Orange Sugared Cranberries are sure to add sparkle to your holiday table! They're a great addition to cheese boards, and make a festive garnish for cocktails, desserts and so much more!
Place a large wire rack over a baking sheet and set aside.
Place ½ cup of the granulated sugar in a medium saucepan with the water. Heat over medium low until the sugar dissolves. Add the cranberries and stir until well coated.
1 cup granulated sugar, ½ cup water, 8 ounces fresh cranberries
Using a slotted spoon, remove the cranberries from the simple syrup, allowing excess syrup to drain back into the pan. Place the candied cranberries in a single layer on the wire rack and let stand 1 hour until dried.
Place the remaining ½ cup granulated sugar in a medium bowl and toss with the orange zest until thoroughly combined. Roll the cranberries in the sugar until well coated, then place back on the wire rack and let stand for another hour or so at room temperature to dry. Enjoy!
1 tablespoon freshly grated orange zest
Notes
Pro tip: Prep candied cranberries up to a day in advance as they take time to dry. I don't recommend prepping them earlier as the sugar may weep and cranberries may moisten over time.
Dry sugared cranberries thoroughly, store in an air tight container at room temperature and use within 3-4 days for best results.
You will have simple syrup left, which works wonderfully in cocktails or brushed over cakes. Simply store in the refrigerator in an air tight container for up to 2 weeks.
If you have orange sugar leftover, add it to your whipped cream or use it in baking recipes.