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Spiced Candied Cranberries

Are you looking for a quick, easy, and unique dessert to bring to a potluck this year? How about a way to make a show-stopping cocktail or cheeseboard? These spiced candied cranberries will definitely have your back!

“Sugared” or “Candied” cranberries have been a thing for a while now. Dip your crans in corns syrup, roll them in sugar, let them dry, and you have an oddly sweet sour-bomb candy that looks nice during Christmastime. I made them once and enjoyed them, but was saddened by the lack of flavor and high amount of processed sweeteners. So, I upgraded! I tried honey, since it’s about the same viscosity as corn syrup. I added some complimentary spices to up the flavor profile and make them stand out, and I used an organic pure cane sugar to even help the sugar part be a tad bit “healthier”.

 

These cranberries have an AMAZING flavor and many uses! They are delicious paired with nuts and cheeses on a cheese board, they brighten up any dish as a garnish, they are great in just about any christmas cocktail, they pair well with wine and other fruits, and they’re super cute in a little dish by themselves on a potluck or party table! Plus they only take 5 minutes to make, and you won’t beat that prep time for any holiday dish! Let us know what use you find for them!

Spiced Candied Cranberries:

1 bag fresh cranberries, rinsed and dried

1/4 cup honey

1/2 cup white granulated sugar (I

 

used organic pure canesugar)

Customize:

1/4 tsp cinnamon OR your lovely fall spice mix that you made after reading this blog OR 1/2 tsp orange zest OR any of flavor you would like to combine with your delicious cranberries and honey!

Process:

Put the rinsed and dried cranberries in a large mixing bowl. Add the honey and your customizing flavor choice and mix until evenly sticky (silicone mixing tools work best as the honey cleans off easily!). Add the sugar and mix until all the sugar has stuck to the cranberries and they are uniformly covered. Dump the cranberries onto a parchment paper-covered rimmed baking sheet. Let them dry about an hour before placing in a sealed container (we like these pyrex dishes as they are nice enough to serve in, but also store well and without plastic). You do need to make these within a day of when you want to use them. All the sugar will start to pull moisture out of the cranberries, causing them to weep and become soggy and liquidy. You can keep them at room temperature, though, which makes them a great snack to take to parties.

Let us know what flavors you add in, and what you use them for!

Have a great Thanksgiving!

The Wife

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