These tart and sparkly sugared cranberries are ideal for gourmet snacking or as an addition to any dessert, cheese tray, or holiday gift basket. Very easy to do with only 2 ingredients, they just « pop » in your mouth and will delight kids and adults alike.
Photo credit: © Eatwell101.com
Ingredients list for the Sugared Cranberries
Cranberries
- 2 cups fresh cranberries, rinsed and picked over
- 1 cup (200g) granulated sugar
Sugar Syrup
- 1 cup (200g) granulated sugar
- 1 cup (250ml) water
Photo credit: © Eatwell101.com
Directions
1. To make the sugar syrup, combine 1 cup sugar and 1 cup water in a saucepan and bring to a simmer. Use a whisk to help break up the crystals. Do not boil, set aside once sugar is completely dissolved.
2. Meanwhile, rinse cranberries and place them into a bowl. Pour the warm sugar syrup to the bowl. Cover cranberries with a plate to keep them submerged. Once completely cooled, cover with plastic wrap and chill in the fridge overnight.
3. The next day, drain cranberries in a colander (you can keep the syrup to make cocktails). Transfer the berries to a large shallow bowl lined with paper towels to absorb most of the remaining liquid. The cranberries should be slightly sticky but not wet.
4. In a small bowl, add about 2 tablespoons of sugar. Add 3-4 berries and jiggle them around in the bowl to coat with sugar.
5. Transfer the berries to a wire rack and allow to dry for 2 hours minimum. Cranberries are ready when the sugar is firm, forming a delicate crust. Enjoy!
Photo credit: © Eatwell101.com
Sugar Coated Cranberries
by eatwell101
Yield:
Prep Time: min
Cook Time: min
They are ideal for gourmet snacking or as an addition to any dessert, cheese tray, or holiday gift basket.
Ingredients
- Cranberries
- 2 cups fresh cranberries, rinsed and picked over
- 1 cup (200g) granulated sugar
- Sugar Syrup
- 1 cup (200g) granulated sugar
- 1 cup (250ml) water
Instructions
- To make the sugar syrup, combine 1 cup sugar and 1 cup water in a saucepan and bring to a simmer. Use a whisk to help break up the crystals. Do not boil, set aside once sugar is completely dissolved.
- Meanwhile, rinse cranberries and place them into a bowl. Pour the warm sugar syrup to the bowl. Cover cranberries with a plate to keep them submerged. Once completely cooled, cover with plastic wrap and chill in the fridge overnight.
- The next day, drain cranberries in a colander (you can keep the syrup to make cocktails). Transfer the berries to a large shallow bowl lined with paper towels to absorb most of the remaining liquid. The cranberries should be slightly sticky but not wet.
- In a small bowl, add about 2 tablespoons of sugar. Add 3-4 berries and jiggle them around in the bowl to coat with sugar.
- Transfer the berries to a wire rack and allow to dry for 2 hours minimum. Cranberries are ready when the sugar is firm, forming a delicate crust. Enjoy!
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