Sweet and tart vanilla sugared cranberries make for a beautiful decoration on your Thanksgiving and Christmas table and taste even better!
Tomorrow is Canadian Thanksgiving which means I’ll be spending the day with my insane family, eating entire cheese platters, homemade cheez its, cookies, cheesecake, turkey and stuffing while enjoying a few good bottles of Bodacious Smooth Red which is seriously the BEST Canadian red wine. We’ll also probably be eating our weight in these vanilla sugared cranberries.
I was originally going to share the recipe for our bakery’s top selling cookie and, apparently the cookie that ruined my sister-in-law’s boyfriend’s life, but I pushed that to tomorrow so that if any of my fellow Canadians were still looking for some last minute, SUPER easy recipes, they could find these! And cranberry almond cheesecake because it’s to die for.
All you do is soak some cranberries in a simple syrup of vanilla, sugar and water for about 15 minutes, remove them and allow them to dry off either on a wire rack or a parchment paper lined baking sheet for about 20-30 minutes – just until they’re sticky, not wet – and then roll them in sugar. Let them set for another 15 minutes or so on some fresh parchment paper and then you’re done! They harden on the outside but remain their normal cranberry texture on the inside. They’re sweet and tart and are so addicting.
I seriously always make these for decoration because they’re just so pretty, but they very rarely actually get to fulfill their purpose. All of us just end up stuffing our faces with them and within 10 minutes they’re gone.
Just double the amount you make, you say? No, my friends, that doesn’t work. We still eat all of them regardless of how many there are. We aren’t a family of self-restraint. We’re impatient folk.
The fact that I get any pictures ever is a wonder. I can’t even tell you how many times I’ve had Mark or my mom, sister or Bear standing over me waiting for me to just hurry up already and stop talking 100,000 pictures…
If you have iron will, then please do make a double batch and let them make your Thanksgiving and even Christmas table pretty and, when their job is done, eat every last one! Happy Thanksgiving!
- 1 C fresh cranberries
- ½ C water
- ½ C cane sugar + ¼ C
- 1 tsp vanilla extract
- In a medium saucepan, heat water, sugar and vanilla over medium heat until dissolved. Remove from heat.
- Allow to cool for a few minutes then add the cranberries.
- Let the cranberries sit in the simple syrup, stirring every so often, for 10-15 minutes.
- Remove cranberries to a wire rack or parchment paper lined baking sheet.
- Allow to dry for 20-30 minutes, or until sticky but not wet.
- Roll in remaining ¼ cup sugar and place on a clean piece of parchment paper.
- Allow to dry completely, approximately 15 minutes.
- Store in an airtight container for 2-3 days or eat/decorate immediately.
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