I LOVED these sugared cranberries. The tart in the cranberry and the sweet of the sugar were perfect! I also loved the little “POP” as I bit into them!
This was honestly the first time I’ve ever eaten whole cranberries. I’ve always enjoyed them in a mash of some sort or most likely, in jelly form… sliced… with the can rings showing.
Version One – Give them a bath in sugar-water, drain, dry, coat, dry.
Version Two – Soak overnight in sugar-water, drain, dry, coat, dry.
I went with version two. These are very easy and really take no time to make.
I made these the same night as the fondant. They both had to rest overnight and neither one was gonna go bad quickly. You can search online for version one if you don’t want to wait overnight.
I love the possibilities of these little sugar-coated cranberries. What would you put them on?
A touch of sweet sugar on this tart Cranberries are a yummy treat!
- 2 cups Water
- 2 cups Sugar
- 2 cups Fresh Cranberries
- Sugar for coating
- Combine sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
- Bring to a simmer and remove from heat. (Do not boil or the cranberries may pop when added.)
- Place the cranberries in a large glass bowl and pour mixture over the berries. They do float, so try to submerge as many as possible.
- Cover and refrigerate overnight.
- Drain cranberries in a colander over a bowl.
- Place sugar in a shallow dish or paper plate. Add a few of the cranberries at a time, rolling them to coat with sugar. Spread sugared cranberries in a single layer on a drying rack or baking sheet. Leave them to dry at room temperature 1 hour or until dry.
- Store in an airtight container in a cool place for up to a week.