Orange Vanilla Candied Cranberries
1 12-oz bag of cranberries
2 C sugar
1 tsp vanilla extract
1 whole cinnamon stick
- Wash cranberries & remove any stems or cranberries that have gone bad. Place cranberries in a heat-safe bowl.
- Combine water, zest, juice, vanilla, sugar & cinnamon stick in a 2 qt stock pot. Bring to a boil. Reduce heat to medum low or low & simmer for 5 – 7 minutes.
- Remove from heat and allow mixture to cool for a few minutes. The mixture should be warm, but not so hot that the cranberries pop during the next step.
- Pour mixture, including cinnamon stick, on top of cranberries and let sit overnight.
- Using a colander over a bowl, drain the syrup from the cranberries; reserving for another use. Let cranberries sit for 30 minutes to an hour to get slightly tacky.
- Pour 1.5 to 2 cups of white sugar onto a sheet pan. Gently roll about half the cranberry mixture into the sugar, coating evenly. Add remaining cranberries and roll in the rest of the sugar, rolling the cranberries into as close to a single layer as possible. The key here is to make sure you have enough air circulation around each cranberry.
- Leave cranberries and sugar out to dry. This could take several hours. The cranberries are done when the sugar has created a crisp shell outside each cranberry.
And after all that is done, try to keep these cranberries around for more than a day or two. I stored ours in a lightly covered container. Even the 3-year old could barely keep her hands off them.