Sugared Cranberries

Sugared cranberries are easy to make and a wonderful holiday treat or holiday garnish. The recipe may be made for any amount of cranberries. Just adjust to the amount of water, sugar and cranberries are the same and proceed with the recipe. The volume of 1 cup has been used as an example in this recipe.

Course Garnish, Snack

Cuisine American

Prep Time 5

Cook Time 5

Total Time 8 25

Servings

Calories 126kcal

Author Toni Dash

Ingredients

1 cup Granulated Sugar
1 cup Water
1 cup fresh Cranberries
1/2 cup Extra Fine Sugar (also known as Baker's Sugar) sifted to remove any lumps if needed

Instructions

Combine the granulated sugar and water in medium sauce pan and bring to a low simmer (aproximately 3 minutes), stirring often, just until the sugar is dissolved; remove from heat.
1 cup Granulated Sugar, 1 cup Water
Add the cranberries. Add the liquid (now a simple syrup) and cranberries to a sealable container and refrigerate for 8 hours.
1 cup fresh Cranberries
After chilling: Pour the extra fine sugar onto a plate.
Remove the cranberries from the liquid with a slotted spoon to drain and deposit a few at a time into the fine sugar. NOTE: the simple syrup may be reserved for use in cocktails.
Using a light touch, roll cranberries one by one in the sugar to coat. Gently place on a rimmed baking sheet for 1-2 hours until fully dry.

Notes

How to store

Store the sugared cranberries in an airtight container at room temperature for 2-3 days. After this they will begin to weep (release liquid) after which use them for making cranberry sauce or another cooked dish.

Do not refrigerate. The moisture will cause the cranberries to weep.

Nutrition