Vanilla Bean Sugared Cranberries
Vanilla Bean Sugared Cranberries – I can sit down in front of the TV & snack on these like candy. I just love them! Bonus points: you only need 3 ingredients plus water to make them!
October through December is the best time for finding cranberries, and during this time – I cram my diet with cranberries. I also stick a few bags into my freezer to enjoy the rest of the year too. I just love them so much, and sometimes wish they were more prevalent during other times of the year. But if they were easy to come across the rest of the year, I might not like them as much. I definitely consider them a real treat.
Of course, I always have to make several batches of my favorite homemade cranberry sauce during this time of year, but I also enjoy having a cranberry snack around to snack upon. These Vanilla Bean Sugared Cranberries are definitely that snackable treat. They keep for 2 weeks in the fridge, so you can enjoy them for a good long while too.
They’re tart & sweet – plus they’re super simple to put together. For all you cranberry lovers out there, I think you’ll love this one too!
- 2 cups fresh cranberries
- 2.5 cups sugar, divided
- 1.5 cups water
- 1 vanilla bean, insides scraped out
- In a small saucepan, bring 2 cups of sugar and 1.5 cups of water to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat. Place the fresh cranberries in a medium, heatproof bowl and pour the hot liquid on top; let cool to room temperature. Cover with plastic wrap & refrigerate overnight. Using a food processor or blender, pulse the remaining ½ cup sugar with the seeds scraped from the vanilla bean until superfine. Transfer to a shallow dish. Strain the cranberries with a slotted spoon, add to the sugar, & roll to coat. Transfer the sugared berries to a parchment paper lined baking sheet, and let stand about an hour until set. Store in an airtight container for up to 2 weeks.