Sugared Cranberries
By
Tess Geer
@dmsgrl
1
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.
Ingredients
-
2 csugar
-
2 cwater
-
2 cfresh cranberries
-
1 csugar, pulsed in a food processor
How to Make Sugared Cranberries
- 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.
- 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.
- Pour cranberries into a bowl, cover and refrigerate overnight or for 12 hours.
- Using a colander, drain the berries reserving the syrup for your next batch or another use if desired.
- 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.
- 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.
- 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.
