Ingredients
Scale
- 12 oz (about 3 cups) fresh cranberries, rinsed and picked over
- 1 cup organic cane sugar
- 1 cup water
- 1 teaspoon vanilla extract
- Zest of 1/2 orange, optional
- 1 cup superfine organic cane sugar, for coating
- 2 tablespoons coarse decorating sugar, optional, for extra sparkle
Instructions
- Combine 1 cup organic cane sugar and 1 cup water in a medium saucepan. Warm over medium heat, stirring, until the sugar fully dissolves and the syrup looks clear. Remove from the heat.
- Stir in the vanilla extract and orange zest, if using. Let the syrup cool for 5 to 10 minutes so it is warm rather than hot.
- Add the cranberries to the warm syrup and stir gently. Let them soak for 45 to 60 minutes.
- Set a wire rack over a rimmed baking sheet or line a clean tray with parchment. Use a slotted spoon to transfer the cranberries from the syrup to the rack in one layer.
- Let the cranberries drain for about 30 minutes, until the surface is tacky but no longer dripping.
- Pour the superfine sugar into a shallow bowl and mix in the optional coarse decorating sugar. Roll the cranberries in small batches until evenly coated.
- Transfer the coated cranberries to clean parchment in one layer. Let them dry uncovered for 45 to 60 minutes, until the sugar coating feels dry.
- Serve immediately or refrigerate in a shallow airtight container after the coating is completely dry.
Notes
- Prep time includes the soaking, draining, and final drying periods.
- Do not add the cranberries to boiling syrup; warm syrup helps the berries stay intact.
- If the coating sugar becomes wet or clumpy, replace it with fresh dry sugar.
- Fresh cranberries work better than frozen for a crisp exterior.
- Nutrition is an estimate because some syrup and coating sugar remain unused after draining and rolling.
- Prep Time: 1 hour 45 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegan