Add some sparkle to your life with these Sugared Cranberries!
Add some sparkle to your life with these Sugared Cranberries! Not only are they a feast for the eyes, but they’re also a burst of flavor and festivity in every bite. Perfect as a sweet snack or a gorgeous garnish, these little gems are the ultimate holiday treat!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour (or overnight if soaking)
- Yield: Approximately 3 cups 1x
Ingredients
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup water
- For the Sugar Coating: 1 cup granulated sugar
Instructions
Step 1: Prepare the Simple Syrup
Get ready to dazzle by heating water and 1 cup of sugar in a saucepan over medium heat. Stir until the sugar has completely dissolved to make a simple syrup. Do not boil!
Step 2: Cool the Syrup
Take the syrup off the heat and let it cool for a few minutes.
Step 3: Coat the Cranberries
Once slightly cooled, fold in your cranberries, ensuring they’re all well coated. Cover, refrigerate, and let them soak up that sweet magic for at least an hour or overnight if possible.
Step 4: Drain the Cranberries
Drain the cranberries (but keep that yummy syrup for another recipe if you want to get creative later).
Step 5: Add the Sugar Coating
It’s time for sparkle central! Roll those cranberries in a shallow dish filled with the remaining sugar, making sure they’re sparkly and fully coated.
Step 6: Dry the Cranberries
Spread them out on a lined baking sheet and let them dry for at least an hour at room temp. Now, they’re ready for your snacking pleasure or as a stunning garnish.
Notes
Tip 1: Serving Suggestions
Sugared cranberries can be enjoyed as a sweet snack on their own or used as a beautiful garnish for holiday desserts and cocktails.
Tip 2: Creative Uses
Consider using the reserved simple syrup in cocktails, drizzled over pancakes, or in salad dressings for an extra hint of sweetness.
Tip 3: Storage
Store any leftover sugared cranberries in an airtight container at room temperature for up to one week for the best taste and texture.