Candied Cranberries
These tart and sour cranberries covered with sweet crispy shell are incredibly easy to make. They’re perfect for dressing up cakes or any other holiday desserts.
Ingredients
- 150 g fresh cranberries
- 60 g cornstarch
- 1 egg white
- 40 g powdered sugar
- 200-300 g powdered sugar (for coating)
- 2 tbsp lemon juice
Instructions
- In a large mixing bowl combine the powdered sugar, cornstarch, egg white, lemon juice and whisk until all the ingredients are combined well.
- Add the cranberries and mix again. Next, place about a third of the coated cranberries into a sieve, spread them evenly and let the sugar mixture drain for a few seconds.
- Then, place the cranberries into a bowl with powdered sugar and, using a spoon, mix them together. The goal is to coat each cranberry with a thick layer of powdered sugar. Let the cranberries sit for a couple of minutes, shake them one more time and transfer into a baking sheet covered with parchment paper. Repeat the process with the rest of the cranberries.
- When all the cranberries are coated with powdered sugar, place the baking sheet into an oven that has been preheated to 170°F degrees (75°C), leave the door slightly open and bake them for 50-60 minutes. Turn the oven off and let them cool inside the pre-opened oven.
Notes
Tips for Making Candied Cranberries
- Wash and dry the cranberries completely. The powdered sugar mixture will stick better to dry cranberries.
- After coating the cranberries with powdered sugar, let them sit for a couple of minutes, shake well and then transfer into a baking sheet.
- When baking the cranberries, leave the oven door slightly open to prevent them from burning.
- The leftover powdered sugar can be sifted and reused again.
- You can store them in an airtight container in a cool place for a couple of days, or you can refrigerate them in an airtight container for up to a week.