Honeyed Cranberries Recipe
Honeyed Cranberries Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These juicy little treats taste like nature's own SweeTarts. And, oh, what they do to a bowl of oatmeal. James Schend, Pleasant Prairie, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 5 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 5 min. + chilling

Ingredients

  • 1 medium orange
  • 1/2 cup honey
  • 2 tablespoons water
  • 1 cup fresh cranberries
  • 1/2 cup sugar

Directions

Using a citrus zester, remove peel from orange in long narrow strips (save fruit for another use). In a large saucepan, combine honey, water and orange peel; cook and stir over medium heat just until simmering (do not boil). Cool 20 minutes.
Transfer to a small bowl; stir in cranberries. Refrigerate, covered, 8 hours or overnight.
Drain cranberries, allowing berries to stand 15 minutes. Discard orange peel and cooking liquid.
Place sugar in a small bowl. Add cranberries, a few at a time, and toss to coat. Transfer to a parchment-paper lined baking sheet. Let stand until completely dry, about 30 minutes. Store, covered, at room temperature for up to 3 days. Yield: 1 cup.
Originally published as Honeyed Cranberries in Taste of Home September/October 2014, p14

Nutritional Facts

2 tablespoons: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 0 protein.

  • 1 medium orange
  • 1/2 cup honey
  • 2 tablespoons water
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  1. Using a citrus zester, remove peel from orange in long narrow strips (save fruit for another use). In a large saucepan, combine honey, water and orange peel; cook and stir over medium heat just until simmering (do not boil). Cool 20 minutes.
  2. Transfer to a small bowl; stir in cranberries. Refrigerate, covered, 8 hours or overnight.
  3. Drain cranberries, allowing berries to stand 15 minutes. Discard orange peel and cooking liquid.
  4. Place sugar in a small bowl. Add cranberries, a few at a time, and toss to coat. Transfer to a parchment-paper lined baking sheet. Let stand until completely dry, about 30 minutes. Store, covered, at room temperature for up to 3 days. Yield: 1 cup.
Originally published as Honeyed Cranberries in Taste of Home September/October 2014, p14

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