Preparation Instructions

• Gently wash the cranberries and remove any stems or damaged berries. Place the cleaned cranberries in a heat-safe bowl for soaking.
• In a 2-quart stockpot, combine 1.75 cups of water, the zest and juice of one orange, 1 teaspoon vanilla extract, 2 cups sugar, and one cinnamon stick. Bring this mixture to a boil over medium-high heat.
• Reduce the heat and let the syrup simmer for 5 to 7 minutes until it slightly thickens, developing rich flavors from the cinnamon and orange.
• Remove the stockpot from heat and allow the syrup to cool to a warm temperature that won’t burst the cranberries once submerged.
• Pour the warm syrup over the cranberries in the heat-safe bowl, ensuring they are fully submerged. Cover the bowl and refrigerate overnight to let the flavors infuse and the cranberries to candy properly.
• After soaking, pour the cranberries into a colander to drain the excess syrup. Let them sit for 30 minutes to 1 hour to remove excess moisture.
• Spread 1.5 to 2 cups of white sugar onto a sheet pan. Gently roll the drained cranberries in the sugar until evenly coated, creating a sweet crunch.
• Let the sugared cranberries sit at room temperature for at least 3 hours to allow the sugar coating to harden and form a crisp shell around each berry.