Sugared Cranberries
Equipment
- baking sheet
- Wire rack
- saucepan
- whisk
- slotted spoon
- plate
Ingredients
- ½ cup water
- ½ cup white granulated sugar PLUS 1 ½ cups for tossing
- 12 oz cranberries FRESH
Instructions
- To start, make a simple syrup (or sugar syrup) by whisking together ½ cup of cold water with ½ cup of sugar in a small saucepan over medium-low heat until sugar dissolves, about 3-5 minutes. TIP: Do not let the mixture come to a boil!
- Then, remove the pan from the heat and gently stir in the fresh cranberries until well coated with the syrup. Cover and let them steep for 5-10 minutes.
- Using a large slotted spoon, transfer the cranberries to a wire rack placed on top of a large rimmed baking sheet (or onto a large sheet of parchment paper). Make sure to place the cranberries on the rack spaced out, in a single layer.
- Let them dry at room temp for about 1 hour. They will be sticky and dry!
- Toss them in the remaining 1 ½ cups of sugar for even coating. Allow them to dry again!
Recipe Notes
- Sugared Cranberries and Rosemary: Simply place a sprig of fresh rosemary as soon as the simple syrup is ready and let it steep with the cranberries.
- With Vanilla: Place a scraped vanilla bean in with the simple syrup and allow it to steep with the cranberries.
- With Orange: Add orange peel to the simple syrup with a squeeze of fresh orange juice and steep the cranberries with the peel.
- Bourbon sugared cranberries: Add bourbon to the syrup mixture of sugar and water before cooking it.
Nutrition
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