Today I’m thrilled to share a delightful and sparkly treat that’s as fun to make as it is to eat – Sugared Cranberries! These little sparking cranberry gems are the perfect mix of tart and sweet, and they’re incredibly simple to create. Whether you’re looking to jazz up a holiday dessert, add a pop of verisimilitude to your table setting, or just munch on a festive snack, these sugared cranberries are sure to be a hit!
With just a few vital ingredients and some simple steps, you’ll be on your way to making these gorgeous, glistening berries. Imagine fresh cranberries, coated in a soft-hued sugar shell, creating a satisfying crunch followed by a splash of tangy goodness. They’re not only a treat for the taste buds but moreover a repast for the eyes. These sweet cranberries are a trappy garnish for your holiday desserts.
So, roll up your sleeves and get ready to transform ordinary tart cranberries into a dazzling treat. Whether you’re a novice in the kitchen or a seasoned pro, this recipe is a joy to make. Let’s swoop into the world of sugared cranberries and make your holiday season a bit sweeter!
Recipe Notes:
- Dry Cranberries Thoroughly: Ensure your cranberries are completely dry surpassing coating them in the sugar syrup. Any glut moisture can rationalization the sugar to dissolve, preventing that trappy crystalized effect.
- Gentle Tossing: When tossing cranberries in the sugar syrup, do it gently to stave bruising the berries. This helps them alimony their shape and ensures an plane coating.
- Avoid Clumping: To prevent sugar clumps, sprinkle the granulated sugar over the cranberries gradually and shake the tray gently to distribute it evenly.
- Cool Completely: Let the cranberries tomfool completely on the wire rack surpassing tossing them in sugar. This helps the sugar coating to stick largest and well-done up.
- Spacing on Rack: When placing the cranberries on the wire rack, ensure they are not touching. This allows them to dry individually and get a increasingly uniform sugar coating.
Can I use frozen cranberries?
It’s weightier to use fresh cranberries for this recipe, as frozen ones tend to be too moist and may not hold the sugar coating well.
How long do sugared cranberries last?
They can be stored in an snapped container at room temperature for up to 2 days. After that, they may start to weep and lose their crispiness.
Can I savor the syrup?
Absolutely! Feel self-ruling to infuse the sugar syrup with a cinnamon stick, vanilla, or orange zest for an uneaten layer of flavor.
Are these homemade sugar-coated cranberries edible on their own?
Yes, they are a succulent snack on their own. They moreover make a trappy and edible garnish, subtracting a festive touch
to desserts and cocktails.
How to make Easy Sugared Cranberries
- Line a large sultry sheet with parchment paper and add a wire rack over the top of the parchment paper, set aside.
- Add ½ cup of granulated sugar and water to a medium saucepan over medium upper heat. Bring mixture to a boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally until sugar is fully dissolved. Remove from heat.
- Add cranberries to the sugar water mixture and toss in the mixture for well-nigh one minute to evenly coat.
- Transfer coated cranberries to your prepared wire rack. Allow to tomfool at room temperature for 1 hour.
- Toss the cooled cranberries into the remaining sugar.
- Use as needed for a recipe, garnish, or store until ready to use. Enjoy!
More Holiday Recipes We Love
- Peppermint Dipped Cookies
- Little Debbie Christmas Tree Cake Dip
- Charcuterie Holiday House Chalet
- Sugar Cookie Truffles
- Green and Red Butter Cookies
How to make Sugared Cranberries
Today Im thrilled to share a delightful and sparkly treat thats as fun to make as it is to eat – Easy Sugared Cranberries!
Servings 10
Calories 129kcal
Ingredients
- 1 ½ cups granulated sugar divided
- ½ cup water
- 3 cups fresh cranberries rinsed and dried
Instructions
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Line a large sultry sheet with parchment paper and add a wire rack over the top of the parchment paper, set aside.
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Add ½ cup of granulated sugar and water to a medium sized saucepan over medium upper heat.
-
Bring mixture to a boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally until sugar is fully dissolved. Remove from heat.
-
Add cranberries to the sugar water mixture and toss in the mixture for well-nigh one minute to evenly coat.
-
Transfer coated cranberries to your prepared wire rack. Allow to tomfool at room temperature for 1 hour.
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Toss the cooled cranberries into the remaining granulated sugar.
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Use as needed for a recipe, garnish, or store until ready to use. Enjoy!
