Candied Cranberries

Three ingredients. Sugar, water, and fresh cranberries. That’s all it takes to make jewel-like candied cranberries that look like they came from a fancy confectionery.

The double boiler method is the secret. Cooking the cranberries gently over simmering water for 45 minutes keeps the temperature low and steady. Direct heat would burst the berries and turn them to mush. The slow, indirect heat candies them gradually while they hold their shape.

After cooking, let the cranberries sit at room temperature overnight. This is the step that gives them their chewy, jammy interior. Then drain, roll in sugar, and let them dry. Each berry ends up with a sparkling sugar crust and a sweet-tart center.

Chef Tips

• Use fresh, firm cranberries. Soft or wrinkled berries will collapse during the long cook.
• Stir gently and only occasionally. Rough handling breaks the skins.
• The overnight rest at room temperature is not optional. It finishes the candying process and concentrates the texture.
• Dry on a wire rack or parchment paper after rolling in sugar. They need airflow to set properly.

Variations

• Add a strip of orange zest to the sugar syrup while cooking for a citrus note.
• Roll in a mix of sugar and a pinch of cinnamon for a spiced version.
• Use as a garnish for holiday cocktails, cheese boards, or on top of frosted cakes.