You only need three ingredients to make my sugared cranberries. These are so pretty and perfect for decorating winter desserts or enjoying on their own! Recipe includes a how-to video!
3 ½cups(340g)fresh cranberries12 oz bag, rinsed and patted dry (pick over the berries and discard any wrinkled/bad ones)
For rolling
1 ½cups(300g)granulated sugar
Instructions
In a medium saucepan over medium-low heat, stir together water and ½ cup (100g) sugar until sugar is completely dissolved (this will take several minutes.
½ cup water, ½ cup granulated sugar
Add cranberries and stir until all berries have been coated all over with the simple syrup mixture.
3 ½ cups fresh cranberries
Use a slotted spoon to carefully remove cranberries from the syrup and lay on a wire cooling rack (tip: place wax paper underneath to catch any sticky drips). Try to space them so they’re not touching, as they’ll stick together. Allow to dry for 1 hour before proceeding.
Place remaining granulated sugar in a bowl and, working in batches, toss cranberries in the sugar until well-coated all over. Using a slotted spoon, remove cranberries from bowl and return to wire rack or a parchment paper lined cookie sheet and for best results allow to dry for another hour before using.
1 ½ cups granulated sugar
Video
Notes
Storing
Store in an airtight container in a cool, dark place. As to how long they will keep, your exact mileage may vary, and over time the sugar will begin to melt (you can usually toss them in sugar again to fix this). Mine typically last up to 3 days before weeping. I don’t recommend refrigerating as they start to weep much faster, nor do I recommend freezing.