Description
Sweet and tart sugared cranberries are perfect for adding a festive touch to your holiday baking or enjoying as a simple treat.
Ingredients
Units
- 2 cups (473 ml) sugar
- 2 cups (473 ml) water
- 2 cups (473 ml) cranberries, fresh
- 0.75 cups (177 ml) sugar
Instructions
- Combine 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, then remove from the heat; be careful not to 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 to prevent clumping, roll the cranberries in 3/4 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 temperatures for up to a week.
Notes
- For a more intense cranberry flavor, use a combination of fresh and dried cranberries.
- To prevent sticking, use parchment paper or a silicone baking mat when drying the sugared cranberries.
- The leftover sugar syrup can be used to sweeten drinks or as a glaze for cakes and desserts.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Candying
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 30
- Sodium: 1
- Carbohydrates: 38
- Fiber: 1