Easy Candied Cranberries

"No boiling, no syrup, no mess. And if you have a silpat, even easier. These are great for decorating cupcakes, cakes, fruit tarts. Good in cocktails, too."
 
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photo by Maito photo by Maito
photo by Maito
photo by Maito photo by Maito
Ready In:
20mins
Ingredients:
2
Yields:
12 ounces
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Pick over cranberries to remove any stems.
  • Toss with sugar and spread on a foil lined (or silpat lined) sheet pan.
  • Roast for 15 minutes, stirring every five minutes.
  • Cool and enjoy.

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Reviews

  1. The flavor of these was really good. However, the method didn't really work. After 5 minutes they started to burst, and after 10 minutes they were starting to burn (I stopped cooking them at that point). Quite tart by themselves, but very good in things. They went really well over Recipe #148343.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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