Sugared cranberries are a delightful treat, perfect for adding a sparkling touch to holiday desserts, drinks, or as a snack on their own. With their sweet-tart flavor and frosted appearance, they are simple to make and create a festive, eye-catching garnish.
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar (for syrup)
- 1 cup water
- 1 cup granulated sugar (for coating)
Instructions
- Prepare the Simple Syrup:
In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat until the sugar is fully dissolved, creating a simple syrup. Remove the pan from heat and allow it to cool slightly. - Coat the Cranberries:
Add the fresh cranberries to the cooled simple syrup, ensuring they are fully submerged. Let the cranberries soak for at least an hour or overnight in the refrigerator for best results. - Dry the Cranberries:
Using a slotted spoon, remove the cranberries from the syrup and place them on a wire rack or parchment-lined baking sheet. Let them dry for about 1 hour or until they are tacky to the touch. - Sugar-Coat the Cranberries:
Pour the remaining 1 cup of granulated sugar into a shallow bowl. Roll the tacky cranberries in the sugar until evenly coated, creating their signature frosted appearance. - Final Drying:
Return the sugar-coated cranberries to the wire rack or baking sheet and let them dry completely for an additional 1-2 hours before serving.
Serving and Storage Tips
- Serving: Use sugared cranberries as a garnish for cakes, tarts, cocktails, or enjoy them as a sweet-tart snack.
- Storage: Store the cranberries in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator, but note that their frosted appearance might diminish slightly over time.
FAQs
1. Can I use frozen cranberries for this recipe?
Fresh cranberries are recommended for the best texture and appearance. Frozen cranberries may become too soft when thawed, making them difficult to coat in sugar.
2. Can I use other types of sugar for coating?
Yes, you can experiment with superfine sugar for a more delicate coating or colored sanding sugar for a festive look.
3. How do I reuse leftover simple syrup?
The leftover cranberry-infused syrup can be used to sweeten cocktails, lemonades, or tea. Store it in the refrigerator for up to a week.
4. Why are my cranberries not evenly coated?
Ensure the cranberries are slightly tacky before rolling them in sugar. If they are too wet, the sugar may clump unevenly. Let them dry longer on the rack if needed.
PrintSUGARED CRANBERRIES
Sweet and tart sugared cranberries are the perfect garnish for holiday dishes, desserts, or as a snack. They’re simple to make and add a festive touch to any table.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 cup 1x
- Category: Snack, Dessert, Garnish
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup (200g) granulated sugar, divided
- 1 cup (240ml) water
- 1 cup (100g) fresh cranberries
Instructions
- Prepare the Simple Syrup:
In a medium saucepan, combine 1/2 cup sugar and 1 cup water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove the syrup from heat and let it cool for 5 minutes. - Coat the Cranberries:
Place the cranberries in the syrup and stir to coat. Let them soak for at least 1 hour to allow the syrup to stick. - Dry the Cranberries:
Use a slotted spoon to remove the cranberries from the syrup. Spread them out on a wire rack or parchment paper to dry slightly, about 30 minutes. - Sugar the Cranberries:
Pour the remaining 1/2 cup sugar into a shallow dish. Roll the sticky cranberries in the sugar until fully coated. Shake off excess sugar and let them sit for 1-2 hours to set.
Notes
- For added flavor, consider using flavored simple syrup, such as vanilla or orange.
- Store sugared cranberries in an airtight container at room temperature for up to 2 days.