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Cinnamon-Spiced Candied Cranberries

Cinnamon-Spiced Candied Cranberries for Festive Joy

Delightful Cinnamon-Spiced Candied Cranberries that infuse warmth and sweetness, perfect for festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Christmas Cookies
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cranberries
  • 12 ounces fresh cranberries for burst of tartness and color
For the Syrup
  • 1 cup granulated sugar to create sweet, sticky syrup
  • 1 cup water essential for dissolving the sugar
For the Spice Blend
  • 1 teaspoon ground cinnamon to infuse warmth
  • ½ teaspoon ground nutmeg adds earthy note
  • ½ teaspoon vanilla extract for a hint of sweetness
  • ¼ teaspoon salt to balance the sweetness
For Coating
  • 1 cup additional granulated sugar for coating

Equipment

  • medium saucepan
  • fine-mesh sieve
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium, stirring occasionally until it reaches a gentle boil.
  2. Add the rinsed and sorted 12 ounces of cranberries to boiling syrup. Gently stir to coat.
  3. Reduce heat to low and simmer cranberries for another 10 minutes until softening and bursting.
  4. Whisk together ground cinnamon, ground nutmeg, vanilla extract, and salt in a small bowl.
  5. Stir the spice blend into the cranberries to coat evenly.
  6. Strain cranberries using a fine-mesh sieve to remove excess syrup.
  7. Spread drained cranberries on a baking sheet lined with parchment paper to cool for 15 minutes.
  8. Toss cooled cranberries with 1 cup of granulated sugar until coated.
  9. Allow cranberries to sit on parchment paper for about 1 hour to dry.
  10. Transfer dried cranberries to an airtight container for storage.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 25gSodium: 1mgPotassium: 50mgFiber: 1gSugar: 23gVitamin C: 5mg

Notes

Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 3 weeks. Freeze for up to 3 months.

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