Orange Blossom Sugared Cranberries
Yield: makes about 5 cups | Total time: 10 (plus soaking time) min
I love coming across recipes for new ways to feature fresh cranberries. This one, by food blogger, Cozy Delicious posted on Food52, is one of my favorite ways to serve cranberries. A fragrant overnight soak in orange blossom water and simple syrup makes for a tart-sweet bite with the added crunch of sugar. Eat out of hand, pop into a glass of bubbles, or garnish cheesecakes and flans and pies.
Recipe adapted from Cozy Delicious.
- 1 cup water
- 2 tablespoons orange blossom water
- 2 1/2 cups sugar, divided
- 12 ounces fresh or frozen cranberries
- Place water, orange blossom water, and 1 cup sugar in a medium saucepan over medium high heat. Stir to dissolve sugar. Remove from heat and let cool about 10 minutes.
- Stir in cranberries and let sit in syrup until completely cooled. Store in an airtight container in refrigerator at least 8 hours and up to 24 hours.
- Place remaining 1 1/2 cups sugar on a sheet pan/baking sheet. Drain cranberries (keep the syrup and boil it down to make a thick syrup for cocktails or to drizzle over pancakes or yogurt). Toss cranberries to coat, a few at a time, in the sugar and place on baking sheet. Repeat with remaining cranberries. Let sugared cranberries sit (preferably not touching) and air dry at least 1 hour. NOTE: Candied cranberries can be stored in an airtight container in refrigerator 2 to 3 days.
Date Published: December 30, 2015
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.