Best 4 Vanilla Orange Sugared Cranberries Recipes

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SUGARED CRANBERRIES



Sugared Cranberries image

Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.

Provided by nch

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 11h20m

Yield 20

Number Of Ingredients 3

1 cup sugar, plus extra for coating
1 fluid ounce water
7 ounces fresh cranberries

Steps:

  • Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
  • Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
  • Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g

SUGARED CRANBERRIES



Sugared Cranberries image

Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 1 1/2 cups

Number Of Ingredients 2

3/4 cup sugar
1 1/2 cups fresh or partially thawed frozen cranberries

Steps:

  • In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
  • Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)

VANILLA CRANBERRY SAUCE



Vanilla Cranberry Sauce image

This quick and easy cranberry sauce has the subtle flavors of vanilla and orange. It's been featured on our Thanksgiving menu for years.-Wilma Sue Sanders, Divide, Colorado

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 4

1 package (12 ounces) fresh cranberries
1 cup sugar
1 cup orange juice
1 vanilla bean, split

Steps:

  • In a large saucepan, combine the cranberries, sugar, orange juice and vanilla bean. Cook over medium heat until the berries pop, about 15 minutes. , Remove from the heat; remove bean halves. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Cover and refrigerate at least 1 hour or until chilled.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

SUGARED CRANBERRIES



Sugared Cranberries image

These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.

Provided by Yossy Arefi

Categories     candies

Time 30m

Yield 3 cups

Number Of Ingredients 2

2 1/2 cups/500 grams sugar
3 cups/285 grams fresh cranberries

Steps:

  • Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
  • When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
  • Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams

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