Orange Vanilla Candied Cranberries

Okay, these Orange Vanilla Candied Cranberries? They’re sweet, tart, and have the most amazing citrusy pop. Coated in sugar with hints of orange and vanilla—they sparkle like little jewels.

I made them for a holiday treat, and they were gone in no time. That combo of tangy cranberry and sweet orange? Totally refreshing.

Super easy too—just simmer, roll, and let them dry. Let’s make a batch together—you’re gonna love snacking on these!

Why You’ll Love This Recipe

• Simple, Thoughtful Ingredients: This recipe uses real fruit, pure vanilla, and pantry staples—no corn syrup or artificial flavorings.
• Visually Stunning: Coated in sugar, these cranberries sparkle like frosted gems. They’re eye-catching whether sprinkled over desserts or served in a small dish on their own.
• Flavor Layered, Not Overpowered: The orange zest adds brightness, vanilla brings warmth, and cinnamon gently rounds it out. The cranberry’s bold flavor still shines through.
• Longer Shelf Life: Thanks to the syrup soak and sugar coating, these cranberries stay fresh and firm for days when stored properly.
• Kid-Friendly and Fun to Make: From stirring the syrup to rolling berries in sugar, it’s a hands-on, rewarding recipe to make with little ones.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Drying Time: 8–12 hours (uncovered in a cool room or the fridge)
• Total Time: About 12 hours, mostly inactive

This is a recipe that needs a little patience. After simmering and soaking the cranberries, they need time to dry out before being coated in sugar. This helps the sugar stick and keeps the berries crisp, not soggy.

Servings
You’ll get about 2 cups of candied cranberries, which is plenty for topping a few desserts or filling a medium serving bowl. For a party or gift giving, feel free to double the batch.

Difficulty Level
This recipe is easy, even for beginners. There’s no baking involved—just a quick syrup, an overnight rest, and a final sugar toss. As long as you handle the cranberries gently (they can pop if overheated), it’s very forgiving.

Required Kitchen Tools

You don’t need fancy equipment—just a few basics:

• Medium saucepan: For making the flavored syrup and steeping the cranberries.
• Fine mesh strainer or slotted spoon: To lift cranberries out of the syrup without damage.
• Mixing bowl: To hold cranberries during the cooling and drying process.
• Parchment paper or wax paper: Prevents sticking as the berries dry.
• Wire rack or baking sheet: Use for drying the cranberries evenly overnight.
• Zester or microplane: To get fine, aromatic orange zest without bitter pith.
• Tongs or small spoon: For gently moving cranberries during sugar-coating.

Ingredients for Orange Vanilla Candied Cranberries

These ingredients build a balanced flavor profile—bright, sweet, and warm without overwhelming the natural cranberry tartness.

• 2 cups fresh cranberries: Choose firm, unblemished berries. Rinse and pick out any soft or shriveled ones.
• 1 cup water: Forms the base of the syrup.
• 1 cup granulated sugar (for syrup): Dissolves into the water to make a sweet base.
• Zest and juice of 1 medium orange: Fresh orange provides both acidity and aroma. The zest holds flavorful oils, while the juice adds a juicy citrus note.
• 1 teaspoon vanilla extract: Pure vanilla deepens the flavor. Avoid imitation vanilla for best results.
• 1 cinnamon stick: Optional but recommended. It subtly perfumes the syrup with a warm spice note.
• ¾ to 1 cup granulated sugar (for coating): This gives the berries their signature sparkle and light crunch.
• Clear sparkling sugar (optional): For a festive look, especially when used as a garnish.

Variations for Orange Vanilla Candied Cranberries

These candied cranberries are delicious as written, but there’s room for customization if you’d like to try something new or use what you have on hand:

• Try Spiced Syrup: Add a few whole cloves, star anise, or a small slice of fresh ginger to the syrup for a spiced holiday version.
• Use Maple Syrup: Replace half the granulated sugar in the syrup with pure maple syrup for a deeper, woodsy sweetness.
• Swap Citrus: No orange? Use lemon or tangerine for a different citrusy twist. Blood orange adds a beautiful color and extra depth.
• Infuse with Herbs: Add a sprig of fresh rosemary or thyme while simmering the syrup for a subtle herbal note.
• Use Vanilla Bean: If you have it, scrape the seeds from a vanilla bean pod into the syrup instead of using extract for a stronger vanilla flavor.
• Roll in Flavored Sugar: Mix your coating sugar with a bit of citrus zest or a pinch of cinnamon for an extra flavor hit in every bite.

How to Make Orange Vanilla Candied Cranberries

Step-by-Step Instructions

1. Make the Orange Vanilla Syrup

In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Add the orange juice, orange zest, vanilla extract, and the cinnamon stick.
Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture just begins to steam—do not boil. The goal is to make a gentle syrup, not candy the cranberries at this stage.

2. Add the Cranberries

Rinse and dry the cranberries, then stir them gently into the warm syrup. Remove the pot from the heat and let the cranberries steep in the syrup for at least 30 minutes—up to 1 hour.
They should remain whole and glossy. If the syrup is too hot or the cranberries are overheated, they may burst—avoid this by keeping the heat low and letting them steep rather than cook.

3. Remove and Dry

Using a slotted spoon or small tongs, gently lift the cranberries out of the syrup and place them in a single layer on a parchment-lined wire rack or baking sheet.
Let them air-dry at room temperature for at least 8 hours or overnight, uncovered. They should become slightly tacky but not wet.

4. Coat in Sugar

Once dry, place the cranberries in a shallow bowl of granulated sugar. Roll them gently until evenly coated. For extra sparkle, sprinkle with clear sparkling sugar or edible glitter if desired.
Transfer them back to a clean parchment-lined sheet to finish setting.

Serving and Decoration Ideas

These candied cranberries are surprisingly versatile. Here are some ways to enjoy or display them:

• Cake Toppers: Place on top of frosted cakes or cupcakes for a festive finish. They pair especially well with cream cheese or citrus frostings.
• Holiday Cocktails: Drop a few into a glass of champagne, cider, or a holiday punch. They float and sparkle beautifully.
• Charcuterie Boards: Serve alongside nuts, cheeses, and dried fruit for a burst of sweet-tart flavor and color contrast.
• Garnish for Cheesecake: Their bright color and tangy-sweet flavor cut through rich desserts like New York cheesecake or chocolate mousse.
• Gift Idea: Package in a clear bag or small jar with ribbon for an easy and impressive homemade holiday gift.
• Sweet Snack: Just eat them as-is. They’re crunchy on the outside, juicy on the inside, and naturally addictive.

Storing Orange Vanilla Candied Cranberries

Proper storage helps keep the cranberries crisp on the outside and juicy inside. Here’s how to do it:

• Room Temperature (Short-Term): Store in an uncovered bowl at room temperature for up to 2 days. This keeps the sugar coating crisp. Avoid humidity.
• Refrigerator (Longer-Term): Store in an airtight container in the fridge for up to 1 week, but note that the sugar may begin to dissolve or get sticky from condensation. Use parchment paper between layers if stacking.
• Do Not Freeze: Freezing will change the texture of the cranberries and may cause the sugar to dissolve and become wet upon thawing.

Tips and Tricks for Success

• Avoid Overheating the Syrup: Keep the syrup warm, not boiling. If it’s too hot, the cranberries will burst and lose their shape.
• Let Them Dry Fully: Patience is key—drying them completely ensures the sugar coating sticks and doesn’t turn into syrup.
• Gently Handle the Berries: They can be delicate after soaking. Use tongs or a slotted spoon, not your fingers, to keep them whole.
• Use a Wire Rack: It allows air to circulate underneath, helping them dry faster and more evenly.
• Double Coat for Extra Sparkle: After the first sugar coat, let sit for 10–15 minutes, then roll again in sugar if you want a thicker shell.

Nutrition

Serving Size	Calories	Carbs	Sugar	Fat	Fiber	Protein
1/4 cup	~120	31g	27g	0g	2g	0g

Note: These values are approximate and can vary depending on sugar quantity and size of cranberries used.

FAQs

Can I use frozen cranberries?
It’s not recommended. Frozen cranberries tend to burst during the syrup soak and become too soft. Fresh cranberries hold their shape better and result in a crisper texture.

Why did my cranberries burst?
This usually happens if the syrup is too hot. Always heat the syrup just until warm—never let it boil after adding the cranberries. Steeping, not simmering, is key.

Do I need to dry the cranberries overnight?
Yes. This drying step allows the syrup to become tacky so the sugar sticks. Rushing this step can result in soggy berries or a runny sugar coating.

Can I reuse the orange-vanilla syrup?
Absolutely. The leftover syrup can be stored in the refrigerator and used to sweeten cocktails, tea, lemonade, or fruit salads. It lasts up to 1 week in a sealed jar.

How can I make these ahead for a party?
Make the cranberries up to 2–3 days in advance and store them uncovered in a dry spot or loosely covered in the fridge. If needed, give them a quick second roll in sugar just before serving to refresh the sparkle.

Are they safe for young kids?
They’re best for kids over the age of 4, as whole cranberries can pose a choking risk for toddlers. Always supervise children while eating them.

Conclusion

Orange Vanilla Candied Cranberries are a simple yet elegant treat that bridges the line between sweet and tart. With natural flavors from citrus, vanilla, and a hint of spice, they bring both beauty and brightness to your table.

Whether you’re topping a cake, sweetening up a charcuterie board, or filling a jar for a homemade gift, these cranberries always leave a memorable impression. They’re proof that with just a few wholesome ingredients and a bit of patience, you can create something truly special—no fuss, just flavor.