Sugared Cranberries
Sparkling and beautiful, these add a magical touch to cakes and cocktails. They’re easy to make and most of the time spent is just letting them dry. Makes 1 cup.
Ingredients
- ½ cup water
- ¾ cup sugar ½ cup for the syrup and ¼ cup for rolling
- 1 cup fresh cranberries
Instructions
- Make the syrup. Make the syrup In a small saucepan over low heat, combine ½ cup water and ½ cup sugar. Stir until the sugar is fully dissolved, creating a simple syrup. Remove the pan from heat.
- Dunk and soak the cranberries. Add the fresh cranberries to the syrup, stirring gently to make sure each berry is fully coated. Cover the pan and let the cranberries sit for 10 minutes to absorb the syrup.
- Strain. Carefully remove the cranberries using a strainer or slotted spoon. If desired, reserve the leftover sugar syrup for cocktails or other recipes.
- Dry. Spread the cranberries on a parchment-lined baking sheet in a single layer. Allow them to dry at room temperature for 1 hour. The cranberries should be sticky but no longer wet.
- Roll. Place the remaining ¼ cup of sugar on a plate. Roll the dried cranberries in the sugar until they are completely coated and sparkly.
Notes
Keep the syrup warm but not boiling to prevent the cranberries from bursting.
Make sure the cranberries are spread out evenly when drying to avoid clumps.
Store sugared cranberries in an airtight container at room temperature for up to 2-3 days.
Make sure the cranberries are spread out evenly when drying to avoid clumps.
Store sugared cranberries in an airtight container at room temperature for up to 2-3 days.