for your cranberries. Underdissolved sugar can lead to a grainy texture.
Cranberry Quality: Choose vibrant, firm cranberries for the best flavor and texture. Discard any soft or blemished ones, as they can affect the overall outcome of your Cinnamon-Spiced Candied Cranberries.
Simmering Time: Keep an eye on the simmering cranberries; they should begin to pop after around 10 minutes. Overcooking can make them mushy, so remove them from heat just when they start to burst.
Cooling Space: Make sure to spread the cranberries out in a single layer to cool; this prevents them from sticking together and helps the sugar coating adhere uniformly.
Coating Consistency: Ensure that the cranberries are dry before tossing them in the additional sugar. Excess moisture can lead to the sugar clumping rather than forming a crunchy shell around your candied cranberries.
Storage Tip: Store in an airtight container in a cool, dry place to maintain their crunchiness. Proper storage will keep your Cinnamon-Spiced Candied Cranberries fresh and delightful for days!
Cinnamon-Spiced Candied Cranberries Variations
Feel free to let your creativity shine as you customize these delightful treats to fit your taste buds!
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Maple Sweetened: Swap granulated sugar for maple syrup for a rich, autumn-inspired flavor.
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Spicy Kick: Add a pinch of cayenne pepper to the spice mix for a surprising heat that balances the sweetness.
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Nutty Twist: Toss in some toasted pecans or walnuts during the cooling process for added crunch and flavor.
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Dried Fruit Addition: Mix in chopped dried oranges or cranberries after coating for a delightful burst of tanginess.
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Citrus Zing: Incorporate the zest of an orange or lemon into the spice mix for a bright, refreshing twist on the flavor. The citrus will make the spices pop even more!
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Chocolate Layer: Drizzle melted dark or white chocolate over the finished cranberries for a decadent touch that will appeal to chocolate lovers.
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Coconut Crunch: Add shredded coconut to the sugar coating for a tropical flavor and chewy texture that takes your candied cranberries to another level.
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Herbal Infusion: Experiment with fresh herbs like rosemary or thyme in your spice blend; their earthy tones will create an unexpected elegance that complements the cranberries beautifully.
Elevate your next gathering by serving these Cinnamon-Spiced Candied Cranberries alongside a creamy cheese platter, mixed into your favorite winter salad, or simply as a festive snack to impress your guests! For more delightful holiday treats, check out my Cranberry Bliss Bars and Spicy Maple Candied Pecans to sweeten your culinary adventure!
Cinnamon-Spiced Candied Cranberries Recipe FAQs
How do I choose the best cranberries for this recipe?
Absolutely! When selecting cranberries, you want to choose vibrant and firm ones that are deep red in color. Avoid any that feel soft or that have dark spots, as these can affect the overall quality of your Cinnamon-Spiced Candied Cranberries.
What is the best way to store Cinnamon-Spiced Candied Cranberries?
For optimum freshness, store your Cinnamon-Spiced Candied Cranberries in an airtight container at room temperature for up to 5 days. If you're looking to keep them a bit longer, the fridge will work wonders, allowing them to stay fresh for up to 2 weeks. Just ensure they are well-sealed to protect them from moisture.
Can I freeze these candied cranberries? How do I do it?
Yes, you can freeze your Cinnamon-Spiced Candied Cranberries! Start by spreading them in a single layer on a baking sheet to freeze them individually. Once they are fully frozen, transfer them to an airtight container or a freezer bag, where they can stay for up to 3 months. When you're ready to enjoy them, let them come to room temperature, and they'll regain their delightful crunch!
What should I do if my sugar coating is clumping?
Very well! If your sugar coating is clumping instead of forming a crunchy shell, it might be due to excess moisture on the cranberries. I recommend ensuring they are completely cooled and dry before tossing them in the sugar. Alternatively, you can try using a little less sugar when coating them next time or allow them to sit longer for the sugar to adhere better.
Are there any dietary considerations for these candied cranberries?
Yes! It’s important to note that cranberries are naturally low in calories but high in nutrients. However, if you have dietary restrictions, be mindful of the sugar content in this recipe, especially if you have to manage your sugar intake. If you have allergies, always check labels on your ingredients to ensure no components could cause a reaction.
Deliciously Crunchy Cinnamon-Spiced Candied Cranberries
Ingredients
Equipment
Method
- Prepare the Sugar Syrup: In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Bring to a boil, stirring occasionally until the sugar dissolves completely.
- Add the Cranberries: Once the syrup is boiling, add the rinsed cranberries, stirring to coat. Simmer for about 10 minutes on low heat.
- Prepare the Spice Mixture: Mix together 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon vanilla extract, and ¼ teaspoon salt in a small bowl.
- Combine the Spices with Cranberries: Remove the saucepan from heat and stir in the spice mixture, coating all the cranberries.
- Strain the Cranberries: Strain the cranberries using a fine-mesh sieve, allowing excess syrup to drain.
- Cool the Cranberries: Spread cranberries on a baking sheet lined with parchment paper and let cool for about 15 minutes.
- Coat the Cranberries: Toss the cooled cranberries in 1 cup of additional granulated sugar until well-coated.
- Dry the Coated Cranberries: Leave cranberries on parchment paper for an hour to dry completely.
- Store the Candied Cranberries: Transfer to an airtight container for storage.
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