Candied Cranberries

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the cranberries in a rimmed baking sheet and pick over the cranberries.  Discard
any that aren’t plump and perfect.


 

 

 

 

 

 

 

 

 

Prepare a steamer by placing a cake rack on the bottom of a pan into which a bowl or pan of cranberries will fit.

 

 

 

 

 

I use an 11″ wide by 3″ deep braising pan with straight sides and a lid.  I put a cake cooking rack on the bottom and set a 9″ round cake pan with the cranberries in it on the rack.  

 

 

 

 

 

Bring the water and sugar to a full boil.

 

 

 

 

 

Wash the sides of the pan down with cold water.

 

 

 

 

 

Pour over the cranberries.

 

 

 

 

 

 

Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.

 

 

 

 

 

 

 

Add water to the bottom pan just below the cranberries.   Cover the pan.

 

 

 

 

 

Bring the water to a simmer and keep it at a low simmer for 15 minutes.  Do not let the water boil as the berries may pop and you want to keep them as whole as possible.  Cool completely.

 

 

 

 

 

 

If making these in advance, store in the refrigerator in the syrup.

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