Candied Caramel Cranberries
When the holiday season rolls around, these Candied Caramel Cranberries are always on my must-make list. They’re the perfect balance of sweet and tart, with a delightful crunch from the caramelized coating. Not only are they a stunning addition to your dessert table, but they’re also surprisingly easy to make.
Whether you’re looking for a unique treat to gift or a festive snack to enjoy with friends, these cranberries always steal the show. My family loves snacking on them straight from the bowl, but they’re also perfect for garnishing desserts or adding a pop of flavor to a cheese board.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen cranberries?
A: Fresh cranberries work best for this recipe. Frozen ones can be too soft and might not hold up to the caramel coating.
Q: How should I store these cranberries?
A: Store them in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as the caramel can become sticky.
Q: Can I make these in advance?
A: Yes! They’re perfect for prepping a day or two ahead. Just store them properly to maintain their crunch.
Q: Are they super sweet?
A: The tartness of the cranberries balances the sweetness of the caramel, creating a delightful contrast.
Q: Can I add spices to the caramel?
A: Absolutely! A pinch of cinnamon or nutmeg adds a lovely holiday touch to the caramel coating.
What You Need to Make Candied Caramel Cranberries
- For the Cranberries:
- 2 cups fresh cranberries, washed and dried
- For the Caramel Coating:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For Optional Garnish:
- Coarse sugar or edible glitter for an extra festive touch
How to Make Candied Caramel Cranberries
- Prep the Cranberries:
- Wash and dry the cranberries thoroughly. Ensure they’re completely dry, as moisture can prevent the caramel from sticking.
- Make the Caramel:
- In a medium saucepan, combine the sugar, corn syrup, water, and salt. Heat over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil without stirring. Continue boiling until the caramel reaches 300°F (hard crack stage) on a candy thermometer. Remove from heat and stir in the vanilla extract.
- Coat the Cranberries:
- Using a fork or small skewer, dip each cranberry into the hot caramel, ensuring it’s fully coated. Place the coated cranberries on a parchment-lined baking sheet to set. Work quickly, as the caramel will harden fast.
- Optional Garnish:
- While the caramel is still tacky, sprinkle coarse sugar or edible glitter on the cranberries for a sparkly finish.
- Let Them Set:
- Allow the cranberries to cool and harden completely before serving.
Tips for Perfect Candied Caramel Cranberries
- Dry the Cranberries Thoroughly: Any moisture can cause the caramel to seize or slide off.
- Use a Candy Thermometer: Ensuring the caramel reaches the hard crack stage is key to achieving the perfect crunch.
- Work Quickly: The caramel hardens fast, so have all your tools and cranberries ready before you start dipping.
- Get Creative: Add a pinch of cinnamon or ginger to the caramel for extra holiday flavor.
- Use Caution: Caramel is very hot, so handle it carefully to avoid burns.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cranberries were the hit of my holiday party! Everyone loved the sweet-tart combination.” – Lisa
⭐️⭐️⭐️⭐️⭐️ “I used them to garnish my Christmas cheesecake, and they looked stunning. Tasted amazing too!” – Sarah
⭐️⭐️⭐️⭐️⭐️ “Such a fun recipe! The caramel was easier to make than I thought, and the cranberries turned out perfect.” – Michael
⭐️⭐️⭐️⭐️ “I added a sprinkle of cinnamon to the caramel, and it gave them a warm, festive flavor.” – Emily
⭐️⭐️⭐️⭐️⭐️ “These make the prettiest edible gift! I packaged them in cellophane bags with a ribbon.” – Karen
Printable Recipe
Candied Caramel Cranberries
Candied Caramel Cranberries are a festive holiday treat with the perfect balance of sweet and tart flavors. Perfect for snacking, gifting, or garnishing desserts!
Ingredients
- For the Cranberries:
- 2 cups fresh cranberries, washed and dried
- For the Caramel Coating:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For Optional Garnish:
- Coarse sugar or edible glitter for an extra festive touch
Instructions
Prep the Cranberries:
- Wash and dry the cranberries thoroughly. Ensure they’re completely dry, as moisture can prevent the caramel from sticking.
Make the Caramel:
- In a medium saucepan, combine the sugar, corn syrup, water, and salt. Heat over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil without stirring. Continue boiling until the caramel reaches 300°F (hard crack stage) on a candy thermometer. Remove from heat and stir in the vanilla extract.
Coat the Cranberries:
- Using a fork or small skewer, dip each cranberry into the hot caramel, ensuring it’s fully coated. Place the coated cranberries on a parchment-lined baking sheet to set. Work quickly, as the caramel will harden fast.
Optional Garnish:
- While the caramel is still tacky, sprinkle coarse sugar or edible glitter on the cranberries for a sparkly finish.
Let Them Set:
- Allow the cranberries to cool and harden completely before serving.
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
Candied Caramel Cranberries are a festive treat that everyone will love. If you try this recipe, share it with your friends and family on social media—it’s the perfect way to spread holiday cheer! Whether you use them to top desserts, embellish a holiday cocktail, or simply snack on them by the handful, these cranberries are sure to impress. Don’t forget to tag me so I can see your beautiful creations!
