Sugared Cranberries

Sugared Cranberries

Hello everyone! It’s officially the holiday season once again. It’s also my favorite time of the year for baking and cooking. I thought I’d start off with something really easy to make. Sugared cranberries are great for garnishing your desserts or dessert trays or even as a sweet and sour treat all on it’s own.

INGREDIENTS:

  • 3 cups granulated sugar divided (2 cups & 1 cup)
  • 2 cups water
  • 1 (12 ounce) package fresh cranberries

DIRECTIONS:

  1. Combine 2 cups of sugar with the 2 cups water in a small sauce pan. Heat over low heat and stir until sugar dissolves. Do not bring to a boil!
  2. Remove from heat as soon as sugar is dissolved.
  3. In a large bowl, add cranberries. Top with the sugar syrup you just made and refrigerate 8 hours or overnight is best.
  4. After your cranberries have soaked, drain off syrup completely and allow to sit in strainer for at least 15 minutes.
  5. Pour remaining  1 cup of sugar in a gallon Ziploc bag.  Add cranberries and shake until all cranberries have been well coated.
  6. Empty contents of bag onto a wire rack (with pan or foil underneath to catch excess sugar.)
  7. Let cranberries dry for at least an hour.
  8. Store in refrigerator until ready to use as garnish.

Sugared Cranberries Close Up

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5 thoughts on “Sugared Cranberries

  1. Pingback: White Chocolate Cranberry Poke Cupcakes | Joann's Food For Thought

  2. Thank you for posting this recipe! What a great idea and a change of pace from cranberry sauce for Thanksgiving. These are so good and I’m eating them like candy! I’ve never eaten cranberries fresh or raw since they’re too tart. Making them candied cuts the tartness just right. I shared some with a few coworkers who all enjoyed them.

    Liked by 1 person

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