Sugared Cranberries
Only 2 ingredients required for a stunning sweet-tart snack! Perfect for an appetizer, sweet treat, or garnishing your favorite holiday dessert.
Servings 12-ounce bag cranberries
Equipment
Ingredients
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Other Ingredients
- 12 ounce bag fresh cranberries
- additional sugar for rolling both granulated and a coarse sugar, if desired
Instructions
- Wash cranberries and discard any damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool to room temp, or only slightly warm. Pour over cranberries and let sit in fridge, covered, overnight.
- Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour.
- Roll berries a handful at a time in sugar (use the two-sugar technique from the notes if desired.) Place sugared berries on a parchment lined baking sheet, or foil, etc. and let dry for at least a couple hours and up to overnight.
Notes
NOTE ABOUT SUGAR:
- You can use regular granulated sugar for this recipe if you'd like to simplify things. I found the best results by first rolling in a slightly coarse sugar and then rolling in regular granulated sugar.
- I just store in a container at room temperature. Try not to stack them too deep if possible, the more they rub against each other long term, the greater the chance of the sugar rubbing off.
Cost: $7
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