How to Make Sugared Cranberries
I've been dying to make these ever since I saw them on Pinterest. They're so beautiful and can be used for so many things from garnishing desserts and cocktails or as a festive snack on your holiday buffet. They keep for about a week, so you can make them ahead of time and use them in several recipes. You can increase or decrease the quantity. Just be sure to keep the proportions the same. I have to say, I was skeptical that these would be sweet enough to snack on without them being cooked, but they were so yummy, it was very hard to not eat them all before I took pics. It really helps to soak them overnight. Some sugared cranberry recipes call for soaking them just an hour or two, but as the evening went on and I sneaked a few out of the bowl, I could tell they would need to soak overnight to get sweet enough. It's also equally important to let them air dry for an hour or two before you coat them with sugar. It really helps the sugar stick.
- 2 cups sugar
- 1 cups water
- 2 cups fresh cranberries
- 3/4 cup sugar for coating
- Combine the water and sugar in a small pot to make a simple syrup. Stir and heat to simmering (do not boil).
- Rinse the cranberries and place in a heat-proof bowl. When the simple syrup comes to a simmer, pour it over the cranberries and refrigerate overnight. (If you're in a pinch, a few hours is okay too!)
- Take them out of the fridge and lay in an even layer to let dry at room temp for about an hour.
- Fill a wide-rimmed bowl with sugar. You could use sanding sugar, but all I had on hand was regular granulated sugar, and it turned out perfect for my taste. Place a large spoonful of cranberries into the bowl and use the spoon to roll them around until they're thoroughly coated. Enjoy!
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