Sugared Cranberries are a fabulous, simple and beautiful holiday garnish and snack!! Fresh cranberries bathed in a quick hot simple syrup bath, then rolled into a variety of sugars.
⅓ - ½cupcoarse decorating sugarswedish sugar or all natural cane sugar (or a couple tablespoons of each in separate bowls)
Instructions
Combine sugar and water in a small saucepan and heat over medium heat until sugar dissolves and the mixture JUST starts to boil.
Remove from heat immediately, stirring in 1 cup fresh cranberries.
Allow cranberries to hang out in syrup for 5 minutes, stirring occasionally, to coat evenly.
Set out a sheet of waxed or parchment paper on the counter or in a sheet pan, then place a cooling rack on top to catch drips.
Remove cranberries using a slotted spoon or drain in strainer and spread onto cooling rack, using a spoon to separate them as much as possible.
Allow cranberries to dry for 5-10 minutes, then toss a couple at a time into a small bowl filled with sugar of choice; all natural cane sugar, white sugar, clear sparkling decorative sugar or swedish pearl sugar.
Let sugared cranberries dry on clean rack at room temperature at least 1 hour, refrigerate or freeze until ready to use. (See notes)
Notes
Tips for Easy Coating
Use fresh, firm cranberries for this recipe
Try and not over-handle the sticky dipped cranberries, I used a spoon to transfer them to the sugar. Using the tips of your fingers, roll the cranberries in the sugar, pressing the sugar into the cranberry.
Use for Sugared Cranberries
Top cakes, cupcakes, pastries with these sparkling gems
Decorate apple, cranberry, or pumpkin pies
Garnish holiday cocktails and drinks
Along with sprigs of fresh rosemary, these are beautiful sprinkled around your turkey platter
Also gorgeous and delicious by themselves in a pretty crystal glass or dish for nibbling