Description
Sugared Cranberries have a sugary crust on the outside, but pop open to reveal their tart insides when you bite them. They’re easier to make than you think, and they’re the perfect accent for all your holiday baking, appetizers, and cocktails.
Ingredients
Scale
- 1/2 cup white sugar
- 1/2 cup water
- 4 cups fresh cranberries, rinsed, picked over for stems, and drained
- another 3/4 cup white sugar for rolling
Instructions
Quick Method (berries will be more tart)
- Simmer (don’t boil) water and sugar in a shallow sauce pan over medium heat until sugar has dissolved into a simple syrup. Remove pan from heat.
- Add 2 cups of the fresh cranberries and roll around until well coated.
- Remove cranberries with a slotted spoon to a wire rack or parchment paper and separate them so clumps don’t form.
- Repeat the syrup coating on the second 2 cups of cranberries. (Working in batches allows you to coat them more simply.)
- Allow coated cranberries to dry for 1 hour, or until the syrup coating is slightly tacky, but not wet.
- Pour 3/4 cup sugar into a bowl and roll the cranberries in the sugar to coat, working a few at a time.
Overnight Method (for sweeter berries)
- Simmer (don’t boil) water and sugar in a shallow sauce pan over medium heat until sugar has dissolved into a simple syrup. Remove from heat.
- Pour the syrup over the cranberries in a bowl, cover, and chill in the fridge overnight. (This will let the syrup soak in really well.)
- The next day, drain the berries on a wire rack or parchment paper for about an hour then roll in the remaining sugar as above in the quick method.
Notes
- Store loosely covered in the fridge for up to 1 week. (or until you eat them all…)
- For drunken berries, swap vodka, rum, bourbon, or wine in for the water in the syrup and follow the overnight method – great for a cocktail garnish!
- Gluten-free: These are gluten-free!
- Vegan/Vegetarian: These are vegan!