Fresh cranberries are filling the shelves of the local grocery store – but exactly what should you be doing with them?? And why?? Well, cranberries are a wonderful addition to cakes, breads, stuffing and sides – but my favorite way to use fresh cranberries?? Candied Cranberries!
What are candied cranberries?
Candied cranberries are a cousin to artisanal jam with a no-fail twist. So, if you’re not a natural born jam-maker do.not.run! I promise this recipe is entry level and very satisfying to accomplish!
How to use ::
These candied cranberries are a little tart + tangy, a little spicy and a little sweet – and that flavor combo makes them the perfect add to everything from cheese & crackers to turkey or ham! They’re a dream pairing with crostini and the certain star of your graze board.
How to make ::
Start by bringing the sugar, vinegar, ginger, spices and herbs to a hard boil and then continue at a simmer.
Add the cranberries, oranges, peppers and zest. Continue boiling to reach the desired thickness and then either store in the fridge or process in a water bath.
Little jars of candied cranberries make such a wonderful gift!
- 2 c apple cider vinegar
- 6 c sugar
- 1/2 T dehydrated, minced onion
- 5 allspice berries (placed in a tea steeper or cheesecloth bag)
- 2 cinnamon sticks
- 2 – 2″ pieces of candied ginger
- 3 – 4″ sprigs of thyme
- 1 – 4″ sprig of rosemary
- zest of 1 orange
- 1 medium orange (deseeded), cut into 10-12 pieces
- 36 oz fresh cranberries, rinsed
In a large, 6 -7 qt saucepan, bring vinegar + sugar + cinnamon stick + ginger + herbs to a boil. Reduce to a simmer and simmer for 5 minutes.
Add remaining ingredients, turn up heat and bring to a rolling boil.
Continue boiling until cranberries have popped and desired thickness is reached. (about 12-15 minutes).
To preserve using a water bath, fill jars (whether 1/2 pt or 1/4 pt) leaving 1/4″ space from the top and process for 10 minutes. Cool on a rack for 24 hours before storing.