Candied Cranberries
Let’s hear it from the CRANBERRY! This cutie little berry has become a Thanksgiving table staple and with good reason. They are perfectly sweet, tart and elevate anything savory. While I personally don’t gravitate towards the canned cranberry jelly or jam, Candied Cranberries are delightful and a must make every year!
My Candied Cranberries are simple and keep the tart fresh cranberry flavor while adding a crunchy layer of sweetness. Think of Candied Cranberries as a pre-Thanksgiving treat. Maybe try adding these sweet and crisp bites to a charcuterie board or to the dessert table. Try skewering them and using as a drink garnish. The possibilities are endless and if you are Team Cranberry, then you have to give them a try!
Candied Cranberries
Ingredients
1 bag of fresh cranberries
juice of 1/2 a lemon
1/4 cup white sugar
1 cup powdered sugar
parchment paper
baking sheet
Directions
Step 1: Rinse and drain the fresh cranberries.
Step 2: Place them in a bowl and add the sugar and lemon juice. Stir until the sugar has dissolved. You can let them sit for 10 minute or until you are ready to bake them!
Step 3: Once you are ready to bake, drain the sugar liquid and toss the cranberries onto a baking sheet lined with parchment paper.
Step 4: Sprinkle the powdered sugar on the cranberries and toss to ensure all the cranberries get coated.
Step 5: Bake at 200 degrees for 15 minutes.
Step 6: Let the candied cranberries completely cool before transferring them into a serving dish.