Description
Sugared Cranberries are a delightful holiday treat featuring fresh cranberries coated in a simple syrup and then rolled in sugar to create a crisp, sweet shell. Perfect as a festive garnish or a tangy-sweet snack, this recipe combines the tartness of cranberries with a crunchy sugary coating, making it an eye-catching and delicious addition to your seasonal celebrations.
Ingredients
Scale
Simple Syrup
- ½ cup granulated sugar
- 1 cup water
Cranberries
- 3 ½ cups (12 oz) fresh cranberries
Coating Sugar
- 1 ½ cups granulated sugar
Instructions
- Prepare Baking Setup: Line a baking sheet with parchment paper and place a wire rack on top. This setup allows the cranberries to dry evenly after being coated.
- Make Simple Syrup: In a medium saucepan over medium heat, stir together ½ cup granulated sugar and 1 cup water until the sugar fully dissolves, about 3 minutes, then remove the syrup from heat.
- Coat Cranberries: Add the fresh cranberries to the warm simple syrup and gently stir to coat them thoroughly. Let the cranberries sit in the syrup for 15 minutes to absorb the sweetness.
- Drain and Dry Cranberries: Using a slotted spoon, transfer the syrup-coated cranberries to the wire rack and let them drip and dry for about 1 hour, until they become slightly sticky to the touch.
- Sugar Coat Cranberries: Pour 1 ½ cups granulated sugar into a bowl. Working in batches, roll the sticky cranberries in the sugar until they are evenly coated.
- Final Drying: Return the sugared cranberries to the wire rack and allow them to dry for another hour or until the sugar coating forms a crisp shell.
Notes
- Ensure the cranberries are fresh and firm for the best texture and coating adherence.
- The drying time is important to develop the crisp sugar shell; avoid skipping or shortening this step.
- Store sugared cranberries in an airtight container at room temperature and consume within a few days for optimal freshness.
- This recipe is great for garnishing cocktails, desserts, or serving as a festive snack.
