Description
Sugared cranberries are a festive and tangy treat perfect for holiday decorations or a sweet, crunchy snack. Fresh cranberries are coated in a hot simple syrup, then rolled in sugar to create a sparkling coating that adds both texture and a delightful balance of sweet and tart flavors.
Ingredients
Scale
Ingredients
- 3 Cups Fresh Cranberries (washed & pat dry)
- 2 Cups White Granulated Sugar (divided)
- 1 Cup Water
Instructions
- Prepare surface: Cover a large pan or clean surface with parchment paper to set the cranberries on after coating.
- Make simple syrup: Place 1 cup sugar and 1 cup water in a pot and bring to a boil, stirring occasionally. Let it boil for 60 seconds to make sure all the sugar dissolves, which usually takes about 5 minutes depending on your stove.
- Cool syrup: Remove the pot from heat and allow the sugar syrup to cool for about 2 minutes so it’s not too hot for the cranberries.
- Coat cranberries: Toss the fresh cranberries into the cooled syrup, gently stirring until they are fully coated with the liquid.
- Drain and dry: Using a slotted spoon, scoop the cranberries out of the syrup letting the excess liquid drain off, then spread them evenly across the prepared parchment paper.
- Rest cranberries: Let the cranberries sit exposed for 45 minutes to allow the syrup to set slightly and become tacky.
- Sugar coat: Place the remaining cup of sugar in a medium bowl. Add about a quarter of the cranberries at a time and toss gently until they are fully coated with sugar.
- Final drain and storage: Using a clean slotted spoon, scoop the sugared cranberries out of the sugar, sifting off any excess sugar before placing them in a clean container. Now they are ready to enjoy or use as garnish!
Notes
- Ensure cranberries are completely dry before starting to help the syrup adhere properly.
- The coated cranberries can be stored in an airtight container in the refrigerator for up to 3 days.
- Use them to decorate desserts, cocktails, or enjoy as a festive snack.
- You can adjust the sugar coating thickness by tossing more or fewer times depending on your preference.
