Sugared cranberries are an easy way to dress up your holiday offerings. It helps that cranberries are so good for you (particularly for the urinary tract) and easy to present in ways other than the traditional sauce. You can stir together sugared cranberries and keep them in the refrigerator for snacking and for garnishing that beautiful holiday meal!
Sugared Cranberries
Sugared cranberries add a luxe look to holiday food presentations.
Ingredients
Instructions
-
Make a simple syrup: measure 1/2 cup sugar and the 1/2 cup water into a medium saucepan. Bring to a rolling boil then take off of heat.
-
Drop cranberries into syrup and stir to coat. (Do not let them sit in the hot syrup or they will burst; you want them to remain intact.)
-
Using a slotted spoon, remove cranberries and place on a fine mesh grid over a foil- or paper-lined cookie sheet. If you don't have a fine enough grid, place them directly on a cookie sheet lined with nonstick foil or parchment paper.
Be careful to separate each cranberry, as they will want to stick together.
-
Let cranberries dry for about 1 hour.
-
Pour the remaining 1/2 cup sugar into a small cake or pie pan. Add the cooled cranberries. Gently shake the pan to evenly coat each cranberry.
-
Allow the sugared cranberries to cool and set. Using a slotted spoon, remove them and place in an airtight container to store.
Refrigerate. They should keep for up to one week.
