Do you have a tart or pie recipe that calls for candied whole cranberries and they are out of season? Well, here is a recipe for you to be able to make them anytime of year and not just during the holidays. Read through the instructions first before making them so you know what it all entails. Check out my other homemade candied marischino cherries and candied pineapple recipe articles in Bukisa!
What You’ll Need:
- 2 C fresh pr frozen whole cranberries
- 1 C sugar
- 1/8 t. salt
- 1/8 t. baking soda
- 1/3 C water
- slotted spoon
- waxed paper
In a small saucepan, stir the sugar, salt, baking soda and water over very low heat. Stir constantly and scrape down the sides of the saucepan with a brush dipped in cold water, until sugar is dissolved. Do not let the mixture boil.
When sugar is completely dissolved, raise temperature to bring mixture to a boil without stirring; them immediately reduce heat again to very low.
Stir in the whole cranberries.
Continue cooking over very low heat for 5 minutes. DO NOT LET IT COME TO A BOIL!
Turn off the heat and lift out the cranberries with a slotted spoon.
Boil the syrup for 4 more minutes to reduce it down. Let it cool for about 2 minutes.
Return the cranberries to the syrup and stir gently.
Carefully lift the cranberries out of the syrup with the slotted spoon and spread out on waxed paper to cool. Separate the cranberries so thye don’t stick to each other and dry separately.
- BE SURE TO CHECK OUT MY OTHER RECIPE ARTICLES IN BUKISA FOR MAKING CANDIED CHERRIES AND PINEAPPLE!