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!Â
October through December is the best time for finding cranberries, and during this time – I cram my diet with cranberries. Â I also stick a few bags into my freezer to enjoy the rest of the year too. Â I just love them so much, and sometimes wish they were more prevalent during other times of the year. Â But if they were easy to come across the rest of the year, I might not like them as much. Â 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. Â These Vanilla Bean Sugared Cranberries are definitely that snackable treat. Â 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. Â For all you cranberry lovers out there, I think you’ll love this one too!
Vanilla Bean Sugared Cranberries
Ingredients
- 2 cups fresh cranberries
- 2.5 cups sugar divided
- 1.5 cups water
- 1 vanilla bean insides scraped out
Instructions
- 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 1/2 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.