What is going on here? Thanksgiving is one week away (OMG what?!). I have some major holiday prepping to do before we have family come in from out of town Monday and before we host a 15 plus person Thanksgiving feast. The countdown begins and I need to go into turbo mode and get most, if not all of the ingredients for this weekend. To keep my energy up I’ve been nibbling on these Orange Scented Candied Cranberries. I’ve also been putting them into my drinks and tempted to cover a Thanksgiving dessert in a blanket of these little ruby gems. These are the perfect balance of flavors. A nice crunch from the sugar coating, the fresh and sour tart bite from the cranberry, and subtlety pleasant flavor of orange zest to round it off.
These in a bowl are breathtakingly beautiful and such a delightful treat for guests to grab while they wait for the big feast.
What are you all doing to prepare for Thanksgiving?
1 1/2 cups fresh cranberries
2 1/2 cups sugar
1 cup water
1 teaspoon orange zest
Start by making a simple syrup with one cup water, one cup sugar and orange zest in a large sauce pan. Cook at a medium-high heat for a few minutes until sugar has dissolved. Allow syrup to cool.
In the meantime, rinse cranberries and pick through/discard bad ones.
Place cranberries in a large bowl and pour cooled syrup over them. Allow to cranberries to sit in syrup for at least 8 hours or overnight.
Strain cranberries from liquid and pour onto a cookie sheet pan. Coat cranberries with remaining sugar, giving them a little toss with a spatula (careful not to rub sugar off). Allow sugar on cranberries to harden for at least 30 minutes before serving.
Store in a sealed tight container in the refrigerator for up to 2-3 days.