Candied Cranberries | No Sugar Added! Recipe

Introduction

Candied cranberries are a delightful way to enjoy tart, juicy berries with a sweet twist—without added sugar. These chewy, sparkling treats are perfect for snacks, garnishes, or festive desserts.

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

1. 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, stirring occasionally, until the mixture becomes clear.
2. Step 2: Add the fresh cranberries to the simple syrup. Cook on medium-low heat for 4 minutes, taking care not to overcook to avoid mushy berries.
3. Step 3: Using a slotted spoon, remove the cranberries and spread them out in a single layer on a cooling rack. Let them dry at room temperature for 30 minutes to an hour, during which they will become sticky.
4. Step 4: Roll each sticky cranberry in granular monk fruit or sugar until coated. Place the coated berries on a plate and allow them to dry for another hour or so.
5. Step 5: Use these candied cranberries to garnish cocktails, top cakes or cookies, or simply enjoy them as a sweet snack.

Tips & Variations

• For extra flavor, add a splash of orange zest or a cinnamon stick to the simple syrup while cooking the cranberries.
• If you prefer a softer texture, reduce the cooking time by a minute or two.
• Substitute allulose with coconut sugar or honey if not avoiding sugar, keeping in mind this will change the flavor and color slightly.

Storage

Store candied cranberries in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and consume within a week. They can be gently reheated at room temperature to regain some softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Fresh cranberries work best as they retain their firmness. Frozen cranberries tend to release more water and may become mushy during cooking, but you can try thawing and draining them well before using.

Is it necessary to use monk fruit for rolling the berries?

No, you can use regular sugar or any granular sweetener you prefer. Monk fruit offers a sugar-free option and adds a gently sweet coating that complements the tart cranberries.

Delicious Recipe

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★★★★★

4.8 from 143 reviews

These no sugar added candied cranberries provide a sweet and tangy treat using allulose and monk fruit sweeteners. Perfect as a low-sugar snack or decorative topping for cocktails, cakes, and cookies, these candied cranberries maintain their bright flavor without the mess of overcooked berries.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: About 3 cups 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups fresh cranberries (cleaned)
• 1 cup allulose (or real sugar if not sugar-free)
• 1 cup water
• 3/4 cup granulated monk fruit sweetener (or real sugar for rolling)

Instructions

1. Prepare the simple syrup: In a medium saucepan, combine 1 cup of allulose and 1 cup of water. Heat on medium-low for about 5 minutes, stirring occasionally, until the mixture becomes clear and fully dissolved.
2. Cook the cranberries: Add the fresh cranberries to the syrup and cook on medium-low heat for 4 minutes. Stir gently to coat the berries but avoid overcooking to prevent them from becoming mushy and losing their shape.
3. Dry the cranberries: Using a slotted spoon, transfer the cooked cranberries to a cooling rack in a single layer. Let them dry at room temperature for 30 minutes to 1 hour. During this time, the cranberries will become sticky and ready for coating.
4. Coat the cranberries: Roll each sticky cranberry individually in the granulated monk fruit sweetener (or sugar) until fully coated. Place the coated berries on a plate and allow them to dry for another hour to set the coating.
5. Serve and enjoy: Use your candied cranberries as a festive garnish on cocktails, sprinkle them over cakes and cookies, or enjoy them simply as a deliciously sweet snack.

Notes

• Use allulose and monk fruit sweeteners to keep this recipe low sugar and diabetic-friendly.
• Avoid overcooking the cranberries to maintain their texture and prevent mushiness.
• Let the cranberries dry properly after cooking and after coating for best results.
• Store leftover candied cranberries in an airtight container at room temperature for up to a week.
• If you prefer, substitute the sweeteners with regular sugar, but nutritional values will vary.

Keywords: candied cranberries, no sugar added, diabetic-friendly sweets, low sugar snack, allulose candied cranberries, monk fruit sweetener