Cranberry season makes me happy.

I love cranberry everything and these pretty little jeweled or candied cranberries are no exception.

These little beauties are so easy to make and add a little fancy sparkle and burst of flavor to so many holiday recipes. You can add them garnish cocktails, top desserts, or just snack on them.

They are sweet, and super tart, and pretty to look at. They store well in the fridge so if you are like me, once you make a batch, you will find as many ways as you can to use them. They are too pretty, and too tasty to let go to waste!

And if you are concerned about white sugar being vegan, just give the brand you use a quick google, or check this list . I use Florida Crystals brand and know they are for sure vegan but give the list a look and check your brand!

INGREDIENTS:

12 oz fresh cranberries
1/2 cup water
1 1/2 cup sugar divided
optional, 2 large pieces of orange peel

INSTRUCTIONS:

Bring 1/2 cup sugar, 1/2 cup water, and orange peel to a boil in a medium pot over medium heat, until sugar has dissolved. Remove from heat. Stir in the cranberries.
Place a wire cooling rack on top of a cookie sheet. Transfer cranberries to the wire rack to dry for about an hour. Fill a large bowl with 1/2 to 1 cups of sugar and toss the cranberries in the sugar to coat. Transfer the cranberries back to to the cooling rack to dry for another half hour before storing in an airtight container in the fridge. You can optionally add half 1/2 orange worth of zest to the sugar for an extra citrus pop.
Use cranberries as a garnish for cocktails, or desserts, or just as a tasty snack!

If you like this recipe, try these:

What would a Thanksgiving meal be without the cranberry sauce?!

I love cranberry sauce year round, but unfortunately fresh cranberries are only in season for a short time. My husband has long preferred canned cranberry sauce, and I have long gotten over letting that hurt my feelings.

But for the rest of the world that agrees homemade is superior, it could not be easier to make! I like mine on the the thick side so add less water so it is nice a jellied! If you like yours thinner, just add more water! Easy Peasy!

I also like mine with a kick or orange because I love orange and cranberry together! Again, you can skip the orange if you want, It’s no big deal.

I also like to serve mine garnished with some fresh candied cranberries just to be a little extra around the holidays. They are also super easy to make but add a nice touch if you are serving the sauce for a holiday meal! However you deiced to make it is up to you! Just whatever you do, pass the cranberry sauce, please!!!!!

INGREDIENTS:

16 oz fresh cranberries, or about 2 cups
1 cup water
1 cup white sugar
optional, zest from one orange

Easy Homemade Cranberry Sauce on a Spoon

INSTRUCTIONS:

Rinse and sort the cranberries, tossing out any squishy, or discolored ones.
Add cranberrie , sugar, water, and orange zest to a large pot over medium heat.
Let the water come to a simmer. The cranberries will begin to burst as they heat and you will here the sound as they pop. Once they begin to start popping, I take a hand potato masher and start mashing them in the pot to speed the process. You do not have to do this, as they cook they will burst on their own, I am just impatient. Reduce the heat and let the cranberries do their thing while stirring occasionally for about 20 minutes, or until the cranberries are all broken down and the sauce is thick and sticky.
Transfer the sauce to an airtight container and store in the fridge. The sauce will firm up in the fridge as it cools. I like my cranberry sauce really thick. If you are a fan of thinner cranberry sauce you can add and extra 1/4 cup water to the recipe.

If you like this recipe, try these:

Southern Vegan Cornbread Dressing with Jackfruit