Sugared Cranberries

Sugared cranberries are an easy but beautiful garnish for your favorite Holiday recipes. They're also a tasty snack all on their own. Use this same method with rosemary twigs to make them look like frosted pine branches. This sparkly addition will make your Holiday desserts extra special.

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Prep Time: 2 20

Cook Time: 5

Total Time: 2 25

Servings: servings (up to 3 and 1/2 cups)

Ingredients

US Customary - Metric

1 cup fresh cranberries
½ cup water
1 cup granulated sugar divided

Instructions

In a small saucepan over medium heat, whisk together the water and 1/2 cup (100g) sugar. Bring to a low simmer and stir constantly as the sugar dissolves. Remove the pan from the heat and let cool for 5 minutes.
Toss the cranberries in the simple syrup. Remove with a slotted spoon and spread over a baking sheet lined with parchment paper. Allow to dry uncovered for one hour. The cranberries will remain sticky.
Pour the remaining 1/2 cup (100g) sugar into a small bowl. Working in batches, toss the cranberries in the sugar, coating them entirely. Place them on a wire cooling rack to dry for one hour. For easier clean up, place a piece of parchment underneath the cooling rack to catch any excess sugar.
Store lightly covered for about 3-4 days. If they start to get wet or sticky, toss them in more sugar to refresh them.

Notes

Use the same method with rosemary twigs. They look so beautiful - like frosted pine twigs!
Do not use frozen cranberries - they will be too soft to coat when thawed.
Do not freeze sugared cranberries - they will get wet and sticky as they thaw.
Check blog post for suggested recipes to garnish with sugared cranberries and rosemary.
You will have leftover simple syrup and sugar. You can make up to 3 and 1/2 cups cranberries with this recipe.

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