Posted by Sugared cranberries are a simple yet dazzling way to add a touch of sparkle to your festive dishes, from desserts like pumpkin pie to breakfasts like gingerbread waffles. Not only do they serve as a beautiful garnish, but they’re also irresistibly tasty on their own! Made with just three basic ingredients, these sweet and tart gems can also be prepared using rosemary, giving you versatility for your holiday decor.
Ingredients
- 1 cup (100g) fresh cranberries – Fresh cranberries are a must for this recipe. Do not use frozen cranberries, as they may become too soft when thawed, affecting the final texture.
- 3/4 cup (180ml) water – This will be used to create a sugar syrup that will coat the cranberries.
- 1 and 1/4 cups (250g) granulated sugar, divided – This will be used both in the syrup and for coating the cranberries.
Instructions
- Prepare the Cranberries: Place the fresh cranberries into a large, heatproof bowl. Set aside for later.
- Make the Sugar Syrup: In a medium saucepan, combine 3/4 cup (150g) of sugar with 3/4 cup of water. Stir the mixture constantly over medium heat until it reaches a simmer. The goal is to dissolve the sugar completely, which usually takes about 3 to 4 minutes. Once the sugar has dissolved into the water, creating a smooth syrup, remove the pan from heat. Allow the syrup to cool for 5 minutes before moving on to the next step.
- Combine the Cranberries and Syrup: Once the sugar syrup has cooled slightly, pour it over the cranberries in the bowl. Gently stir to coat the cranberries in the syrup, ensuring they are fully submerged. Cover the bowl with a lid or a sheet of plastic wrap, and let the cranberries soak for about 15 minutes. This allows the cranberries to absorb some of the syrup, helping the sugar adhere later.
- Dry the Cranberries: While the cranberries are soaking, line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, carefully transfer the cranberries from the syrup to the prepared baking sheet. Be sure to let any excess syrup drip off before placing the cranberries on the sheet. Spread the cranberries out into an even layer to ensure they dry evenly.Let the cranberries air dry, uncovered, for about 1 hour. Don’t worry if they’re sticky at this point – that’s normal!
- Coat with Sugar: In a large bowl, pour the remaining 1/2 cup (100g) of granulated sugar. Once the cranberries have dried for an hour, gently toss them in the sugar until each cranberry is fully coated. Be thorough, as this step will give the cranberries their signature frosted look.
- Final Drying: After coating the cranberries with sugar, place them back on the lined baking sheet. Let them dry, uncovered, for at least another hour. This step is important, as it ensures the sugar sets and forms a crisp, frosty layer. You can either leave the cranberries at room temperature or place them in the refrigerator during this time.
Storing Sugared Cranberries
Once your sugared cranberries are fully dried, store them lightly covered either at room temperature or in the refrigerator. They will stay fresh for several days. If the cranberries begin to look a little damp or sticky, simply toss them in a bit more sugar to refresh their frosty appearance. Keep in mind that these cranberries should not be frozen; as they thaw, the sugar will dissolve and lose its signature crystallized look.
Variations and Tips
- Rosemary Option: For an extra festive touch, you can use this same method to sugar fresh rosemary sprigs. Simply dip the rosemary into the sugar syrup, allow it to dry slightly, and then coat it with sugar just as you did with the cranberries.
- Flavor Twists: You can infuse the sugar syrup with flavors like cinnamon, vanilla, or even a splash of orange juice to give your sugared cranberries a unique flavor profile.
- Alternative Sugars: If you prefer a more natural option, you can try using organic cane sugar or even superfine sugar to achieve a slightly different texture.
Sugared cranberries are a perfect addition to any holiday spread, adding a pop of color and sweetness that will impress your guests!
Sugared Cranberries
Sugared cranberries are a fast, easy way to add color and sweetness to any holiday dish, whether it’s a dessert, breakfast, or just a snack on their own. This simple recipe uses fresh cranberries, water, and sugar to create frosty, flavorful gems perfect for garnishing your festive treats.
Ingredients
- 1 cup (100g) fresh cranberries
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Instructions
- Prepare the Sugar Syrup:
Combine 3/4 cup water and 3/4 cup sugar in a saucepan over medium heat. Stir until the sugar dissolves, about 3–4 minutes. Remove from heat and let the syrup cool slightly. - Soak the Cranberries:
Pour the cooled syrup over the cranberries in a bowl. Stir to coat, then cover and let sit for 15 minutes. - Dry the Cranberries:
Transfer the cranberries to a baking sheet lined with parchment paper. Spread them in a single layer and let them air dry for 1 hour. - Coat with Sugar:
Toss the cranberries in the remaining 1/2 cup sugar until fully coated. Return to the baking sheet and let dry for another hour.
Storing Tips
Store the sugared cranberries at room temperature or in the fridge for up to several days. If they lose their frosty look, toss them in more sugar.
Nutrition Facts (Per Serving)
- Calories: 110
- Carbohydrates: 28g
- Sugar: 25g
- Fiber: 1g
