Author Notes: These bright gems look beautiful in a glass bowl, and are so easy for your guests to pop in their mouths any time of day. They work great on a brunch spread or a dessert buffet. They are also fun as a cake garnish or sundae topper. If you can't find orange blossom water (I buy it in Middle Eastern markets) just leave it out. - CozyDelicious
Food52 Review: WHO: CozyDelicious is a food blogger devoted to making things, well, cozy and delicious.
WHAT: Beautiful, candied orbs of cranberry that are perfect for entertaining. (We think they'd make a nice garnish dropped into a glass of bubbly too.)
HOW: Soak the cranberries in a sugar syrup overnight, then toss in sugar.
WHY WE LOVE IT: These are the perfect, festive party snack; not only do they look beautiful piled into a bowl, but they they taste great, too! If you can't find orange blossom water, try rose water, or feel free to leave it out. - A&M
Makes 1 1/2 cups
- 1 cup water
- 2 teaspoons orange blossom water
- 2 1/2 cups granulated sugar, divided
- 1 cup fresh cranberries
- Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan. Stir until the sugar dissolves, then remove from the heat.
- Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.
- Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
- Spread the remaining sugar on a plate. Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick!) and then, working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well. Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.
- These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.