Candied Cranberries

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Candied Cranberries

Candied Cranberries


  • 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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