Orange Blossom Candied Cranberries

1. 1

   Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan. Stir until the sugar dissolves, then remove from the heat.

2. 2

   Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.

3. 3

   Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.

4. 4

   Spread the remaining sugar on a plate. Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick!) and then, working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well. Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

5. 5

   These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.