Description
Sugared Cranberries are a festive and delightful treat perfect for holiday decorating or snacking. Fresh cranberries are soaked in simple syrup, then coated in sugar to create a crunchy, sweet shell around the tart fruit, offering a beautiful and flavorful garnish for cocktails, desserts, or cheese platters.
Ingredients
Scale
Simple Syrup
- ½ cup granulated sugar
- 1 cup water
Fruit and Coating
- 3 ½ cups (12 oz) fresh cranberries
- 1 ½ cups granulated sugar (for coating)
Instructions
- Prepare Equipment: Line a baking sheet with parchment paper and place a wire rack on top to allow the cranberries to dry evenly without sticking.
- Make Simple Syrup: In a saucepan over medium heat, combine ½ cup sugar and 1 cup water. Stir until the sugar is fully dissolved, approximately 3 minutes. Remove from heat to cool slightly.
- Soak Cranberries: Add the fresh cranberries to the warm simple syrup and gently stir to coat them evenly. Let the cranberries sit in the syrup for 15 minutes to absorb the sweetness.
- Drain and Dry: Using a slotted spoon, transfer the cranberries to the wire rack. Allow them to drip and dry for about 1 hour until they become slightly sticky to the touch.
- Coat with Sugar: Pour 1 ½ cups granulated sugar into a bowl. In batches, roll the sticky cranberries through the sugar until they are evenly coated with a sparkling, sugary shell.
- Final Drying: Return the sugared cranberries to the wire rack and let them dry for another hour or until the sugar coating is crisp and fully set. Store or use as desired.
Notes
- Use fresh, firm cranberries for the best results; avoid any that are soft or damaged.
- If you want to add flavor variations, consider infusing the simple syrup with cinnamon sticks or orange zest.
- The sugared cranberries can be stored in an airtight container at room temperature for up to 3 days.
- These make a beautiful garnish for cocktails, desserts, or cheese boards, adding a festive touch.
