Frozen Cranberries with Sugar – A Recipe for Proper Freezing for Winter with Step-by-Step Photos

This is the perfect addition to any New Year's or Christmas drinks or desserts. Candied and frozen cranberry balls will complement any treat that requires a balance of sweetness and tartness. They'll also provide a mild immune boost for family members and guests.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 20 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Recipe with step-by-step photos

Frozen cranberries with sugar

Ingredients

Servings

Cranberry

200 G
Sugar

200 G
Water

100 ml
Orange zest

to taste

Preparation

Step 1

Mix half the sugar with water. Grate in the lemon zest. If desired, you can peel it off the fruit to easily remove it from the syrup later. This will ensure a fragrant, yet clear, caramel-like liquid with no sediment.

Step 2

Heat the syrup, stirring constantly to dissolve the sugar.

Step 3

Cook for 5-10 minutes until the mixture thickens and becomes infused with orange aroma.

Step 4

Place pre-frozen cranberries in a bowl or container and pour hot syrup over them.

Step 5

Place a weight on top to keep the berries submerged in the liquid rather than floating on the surface. If possible, leave the cranberries overnight to allow them to soak completely in the syrup.

Step 6

Strain the cranberries through a sieve. Let the liquid drain for a couple of minutes. Do not discard the syrup.

Step 7

Pour the remaining sugar onto a wide tray, tossing in some grated zest if desired. Sprinkle the cranberries on top.

Step 8

Roll the cranberries in sugar in portions.

Step 9

The finished dessert can be served immediately or transferred to bags and placed in the freezer for long-term storage.

These are not candied fruits

Candied cranberries can be stored for a week or two on a pantry shelf or for a year or two in the freezer. I don't recommend putting them in the refrigerator. The high humidity will soften the sugar layer, and the crunch will disappear.

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