Description
Sugared cranberries are a simple, festive treat featuring fresh cranberries coated in a light sugar syrup and then rolled in granulated sugar to create a delicate, sweet crunch. Perfect for holiday decorating or snacking, this recipe combines tart cranberries with a sugary coating for a delightful balance of flavors.
Ingredients
Scale
For the Sugar Syrup
- ½ cup water
- ½ cup granulated sugar
For the Cranberries
- 12 ounces fresh cranberries
- 1½ cups granulated sugar (for coating)
Instructions
- Prepare the Sugar Syrup: Combine ½ cup water and ½ cup granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves, approximately 2 to 3 minutes. Ensure the mixture does not boil; it should just reach a light simmer.
- Soak the Cranberries: Reduce the heat to low and add the fresh cranberries to the syrup, coating them thoroughly. Let the cranberries sit in the syrup for 2 to 3 minutes. If necessary, do this step in batches to ensure even coating.
- Dry the Cranberries: Using a slotted spoon, transfer the cranberries to a wire rack, spreading them out so they do not stick together. Allow them to dry for about 30 minutes, during which the sugar syrup dries and forms a sticky coating.
- Coat with Remaining Sugar: Toss the dried cranberries in the remaining 1½ cups of granulated sugar until they are evenly coated, creating a sparkling sugared appearance and a crisp texture.
- Serve or Store: Use the sugared cranberries to decorate holiday desserts, salads, or cocktails, or enjoy them as a sweet, tart snack. Store in an airtight container at room temperature for up to two days for best texture.
Notes
- Make sure to use fresh, firm cranberries for best results as older cranberries may not hold the syrup coating well.
- Do not boil the sugar syrup to prevent crystallization and maintain a smooth coating.
- The drying step is essential to allow the sugar coating to adhere properly, so allow the full 30 minutes for best results.
- Sugared cranberries can be stored at room temperature for up to two days; longer storage can cause them to become sticky or lose their crunch.
