Candied Cranberries

CAndied Cranberries
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Candied Cranberries

Add a little seasonal garnish.
Print Recipe
Servings 3 cups

Notes

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 (12-ounce) package fresh cranberries, rinsed and picked over
  • 2 cups Turbinado or organic cane sugar for rolling

Instructions

  1. In a small saucepan, bring sugar and water to a simmer. Use a whisk to stir sugar until dissolved. Remove from heat.
  2. Place cranberries into a medium size bowl.
  3. Pour warm, not hot, syrup over the cranberries.
  4. Use a small plate to keep the berries submerged under the syrup. Wrap with plastic wrap and store in the refrigerator overnight.
  5. To make the sugared cranberries, drain them in a colander, reserving the syrup.
  6. Lightly pat the cranberries dry so they are tacky.
  7. Pour 2 cups sugar into a shallow pan. Adding 4 or 5 berries at a time, toss to coat. Be careful not to add too many berries at a time, causing the sugar to clump.
  8. Carefully set sugared cranberries on a cooling wire rack to dry. Allow berries to dry for at least 2 hours.
  9. Store sugared cranberries on a cooling wire rack in a dry place, uncovered for up to 3 days.
  10. *Use reserved syrup for the Mexican Mule Cocktail.

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Margaritas hold a dear place in my family’s heart. Not only have we used my grandfather’s award-winning recipe at Casa Vega since 1956 but my father also wanted to name me Margarita, the Mexican equivalent of Margaret. Thankfully, my mom talked sense into him and made the point the daughter of Casa Vega can not be named Margarita. I may not be named after this special drink but the story will always make me smile.