Sugared Cranberries
Yield: 2 cups
Sugared cranberries are the perfect sparkling finish for all your holiday desserts! All it takes is fresh cranberries, sugar, and water. Add them to cocktails and cheese boards, too, or enjoy them by the handful.
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 2 cups fresh cranberries
- ¼ cup white sanding sugar, for best texture and appearance (or substitute granulated sugar)
Instructions
- In a medium saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves. Do not boil.
- Remove saucepan from heat and add cranberries, stirring gently several times to coat all cranberries completely.
- With a slotted spoon, transfer cranberries to a wire rack that is set on top of a rimmed baking sheet. Separate the cranberries so they aren't touching each other. Let cranberries dry for 15 to 60 minutes (see note on air humidity below). Reserve leftover syrup if desired - it's great for sweetening teas and cocktails.
- Place sanding sugar in a small bowl. Then add cranberries (they will be sticky), a few at a time, to the sanding sugar. Use a small spoon to roll the cranberries around in the sugar until completely coated. Remove sugared cranberries to a clean wire rack to dry for 1 hour.
Notes
- If creating these for a special gathering, I recommend making them earlier on the day you will be using them. They will definitely last for a few days, but they're at their very best on the day you make them. If they show signs of weeping, roll them around in a bit more sugar.
- Humidity can effect the drying time. When humidity is up, the simple syrup will not dry as fast - and then you'll want to let the cranberries dry for nearly an hour before rolling them in the sanding sugar. When the air is dry, the simple syrup will dry faster - so only let the cranberries dry for 15 to 30 minutes prior to rolling them in sanding sugar.
- Store at cool room temperature, uncovered, if using within 2 days. Otherwise in an airtight container in the refrigerator for up to 4 days.
- Reserve the simple syrup and use to sweeten teas and cocktails.
- Adapted from Cooking Light magazine, December 2003 edition.
Nutrition Information:
Serving: 1 Calories: 690kcal Carbohydrates: 179g Protein: 1g Sodium: 10mg Fiber: 8g Sugar: 162g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.