Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Candied Cranberries Tested Recipe

Printer Friendly Page

Candied Cranberries Recipe

The cranberry, along with the Concord grape and blueberry, are native to America. This small, hard, smooth-skinned, shiny red, round to oval-shaped wild berry also goes by the names craneberry, bounceberry, bearberry, cowberry, or lingonberry. Cranberries are harvested in the fall from Labor Day (early September) through late October. They can be found in the produce section of grocery stores from October through December. Look for berries that are firm, plump, shiny, and evenly colored (light to dark red). Avoid soft, discolored (white or green ones are under ripe) or shriveled cranberries. Remove stems and wash just before using.

The tartness of the cranberry make it one of the few berries that is never eaten raw. Sugar is needed to temper its tangy, or should I say sour, flavor. One excellent way to use cranberries is to candy them. Actually, candying cranberries is very similar to the way you candy the rind of an orange or lemon; where you first simmer the berries in a sugar syrup and then leave them to macerate for a few days. This process of soaking them in a sugar syrup produces a cranberry which is tender and sweet yet, at the same time, retains a hint of tartness. Now, you can use these candied cranberries, along with their syrup, as a dessert topping over cakes and ice cream. Or, if the syrup is drained from the berries, you can add them to fillings of cakes (Cranberry Christmas Cake) and pies. And make sure you do not throw away any leftover syrup from the drained berries, for you can add liqueur to it, and it can be brushed on sponge cakes or added to frostings for both flavor and color.
 

Candied Cranberries: Pick over the cranberries and remove any berries that are soft or rotten and then place 2 cups of cranberries into a 6-8 cup stainless steel (or other heatproof) bowl. The cranberries are going to be 'steamed' so you will need a steamer or pot that is large enough to hold the bowl of cranberries. Fill the large pot or steamer with a few inches (5 cm) of water and bring to a simmer.

Meanwhile, combine the sugar and water in a small saucepan and bring to a boil. Pour the boiling syrup over the cranberries and cover the bowl with a plate. (You need to 'weigh' the bowl down so it will not move around once it is in the pot with the water.)

Set the covered bowl of cranberries into the pot or steamer.  Cover the pot and steam the berries over low to medium heat for about 45 minutes.

Remove from heat and let cool. Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature. The syrup will become a little jellied. If using right away, drain the berries before using, keeping the syrup for some other use. If storing, place the covered berries, still in their syrup, in the refrigerator for up to two weeks.

Makes about 1 1/2 cups of candied cranberries.

Adapted from Cocolat by Alice Medrich

Candied Cranberries:

2 cups fresh cranberries, washed

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (180 ml) water

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC