Candied Cranberries are used as a garnish for poultry, cheesecakes or other desserts and wild game. They’re made between October and December and kept in tight sealed jars through winter.

Candied Cranberries

Candied Cranberries
Recipe type: Garnishes
Serves: 1/2 cup
  • 1 Cup sugar
  • 2 Tablespoons water
  • 1/2 Cup cranberries
  1. Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.
  2. Transfer to top of double boiler. Add cranberries.
  3. Cover berry mixture and place over simmering water.
  4. Cook 45 minutes, stirring occasionally.
  5. Remove from over water. Let cranberry mixture stand at room temperature overnight.
  6. Place remaining 1/2 cup sugar on plate. Drain cranberries well.
  7. Add the sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

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