I was skeptical about Sugared Cranberries but I am a convert now! I can’t stop popping these little sweet and sour morsels in my mouth!
Let’s hope that the nutritional value of the cranberries (and there are many!) offsets the sugar that surrounds them !
These are super easy to make but they do take time. First you make a simple syrup and coat the fresh cranberries in it. They have to dry for about 1 hour. Then you roll them in sugar and let them sit another hour.
I made them originally to decorate this Chocolate Semifreddo. That was a match made in heaven but I still had quite a few leftover.
Well…once we tasted them like a snack we couldn’t stop! The leftovers sat in a little bowl on my counter and they were fine for 2 days. Some recipes say to store in an air tight container up to 48 hours but I think they would store longer – if they last that long!
These are simple, economical, tasty and make a very festive looking addition to the snack or dessert table!
This recipe makes 1/2 a 12 oz bag of cranberries or about 2 cups. You will have simple syrup leftover that you could use in fancy drink recipes or save for a day or 2 in case you decide to make up the other half of the fresh cranberry package.
- 6 oz fresh cranberries
- 3/4 cup sugar divided 1/2 + 1/4
- 1/2 cup water
- Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat. Heat until sugar has completely dissolved.
- Rinse cranberries and discard any less than perfect.
- When sugar is dissolved remove pan from heat and add cranberries. Stir gently to coat cranberries.
- Transfer cranberries to a cooling rack set over a pan or parchment. This will allow excess syrup to drain off. Allow cranberries to dry approximately one hour.
- Gently roll sticky cranberries in the sugar a few at a time. Transfer to a plate covered with parchment paper. Keep them to a single layer. Allow cranberries to dry another hour or so.
- Transfer to your dessert recipe, serving bowl or an air tight container if you plan to store them a few days.