Candied Cranberries

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!

Candied Cranberries

• 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.