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Candied Cranberries

 

Have you seen all the videos of candies cranberries the past few weeks? I have and decided to play around with a few ideas of my own. There are so many variations, including one that I have yet to try, lime juice and Tajin seasoning! 

First, a few notes:

Read ALL notes and recipes BEFORE you start making them.

• Soak your cranberries in salt and water for 10 minutes then fully rinse.

• Then soak in your liquid of choice for the full 24 hours. I used 50/50 orange juice and Spirit and I can taste the orange in the finished product. Try apple juice, unflavored/flavored carbonated soda, fizzy alcoholic beverage, or completely skip.  Alternately you can toss the cranberries in a little lemon or lime juice before coating with powdered sugar – you don’t want to do this if making the syrup version as you want dry cranberries.

• While storage in the fridge is needed, I do not like the suggestion of storing it in a closed container. It made them soggy and you won't get that pop when you bite into it.

• It won't have that pop right out of the oven/heat. It needs to cool off a little first.

• Salt will help tame the tartness. Tartness varies by individual cranberries and method used.

• You can try adding the salt before baking. I have not yet tried it that way.

• The sweetest version was made with a simple syrup on the stovetop. It was everyones favorite in my home. (Recipe version 2)

• Using powdered sugar can give an off flavor. It might be that it isn't made from sugar cane but from beets, or it could be the additives used to prevent caking. I recommend using granulated sugar and powdering it yourself in a blender or food processor that can handle it. Alternately, just use granulated sugar. It will allow more of the red coloration through and look more rustic. (Like in the photo.) Powdered sugar will completely coat the cranberries and you won't see much, if any red peaking through.

• I measured nothing at all! But I will give you approximate amounts.

• You can substitute Homemade powdered sugar for the Cinnamon Vanilla Sugar, use Madagascar Vanilla Sugar, or even powder our Madagascar Vanilla Sugar. 

• When you use only powdered sugar in version 1, you will need more sugar than the recipe calls for.

 

Version 1: Cinnamon Vanilla Sugar Candied Cranberries

Of course I had to use CV Sugar.  It is far too delicious not to try.

Ingredients

12 ounce bag of cranberries 

Water to soak and rinse

healthy pinch of salt for soak

1 cup orange juice

1 cup Sprite

1.5 cups Cinnamon Vanilla Sugar 

1 cup+ Granulated Sugar either as is, or made into powdered sugar. (Use more if powdered - up to 4 cups)

parchment paper to line baking sheet

Vanilla Sea Salt/Salt optional to taste

 

Directions

Soak cranberries in salt and water for at least 10 minutes. Rinse well, and drain.

Fill a bowl with the orange juice, Sprite, and cranberries. Cover and refrigerate for at least 24 hours. 

After 24 hours, drain the cranberries and heat the oven to 200F.

While the cranberries continue to drain, line a baking sheet with parchment and get out a bowl.

Toss the drained cranberries in the bowl with the Cinnamon Vanilla Sugar. You will need to stir it well. It will look like it needs more, but do not use too much. The cinnamon will enhance the tartness. Next add the granulated sugar, or the powdered sugar you made from it. Basically, any sugar you want. 

Spread the cranberries on your parchment lined baking sheet and place in a 200F oven for 15 to 20 minutes.

When done, carefully slide the cranberries on the parchment off of the baking sheet and onto a cooling rack or cutting board. 

Optional Step: Next, sprinkle a little salt or Vanilla Sea Salt over the cranberries. Salt helps mellow the flavor of tartness. Vanilla Powder needs heat and liquid to bring out its full flavor, and if you get it right out of the oven, it should be perfect.

Once cooled, refrigerate for at least an hour before serving. Store leftovers in fridge.

 

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Version 2: Vanilla Syrup Candied Cranberries

Ingredients

12 ounce bag of cranberries 

water to soak and rinse

healthy pinch of salt for soak

1 cup orange juice

1 cup Sprite

½ cup Granulated Sugar

½ cup Water

Optional (Is vanilla EVER optional?): 1 teaspoon Vanilla Extract of choice (My recommendations: PNG Planifolia, Madagascar, Mexican, or Beanboozeled.)

parchment paper to line baking sheet

Vanilla Sea Salt/Salt optional to taste 

 Soak and rinse the cranberries in the salted water for at least 10 minutes.

Pour the orange juice and sprite into a bowl with the cranberries. Cover and refrigerate for a full 24 hours.

After 24 hours, drain well and dry cranberries on a towel/paper towels.

Line a baking sheet with parchment and set aside.

 Gently stir (with a silicone spatula – you will thank me at clean up), water and white sugar together in a saucepan over medium heat. This makes a syrup and will expand during heating. You will be adding the cranberries to it later, so be sure to pick a large enough pan.

When it reaches a simmer, let it continue for 1 minute then turn off the heat and add the Vanilla Extract, if using.

Next add the cranberries to the pot and stir to coat all the cranberries well.

Let them sit for a minute and gently stir them again before pouring them onto the parchment lined baking sheet.

Optional Step: Next, sprinkle a little salt or Vanilla Sea Salt over the cranberries. Salt helps mellow the flavor of tartness. Vanilla Powder needs heat and liquid to bring out its full flavor, and if you get it right off the stove top, it should be perfect.

Once cooled, refrigerate for at least an hour before serving. Store leftovers in fridge.