Orange Blossom Candied Cranberries

By CozyDelicious
December 7, 2011
18 Comments


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.
The Editors

Makes: 1 1/2 cups

Ingredients

  • 1 cup water
  • 2 teaspoons orange blossom water
  • 2 1/2 cups granulated sugar, divided
  • 1 cup fresh cranberries

Directions

  1. 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.
  2. Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.
  3. Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
  4. 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.
  5. These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.

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Reviews (18) Questions (1)

18 Comments

beejay45 January 6, 2018
I wanted something fairly girlie and sweet, so I did this with previously frozen cranberries, used rosewater and filled some with marzipan and some with blitzed pistachios. I had to use a tiny tip and the filling had to be soft to pipe. It was a labor of love, though, because they were gorgeous and so delicately delicious. I will definitely make them again. I wonder how they would keep...maybe make them up to the rolling in sugar point and store??? Thanks for the idea!
 
caitlin February 23, 2016
I've just made these; about 10 down the gullet and can tell already they're going to be addictive...I love the way they crunch then pop, and the subtle orange blossom flavour is lovely.<br />I wonder what rosewater or kewra would be like here?<br />
 
Sandy January 14, 2016
What did I do wrong? For the first batch, I followed the directions completely, using fresh cranberries. They came out hard and very tart and bitter. I allowed the second batch to soak in the hot sugar syrup as it cooled. They were then slightly softer, but still bitter and no fun.
 
Renee B. November 18, 2015
These are good! The orange blossom flavor is the same as baklava from a local bakery. I found that placing sugar in a wide-bottom soup bowl made for easier coating than on a plate. I doubled the recipe to use up the full bag of cranberries. I think the single batch recipe makes enough simple syrup to double the cranberries. Unfortunately, I doubled it so have a LOT of flavored simple syrup that I hate to waste. I'd love dessert and cocktail recipes and/or ideas.
 
Sandy C. November 8, 2015
Where do you find orange blossom water?
 
Betsey November 10, 2015
I found it at World Market. Otherwise maybe Amazon or any Asian food store/market probably has it.
 
Sandy C. November 10, 2015
Thanks!
 
Runningjen December 28, 2013
Made these before Christmas - ridiculously simple and ridiculously good! I was amazed and impressed, as were my gift recipients ... put them in little packages for Xmas gifts. Big hit!
 
Betsey November 10, 2015
How did you package them>
 
halfandhalf December 18, 2013
I can only get frozen cranberries here in Taiwan. Can these be made with frozen??
 
Beth S. December 17, 2013
The whole is greater than the sum of its parts. These are fabulous. Made a slight variation for a cocktail party last weekend, and was surprised to see all of them gobbled up, with multiple requests for the recipe. I will make these again and again this holiday season, and for many to come.
 
Sarah|PickledCapers December 17, 2013
These are gorgeous, and I think they would make a lovely garnish for just about anything you put on a Holiday table. Or maybe just in a big, fat bowl by themselves.
 
creamtea December 15, 2013
I made a batch last week and the whole family loved them. They are irresistible!
 
chefbonandee November 29, 2013
I made these for our Thanksgiving feast today! Tried to track down orange blossom water, but the Whole Foods in my area doesn't carry it anymore and I was out of time, so I decided to still go with the idea and just modify the recipe. My boyfriend is not a fan of rose as a flavoring, so using rosewater was out, and I thought an extract would be too powerful. What I landed on was doing the simple syrup with clementine juice and sprigs of fresh thyme. It turned out so well! They looked so pretty on display in a glass dish, and everyone loved how easy these were to pop in their mouths throughout the day. I've also saved the syrup and have been using it in cocktails! So far: on the rocks with bourbon, and in my own new version of a French 75. Thanks for a great recipe!
 
Eve L. November 27, 2013
These are amazing. I made them twice last year for Xmas and for New Years. The second batch I made a mixture of half mandarin vodka and half sugar syrup. The cranberries were "poppier" and really fun. They make great drink garnishes.
 
Brooklyn S. November 25, 2013
I had never heard of candied cranberries until I saw this recipe. I'm making them for a second time already to bring to Thanksgiving dinner. They were so sugary and tart and intriguing. They also look like beautiful Christmas ornaments. I think these will become my holiday tradition!
 
dickensthedog December 30, 2012
Don't discard the lovely simple syrup you have made! I plan to use it to make Ramos Gin Fizz's :)
 
Johnny R. December 16, 2012
Fantastic! I loved these, the way they "pop" when you bite them is happiness in a delicious little bite! Thanks so much for posting this recipe.