Sugared Cranberries Recipe

Introduction

Sugared cranberries are a festive and colorful treat perfect for holiday gatherings or cocktail garnishes. These tart berries coated in a sparkling sugar crust offer a delightful balance of sweet and tangy flavors. Plus, they’re easy to make with just a few simple ingredients.

Ingredients

• 1 cup water
• 1 1/2 cups granulated sugar
• 16 ounces fresh cranberries
• 1/2 cup granulated sugar for coating
• Optional: A few sprigs of rosemary

Instructions

1. Step 1: Add water and 1 1/2 cups sugar to a saucepan and heat gently, stirring until the sugar dissolves. Remove from heat and let the syrup cool for 5 minutes.
2. Step 2: Place the fresh cranberries in a large bowl, pour the cooled simple syrup over them, and stir to coat. Let the cranberries sit in the syrup for a few minutes.
3. Step 3: Line a sheet pan with a wire cooling rack. Using a slotted spoon, transfer the cranberries to the rack, spacing them apart so they don’t touch. Let them dry at room temperature for at least one hour until very sticky.
4. Step 4: If sugared rosemary is desired, follow the same soaking and drying process with the rosemary sprigs.
5. Step 5: Reserve the simple syrup for use in cocktails or other drinks.
6. Step 6: Pour 1/2 cup sugar into a wide bowl. Working in small batches, roll the sticky cranberries in the sugar until evenly coated. Repeat with rosemary if using.
7. Step 7: Let the sugared cranberries dry at room temperature for another hour to set the sugar coating.

Tips & Variations

• Use fresh, firm cranberries for the best texture and appearance.
• Try coating other herbs or edible flowers using the same method for unique garnishes.
• Sugared cranberries can add a festive touch to desserts like cakes and cheesecakes.
• Store any extra simple syrup in the refrigerator for up to two weeks.

Storage

Store sugared cranberries in an airtight container at room temperature for up to three days. For longer storage, keep them refrigerated but expect the sugar coating to soften over time. Reheat gently or roll in fresh sugar to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

It’s best to use fresh cranberries since frozen ones may release too much moisture and not hold the sugar coating as well.

How can I use the leftover simple syrup?

The syrup is excellent for sweetening cocktails, sparkling water, or even drizzling over pancakes and desserts for added flavor.

Sugared Cranberries Recipe

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Sugared Cranberries are a festive and visually stunning treat perfect for holiday decorations or garnishes. Fresh cranberries are coated in a simple syrup, dried until sticky, then rolled in granulated sugar for a sparkling, sweet-tart bite. Optionally, sugared rosemary sprigs add a fragrant touch. This recipe is simple, quick, and adds a delightful burst of color and flavor to cocktails, desserts, or cheese platters.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: Approximately 2 cups of sugared cranberries 1x
• Category: Dessert Garnish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Syrup

• 1 cup water
• 1 1/2 cups granulated sugar

Main Ingredient

• 16 ounces fresh cranberries

Coating

• 1/2 cup granulated sugar for coating

Optional

• A few sprigs of rosemary

Instructions

1. Make simple syrup: In a saucepan, combine 1 cup water and 1 1/2 cups granulated sugar. Heat over medium heat, stirring occasionally until the sugar fully dissolves. Remove the saucepan from heat and allow the syrup to cool for 5 minutes.
2. Coat cranberries in syrup: Place the fresh cranberries into a large bowl. Pour the cooled simple syrup over the cranberries and stir gently to coat every berry evenly. Let them rest in the syrup for a few minutes to absorb sweetness.
3. Dry cranberries on rack: Prepare a sheet pan by lining it with a wire cooling rack. Using a slotted spoon, transfer the syrup-coated cranberries onto the rack, spreading them so they don’t touch. Leave them at room temperature for at least one hour until they become sticky to the touch.
4. Optional sugared rosemary: If using rosemary sprigs, repeat the syrup coating and drying process with them for an aromatic sugared garnish.
5. Save leftover syrup: Reserve the remaining simple syrup for use in cocktails or other recipes if desired.
6. Coat cranberries with sugar: Pour 1/2 cup granulated sugar into a wide bowl. Working in batches, toss the sticky cranberries in the sugar until they are completely covered. Do the same with rosemary sprigs if prepared.
7. Final drying: Place the sugared cranberries back on the rack or a parchment-lined sheet and let them dry for an additional hour at room temperature until sugar is set.

Notes

• Use fresh, firm cranberries for best results as soft berries will not coat well.
• Ensure cranberries are completely dry and sticky before sugar coating for the sugar to adhere properly.
• The simple syrup can be flavored with citrus zest or spices if desired.
• Sugared cranberries make beautiful garnishes for cocktails, cakes, or cheese boards.
• Store sugared cranberries in an airtight container at room temperature for up to 3 days; avoid refrigeration as it may cause them to become soggy.

Keywords: sugared cranberries, holiday garnish, cranberry recipe, coated cranberries, festive treats