Introduction

Candied cranberries are a delightful treat, offering a sweet and tart burst of flavor without any added sugar. They make a perfect garnish for desserts, cocktails, or simply a tasty snack on their own.

Candied Cranberries (No Sugar Added!) Recipe - Recipe Image

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 the mixture over medium-low heat for about 5 minutes until it becomes clear.
Step 2: Add the fresh cranberries to the simple syrup and simmer for 4 minutes on medium-low heat. Be careful not to overcook, as the berries can become 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 1 hour until they become sticky.
Step 4: Roll each sticky cranberry in the granular monk fruit or sugar to coat thoroughly. Place the coated berries on a plate and let them dry for another hour.
Step 5: Use your candied cranberries to brighten cocktails, decorate cakes or cookies, or enjoy them as a sweet snack.

Tips & Variations

For a spiced twist, add a cinnamon stick or a few cloves to the simple syrup while cooking the cranberries.
If you prefer a traditional sugar option, substitute monk fruit and allulose with the same amount of granulated sugar.
Make sure to dry the cranberries well after cooking to ensure they hold their coating nicely.

Storage

Store candied cranberries in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks. Let them come to room temperature before serving. Avoid sealing them while still sticky to prevent clumping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Fresh cranberries are best because frozen ones release extra moisture and may become too mushy during cooking.

What can I substitute for allulose and monk fruit sweeteners?

You can use regular granulated sugar if you don’t need a sugar-free option, using the same quantities for both the syrup and rolling sugar.

Candied Cranberries (No Sugar Added!) Recipe

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★★★★★

4.9 from 91 reviews

Delightfully sweet and tangy, these no sugar added candied cranberries are a perfect guilt-free treat. Using allulose or monk fruit sweetener to keep them low-sugar, these cranberries make a fantastic topping for desserts, cocktails, or a flavorful snack on their own. Their glossy, slightly crunchy coating balances the natural tartness of fresh cranberries, providing a delicious and versatile addition to your kitchen.

Author: Dana
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes
Yield: About 3 cups 1x
Category: Confectionery
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

Candied Cranberries

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

Instructions

Make Simple Syrup: 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 and syrupy.
Cook Cranberries: Add the cleaned cranberries to the simple syrup and continue cooking on medium-low heat for 4 minutes. Stir gently, making sure not to overcook to avoid mushy berries.
Dry the Cranberries: Using a slotted spoon, remove the cranberries from the syrup and spread them in a single layer on a cooling rack. Allow them to dry at room temperature for 30 minutes to an hour until they become sticky.
Roll in Sweetener: Roll each sticky cranberry in the granulated monk fruit sweetener or sugar until fully coated. Place the coated berries on a plate to dry for another hour to set the sugary crust.
Serve and Enjoy: Use these candied cranberries as a festive garnish for cocktails, a flavorful topping for cakes or cookies, or simply enjoy them as a sweet and tangy snack.

Notes

Do not overcook the cranberries to keep their shape and prevent mushiness.
For a traditional version, use granulated sugar instead of allulose and monk fruit sweetener.
Allow enough drying time for the coating to set well for best texture.
Store any leftovers in an airtight container at room temperature for up to 3 days.
These candied cranberries add a beautiful color and flavor boost to holiday dishes and drinks.

Keywords: candied cranberries, sugar free candy, no sugar added, low calorie dessert, cranberry recipes, holiday treats, monk fruit sweetener, allulose candy