These sparkling, sugared cranberries are simple to make. Extremely versatile, the cranberries can be used in pancakes, as a dessert or beverage garnish, and even on their own as a sweet snack. To make often, keep a bowl of cranberries chilling in the sugar syrup in the refrigerator so that small batches may be tossed in sugar as needed.
By Kelsey Hilts
- 2 cups sugar
- 2 cups water
- 2 cups cranberries, fresh
- ¾ cup sugar
- Combine the 2 cups sugar and 2 cups water in a saucepan and heat over low, stirring, until the sugar dissolves.
- Bring the sugar syrup to a simmer and then remove it from the heat, being careful not to let it boil (otherwise the berries will burst).
- Stir in the cranberries and let cool, then chill overnight in the refrigerator.
- Drain the cranberries (saving the sugar syrup if desired).
- Working in small batches so that the sugar does not clump up, roll the cranberries in the ¾ cup sugar to evenly coat them.
- Place on a parchment-lined baking sheet and let them rest at room temperature for 1 hour or until dry.
- Store the sugared cranberries in a sealed container at cool temps for up to a week.