Keldons Recipes | Keldons Cookery

Chef's Level

42 Easy Recipes On File

102 Moderate Recipes On File

59 Advanced Recipes On File

12 Expert Recipes On File

5 Master Chef Recipes On File

Quick Picks

/ 3887

/ 174

/ 3942

/ 1996

/ 4284

Candied Cranberries

/ 1558

Kagar K. | January 17th, 2024

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
1/2	cup	Cranberries	Cranberries Cranberries, pronounced "KRAN-ber-reez," are small, tart fruits that boast a vibrant red color. They grow on evergreen dwarf shrubs native to North America. They're known for their distinctively sharp and sour flavor. They are Read more...
1	cup	Sugar » divided	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
2	tablespoons	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...

Prep Time	Process Time	Overall Time
45 Minutes	30 Minutes	1 hour 15 minutes

Directions:

This recipe can be prepared 3 days in advance.

1. Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.

2. Transfer this mixture to the top of double boiler.

3. Add cranberries.

4. Cover berry mixture with a lid and place over simmering water.

5. Cook 45 minutes, stirring occasionally.

6. Remove the bowl from over the water in the double boiler.

7. Let cranberry mixture stand at room temperature overnight.

8. Drain any moisture remaining in the cranberries.

9. Place remaining 1/2 cup sugar on plate.

10. Add drained cranberries and turn to coat.

11. Let dry at least 30 minutes. Cover and refrigerate.

Submitted by Kagar K. | January 17th, 2024 See all of Kagar K.'s Recipes.

this Recipe

Filed Under:

Tested and True

A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
Tell me more...