These sweet/tart Sugared Cranberries (aka Candied Cranberries) have a hint of vanilla flavor and a ton of sparkle and holiday bling! They’re very easy to make and a fun project to do with kids around the holidays.
Add the sugar and water to a medium saucepan over medium-high heat. Bring to a boil, and then boil for 2 minutes.
Remove from the heat and stir in the vanilla and cool slightly (1 to 2 minutes). Stir in the cranberries until they’re all coated well.
Use a slotted spoon or mesh sieve to transfer the cranberries to a wire rack on a baking tray, making sure they’re in a single layer. Let the cranberries dry until they feel slightly tacky, about 1 hour.
Roll the cranberries in the remaining 1 cup of sugar. Spread the cranberries out onto a large baking tray and let them dry completely, about 30 minutes.
Notes
Recipe Yield and Serving Size: This recipe makes about 3 ½ cups of sugared cranberries, or 14 (¼-cup) servings.
Storage: Store sugared cranberries in an uncovered bowl in the fridge for up to 5 days.