Orange Blossom Candied Cranberries
These bright gems look beautiful in a glass bowl and are so easy for your guests to pop in their mouths any time of day. They work great on a brunch spread or a dessert buffet. They are also fun as a cake garnish or sundae topper. If you cant find orange blossom water just leave it out.
These bright gems look beautiful in a glass bowl and are so easy for your guests to pop in their mouths any time of day. They work great on a brunch spread or a dessert buffet. They are also fun as a cake garnish or sundae topper. If you cant find orange blossom water just leave it out.
- Carbohydrate 25.84 g
- Cholesterol 224.25 mg
- Fat 85.228625 g
- Fiber 5.05999989509583 g
- Protein 9.355875 g
- Saturated Fat 49.6360375 g
- Serving Size 1 1 Serving (778g)
- Sodium 356.680000008014 mg
- Sugar 20.7800001049042 g
- Trans Fat 10.0340375 g
- Calories 883 calories
Step-by-step
- Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan.
- Stir until the sugar dissolves, then remove from the heat.
- Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.
- Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
- Spread the remaining sugar on a plate.
- Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick!) and then, working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.
- Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.
- These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.
When pantry resources are limited, transforming a single cup of fresh produce into an ornate garnish requires deliberate planning rather than expensive specialty items. Preserving raw fruit through a sugar saturation process relies entirely on osmosis, drawing out internal moisture while replacing cellular water with dense sucrose. Utilizing botanical distillates like orange blossom water introduces floral aromatics without purchasing costly extracts or fresh citrus peels.
- Cool the sugar syrup for exactly ten minutes before introducing the fresh cranberries to prevent the skins from splitting due to thermal shock.
- Refrigerate the soaking fruit for a minimum of eight hours to allow the interior tissues to absorb sufficient sweetness while maintaining structural integrity.
- Drain the soaked berries thoroughly on a wire mesh strainer, ensuring excess liquid remains absent so the final granulated sugar coating adheres evenly without dissolving into clumps.
- Toss small batches of fruit gently across a flat plate covered in dry granulated sugar to maximize surface coverage without bruising the delicate skins.
- Store the finished confections in a sealed container for no longer than seventy-two hours, as residual fruit moisture will eventually dissolve the crisp outer shell.
Historical confections of this style originated as methods for preserving perishable autumn harvests long before modern refrigeration existed. Careful attention to timing ensures the resulting garnish remains crisp and visually striking.
