Our Orange Sugared Cranberries are an easy-to-make, sweet-tart treat and a delicious way to take advantage of fresh cranberries that are in-season and at your local supermarket right now!
Sugared cranberries have become very popular in recent years – and they make a pretty and festive garnish placed on top of holiday-season baked goods or skewered on a toothpick and added to a holiday cocktail!
The sweetness of the sugary crust partially offsets the tart of the cranberries – and the result is an addictively good sweet-tart burst of flavor in your mouth!
We’ve put our own spin on this easy recipe – making ours orange sugared cranberries by adding the zest of an orange to the sugar before coating the cranberries. The citrusy orange smells fantastic and it is also a wonderful complement to the flavor of the cranberries!Print
- 1½ cups granulated sugar, divided
- 1 12-ounce bag fresh cranberries
- Zest from one naval orange (use a fine zester like this one)
- Heat one half cup of water with one half cup sugar just long enough to dissolve sugar into water. Remove from heat and add cranberries. Stir to coat.
- Place a rack with small holes over sheet pan and with a slotted spoon, scoop out berries and set on rack in single layer. Discard water. Let them sit for one hour at room temperature.
- While the berries are drying, add orange zest to remaining one cup of sugar and blend in a small food processor until completely combined. The sugar will turn slightly orange. Pour this into a pie plate or bowl.
- Take handfuls of the now sticky berries and dredge in orange sugar to combine and transfer to a parchment lined pan.
- Let coated cranberries sit for one hour before eating or using to top your favorite desert. Discard any leftover sugar.
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