Candied Cranberries with No Sugar Added Recipe
Introduction
Candied cranberries are a delightful treat that add a burst of sweet-tart flavor to any dessert or snack. This no sugar added version uses natural sweeteners to create a glossy, flavorful coating that’s perfect for holidays or everyday enjoyment.
Ingredients
- 3 cups fresh cranberries (cleaned)
- 1 cup allulose or real sugar if not sugar-free
- 1 cup water
- 3/4 cup granular monk fruit or real sugar for rolling
Instructions
- Step 1: In a medium saucepan, combine 1 cup of allulose and 1 cup of water. Cook over medium-low heat for about 5 minutes until the mixture becomes clear, forming a simple syrup.
- Step 2: Add the cranberries to the syrup and cook for 4 minutes on medium-low heat. Be careful not to overcook, as the berries can turn mushy.
- Step 3: Using a slotted spoon, remove the cranberries and arrange them in a single layer on a cooling rack. Let them dry at room temperature for 30 minutes to an hour until they become sticky.
- Step 4: Roll each sticky cranberry in granulated monk fruit or sugar. Place them on a plate and allow to dry for another hour to set the coating.
- Step 5: Enjoy the candied cranberries by adding them to cocktails, decorating cakes or cookies, or simply snacking on them.
Tips & Variations
- For a classic sweet option, substitute allulose and monk fruit with regular granulated sugar.
- Try rolling the berries in finely chopped nuts or shredded coconut for an extra layer of texture.
- Use fresh cranberries for best results; frozen cranberries may release too much water during cooking.
Storage
Store candied cranberries in an airtight container in the refrigerator for up to one week. Before serving, bring them to room temperature for the best flavor and texture. They can also be frozen for longer storage but may lose some firmness upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries instead of fresh?
It’s best to use fresh cranberries because frozen ones contain extra moisture, which can affect the cooking process and final texture of the candy.
What can I substitute for allulose and monk fruit sweeteners?
You can use regular granulated sugar in equal amounts if you do not need a sugar-free version. Honey or maple syrup are not recommended as they change the syrup’s consistency.
PrintCandied Cranberries with No Sugar Added Recipe
These no sugar added candied cranberries are a deliciously sweet and tangy treat perfect for snacking, decorating desserts, or adding a festive touch to cocktails. Using allulose and monk fruit sweetener keeps them sugar-free while maintaining a delightful candied texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: About 3 cups of candied cranberries 1x
- Category: Dessert / Snack
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
Candied Cranberries
- 3 cups fresh cranberries, cleaned
- 1 cup allulose (or granulated sugar if not sugar-free)
- 1 cup water
- 3/4 cup granular monk fruit sweetener (or granulated sugar for rolling)
Instructions
- Make the simple syrup: In a medium saucepan, combine 1 cup of allulose and 1 cup of water. Heat over medium-low heat and simmer for about 5 minutes until the syrup is clear.
- Cook the cranberries: Add the cleaned cranberries to the simmering simple syrup. Cook on medium-low heat for 4 minutes, stirring gently. Avoid overcooking to prevent the berries from becoming mushy.
- Dry the cranberries: Remove the cooked cranberries using a slotted spoon and arrange them in a single layer on a cooling rack. Let them dry at room temperature for 30 minutes to 1 hour until they become sticky to the touch.
- Coat with sweetener: Roll each sticky cranberry in the granular monk fruit sweetener to coat evenly. Place the coated berries on a plate and allow them to dry for an additional hour.
- Serve: Use candied cranberries to garnish cocktails, decorate cakes or cookies, or enjoy them as a sweet snack.
Notes
- Use granulated sugar or another sweetener if not avoiding sugar, but the texture may vary.
- Do not overcook cranberries to maintain their shape and avoid mushiness.
- Drying time is essential to achieve the sticky coating for the sweetener to adhere properly.
- Store candied cranberries in an airtight container at room temperature for up to one week.
- These cranberries make a festive addition to holiday treats and drinks.
Keywords: candied cranberries, no sugar added, sugar-free candy, holiday snack, low calorie sweets, keto friendly, monk fruit sweetener, allulose, festive garnish
