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Home > Fruits > Candied
Candied Cranberries
Yields: 1 quart (1 L)
Ingredients:
- 3 cups (750 ml) sugar
- 1+1/2 cups (375 ml) water
- 1 cinnamon stick, broken into 1 inch (2 cm) pieces
- 4 cups (1 L) cranberries
- The zest of 1 orange, cut in large pieces
Combine the sugar, water, and cinnamon stick in a saucepan and bring
to a boil. Place the cranberries and orange zest in a heat-resistant
bowl and pour the boiling syrup over them. Place the bowl in a
steamer and steam for 45 minutes. Remove the bowl from the steamer
and cool without stirring. Leave the bowl at room temperature for 3
to 4 days, stirring once or twice per day. When the syrup has
thickened to a jelly-like consistency, remove the cranberries and
discard the syrup along with the cinnamon stick and orange zest.
Place the cranberries on a baking sheet and allow to dry at room
temperature for an additional 3 to 4 days, turning them occasionally
to allow uniform drying.
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