Sweet Delights: A Guide to Making Homemade Sugared Cranberries
Sugared/Candied Cranberries
Discover the magic of homemade sugared cranberries! Dive into this easy-to-follow recipe, its creative uses, and the art of transforming fresh cranberries into sweet, sparkling sensations. Elevate your holiday treats with the vibrant red allure and irresistible crunch of surged cranberries.
Cranberries, with their vibrant red hue and tart flavor, are a staple during the holiday season. While they are commonly used in sauces and drinks, sugared cranberries add a delightful touch of sweetness and a festive sparkle to your culinary creations. Making sugared cranberries at home is surprisingly simple, and the result is a dazzling and delicious treat that can be enjoyed on its own or used as a stunning garnish for desserts and cocktails. And you only need 3 ingredients!
Ingredients for Sugared Cranberries
- Fresh cranberries
- Granulated sugar
- Water
How to make Sugared Cranberries
Prepare the Cranberries:
- Rinse the fresh cranberries thoroughly under cold water.
Make Simple Syrup:
- Combine 1/2 cup of granulated sugar in a saucepan with 1 cup of water. Stir the mixture over medium heat until the sugar dissolves completely, creating a simple syrup.
Coat the Cranberries:
- Add the cranberries to the simple syrup, ensuring they are well coated. Allow them to soak for about 10 minutes. This step helps the sugar stick to the cranberries.
Drain and Dry:
- Use a slotted spoon to remove the cranberries from the simple syrup, allowing any excess syrup to drain. Place the cranberries on a cookie sheet to dry for about 45 minutes. The surface of the cranberries should be slightly tacky.
Coat in Sugar:
- Roll the cranberries in 3/4 cup of granulated sugar until they are evenly coated. You can do this by placing the sugar in a shallow bowl and gently rolling the cranberries in it. The sugar will adhere to the tacky surface, creating a crystallized coating.
Dry Again:
- Transfer the sugar-coated cranberries to the wire rack and let them dry completely. This step ensures a crunchy and sweet exterior.
Store or Serve:
- Once the sugared cranberries are dry, you can store them in an airtight container in the refrigerator for up to a week. Alternatively, use them immediately to garnish desserts, cakes, or beverages.
You can use the same process with rosemary that you can use for cocktails and any decorations. They are beaeutiful and look like frosted pine needles.
Creative Uses id Sugared Cranberries.
Sugared cranberries aren’t just for snacking. They are a festive garnish for desserts like cheesecakes, pies, or cupcakes. They also make a stunning addition to cocktails and mocktails, adding both flavor and visual appeal.
Tips
- Always use fresh cranberries because the syrup doesn’t coat frozen cranberries evenly.
- Save the simple syrup after you’ve removed the cranberries, and use it for cocktails or mocktails.
- Store them lightly covered at room temperature or in the refrigerator for a few days. If they look a little wet, toss them in more sugar.
Did you Make this Recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
MORE HOLIDAY RECIPES:
Sweet Delight: Guide to Making Homemade Sugared Cranberries
Ingredients
- 2 cups cranberries fresh
- 1 cup water
- 1 1/4 cup sugar divided
Instructions
- Prepare the Cranberries:Rinse the fresh cranberries thoroughly under cold water.
- Make Simple Syrup:Combine 1/2 cup of granulated sugar in a saucepan with 1 cup of water. Stir the mixture over medium heat until the sugar dissolves completely, creating a simple syrup.
- Coat the Cranberries:Add the cranberries to the simple syrup, ensuring they are well coated. Allow them to soak for about 10 minutes. This step helps the sugar stick to the cranberries.
- Drain and Dry:Use a slotted spoon to remove the cranberries from the simple syrup, allowing any excess syrup to drain. Place the cranberries on a cookie sheet to dry for about 45 minutes. The surface of the cranberries should be slightly tacky.
- Coat in Sugar:Roll the cranberries in 3/4 cup of granulated sugar until they are evenly coated. You can do this by placing the sugar in a shallow bowl and gently rolling the cranberries in it. The sugar will adhere to the tacky surface, creating a crystallized coating.
- Dry Again:Transfer the sugar-coated cranberries to the wire rack and let them dry completely. This step ensures a crunchy and sweet exterior.
- Store or Serve:Once the sugared cranberries are dry, you can store them in an airtight container in the refrigerator for up to a week. Alternatively, use them immediately to garnish desserts, cakes, or beverages.
