Sugared Cranberries

Tess Geer

By
@dmsgrl

These taste as good as they look, and they're healthy, too! I like them for snacking but I've also served them as an appetizer, a side, on ice cream and on picks in cranberry cocktails. You can buy superfine sugar, but sugar pulsed in a food processor is the same thing.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 c
sugar
2 c
water
2 c
fresh cranberries
1 c
sugar, pulsed in a food processor

Directions Step-By-Step

1
Place 2 cups sugar and water in a saucepan over medium heat. Heat to a simmer, stirring, occasionally. Continue heating until sugar has dissolved and syrup is clear.
2
Let syrup cool until it is warm and stir in the cranberries, stirring to coat. Do not add the cranberries while the syrup is hot or they will pop.
3
Pour cranberries into a bowl, cover and refrigerate overnight or for 12 hours.
4
Using a colander, drain the berries reserving the syrup for your next batch or another use if desired.
5
Gently stir the berries and the fine sugar together in a bowl. It is very important that the sugar be pulsed first in a food processor so that it clings to the berries. Combine until berries are coated.
6
Line a rimmed baking sheet with wax paper and spread the berries out in a single layer. Let sit at room temperature for one hour. The sugar coating will dry and the fine sugar will cling to the berries.
7
After one hour, remove cranberries with a slotted spoon. Reserve sugar for your next batch (you might want to repulse it after it dries). Place in a sealed container. Will keep in the refrigerator for two weeks.

About this Recipe

Course/Dish: Fruit Sides, Other Snacks
Main Ingredient: Fruit
Regional Style: American