Candied Cranberries

This recipe goes with Pistachio Crunch, Jeweled Cheesecake

Yield: 2 1/2 cups candied cranberries and 2 cups syrup
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 1/2 cups sugar
  • 1 cup hot water
  • 3/4 cup cranberry-apple juice drink
  • 3 1/2 cups fresh cranberries

Preparation

  1. Combine first 3 ingredients in a small nonaluminum saucepan. Bring to a boil; reduce heat and simmer, uncovered, until sugar dissolves, stirring occasionally.
  2. Remove from heat and pour syrup mixture over cranberries in a medium-size heatproof bowl. Place bowl on a steamer rack in a large Dutch oven over simmering water. Cover and steam 30 minutes. Remove bowl of cranberries. Let cool completely without stirring.
  3. Cover bowl with cheesecloth; let stand at room temperature for 3 days, stirring occasionally. (Mixture will become thick.)
  4. Transfer cranberries, using a slotted spoon, to a large mesh wire rack placed over a wax paper-lined jellyroll pan. Store cranberry syrup in a glass container in refrigerator for another use. Let fruit dry, uncovered, for 2 to 3 days, turning occasionally. Reserve 1/4 cup Candied Cranberries for use in Pistachio Crunch.
  5. Note: Candied Cranberries can be prepared and refrigerated up to 2 weeks ahead.
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