Candied Cranberries No Sugar Added Recipe
Introduction
Candied cranberries are a delightful treat that brings a burst of tangy sweetness to your snacks and desserts. This no sugar added version uses natural sweeteners to keep things light and flavorful. Perfect for holiday gatherings or everyday enjoyment!
Ingredients
- 3 cups fresh cranberries (cleaned)
- 1 cup allulose or real sugar if not sugar-free
- 1 cup water
- 3/4 cup granular monk fruit or real sugar for rolling
Instructions
- Step 1: In a medium saucepan, combine 1 cup of allulose and 1 cup of water. Heat over medium-low, stirring occasionally, until the mixture becomes clear, about 5 minutes.
- Step 2: Add the fresh cranberries to the simple syrup. Cook on medium-low heat for 4 minutes, stirring gently. Avoid overcooking to prevent the berries from becoming mushy.
- Step 3: Using a slotted spoon, transfer the cranberries to a cooling rack in a single layer. Let them dry at room temperature for 30 minutes to an hour until they become sticky.
- Step 4: Roll each sticky cranberry in the granular monk fruit or sugar until coated. Place them on a plate and let dry for another hour to set the coating.
- Step 5: Enjoy these candied cranberries as a garnish on cocktails, a topping for cakes or cookies, or simply as a sweet snack.
Tips & Variations
- For a different flavor, add a splash of orange zest or cinnamon to the simple syrup while cooking the cranberries.
- If you prefer traditional sugar, feel free to substitute allulose and monk fruit sugar with granulated sugar.
- Use a food-safe drying rack to allow air circulation for quicker drying of the berries.
Storage
Store the candied cranberries in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Let them come to room temperature before serving for the best texture. They are best enjoyed fresh but can be gently reheated in a warm oven if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this recipe?
Frozen cranberries can be used, but thaw and drain them well before cooking to avoid extra moisture affecting the syrup.
How long do candied cranberries last?
When stored properly, they last about 3 days at room temperature or up to a week refrigerated. Their texture is best when fresh.
PrintCandied Cranberries No Sugar Added Recipe
Delicious no-sugar-added candied cranberries made by simmering fresh cranberries in a lightly sweetened syrup and rolling them in granulated monk fruit for a guilt-free treat. These sweet and tart berries are perfect for garnishing desserts, cocktails, or enjoying as a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 3 cups of candied cranberries 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
Ingredients
- 3 cups fresh cranberries, cleaned
- 1 cup allulose (or real sugar if not sugar-free)
- 1 cup water
- 3/4 cup granulated monk fruit sweetener (or real sugar for rolling)
Instructions
- Make Simple Syrup: In a medium saucepan, combine 1 cup of allulose and 1 cup of water. Heat over medium-low heat for about 5 minutes, stirring occasionally, until the mixture turns clear, forming a simple syrup base.
- Cook Cranberries: Add the fresh cranberries into the clear syrup and cook for 4 minutes on medium-low heat. Be careful not to overcook to avoid the berries becoming mushy.
- Drain and Dry Cranberries: Using a slotted spoon, remove the cranberries from the syrup and place them in a single layer on a cooling rack. Let them dry at room temperature for 30 minutes to 1 hour; during this time, they will become sticky.
- Coat Cranberries: Roll each sticky cranberry in the granulated monk fruit sweetener until fully coated. Lay them out on a plate to dry further for about an hour.
- Serve & Enjoy: Use candied cranberries as a festive garnish for cocktails, cakes, or cookies, or enjoy them as a sweet, healthy snack.
Notes
- Use allulose or monk fruit sweetener for a sugar-free option; regular sugar can be substituted if preferred.
- Do not overcook cranberries, as they can become mushy and lose their texture.
- Allow enough drying time so cranberries become properly coated and not soggy.
- Store leftover candied cranberries in an airtight container at room temperature or refrigerated for up to one week.
- Perfect for holiday recipes or as a unique topping on desserts and cocktails.
Keywords: candied cranberries, sugar-free, low calorie, holiday garnish, monk fruit, allulose, healthy snack, dessert topping
