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Cinnamon-Spiced Candied Cranberries

Deliciously Crunchy Cinnamon-Spiced Candied Cranberries

Transform simple cranberries into deliciously crunchy Cinnamon-Spiced Candied Cranberries, perfect for any festive occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cranberry Mixture
  • 12 oz fresh cranberries Rinse and sort to remove any damaged berries.
  • 1 cup granulated sugar This will sweeten and create the syrup for your cranberries.
  • 1 cup water Essential for making the sugar syrup.
For the Spice Blend
  • 1 teaspoon ground cinnamon Adds warmth and signature flavor.
  • ½ teaspoon ground nutmeg Complementary spice to the cinnamon.
  • ½ teaspoon vanilla extract Enhances flavor profile.
  • ¼ teaspoon salt Balances sweetness.
For Coating
  • 1 cup granulated sugar Gives the cranberries their crunchy coating.

Equipment

  • Medium saucepan
  • Fine-mesh sieve or colander
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. 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.
  2. Add the Cranberries: Once the syrup is boiling, add the rinsed cranberries, stirring to coat. Simmer for about 10 minutes on low heat.
  3. 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.
  4. Combine the Spices with Cranberries: Remove the saucepan from heat and stir in the spice mixture, coating all the cranberries.
  5. Strain the Cranberries: Strain the cranberries using a fine-mesh sieve, allowing excess syrup to drain.
  6. Cool the Cranberries: Spread cranberries on a baking sheet lined with parchment paper and let cool for about 15 minutes.
  7. Coat the Cranberries: Toss the cooled cranberries in 1 cup of additional granulated sugar until well-coated.
  8. Dry the Coated Cranberries: Leave cranberries on parchment paper for an hour to dry completely.
  9. Store the Candied Cranberries: Transfer to an airtight container for storage.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 38gSodium: 5mgPotassium: 70mgFiber: 1gSugar: 35gVitamin C: 15mgCalcium: 2mgIron: 1mg

Notes

Ensure cranberries are dry before coating to achieve a crispy texture. Store in a cool, dry place for best results.

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