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Countdown to Thanksgiving: Baked Candied Cranberries


Baked Candied Cranberries

Baked Candied Cranberries

Baked Candied Cranberries 

I  just had too share this again. Sweet, tart, crunchy is how I describe this yummy dish. And you can do this a week ahead of time. Just cover and store in frig.

Another recipe that changes each time I make it. I really like this version. If you substitute Splenda, use the kind that measures out just like sugar. Now if you don’t want to use the liqueur, though it’s in the oven long enough for at least some of the alcohol, and probably most, to bake out, substitute 1/4 cup water or cranberry juice.


When we were kids, Mom had us kids pick through the berries and remove “tails” and foreign bits of whatever that might be in the bag. That was in the dark ages! Now cranberries are so well processed that all you have to do is wash them.


1 bag fresh cranberries washed and picked over


1-1/2 cups sugar or to taste  – I use a bit less but the cranberries, remember, are very tart


1/4 cup brandy or cognac – or how about orange liqueur?!


1/4 cup frozen orange concentrate, thawed but not diluted


1 cup chopped walnuts


Mix together everything but nuts. Sprinkle nuts on top and push them in a bit. Bake uncovered until berries have absorbed most of the liquid and most have popped, about 45 minutes. Can be done ahead.  Great served warm, room temperature or chilled.



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  1. SandyO

    I made these for Thanksgiving this year and they were excellent. But they took 60 minutes at 350 degrees. What temperature should they be baked at?

    1. Rita Heikenfeld

      Hi, Sandy,
      Ovens vary and I’m glad yours turned out good. When you pull the dish from the oven, the mixture is very loose but firms up amazingly well in the frig.

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