Sugared Cranberries

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Make these sugared cranberries for a sweet-tart, beautiful and festive addition to any dish.

Prep Time10

Cook Time5

Cooling Time1 30

Total Time1 45

Course: Appetizer, Condiments, Dessert, Drinks

Cuisine: American

Servings:

Calories: 204

Author: Candace

Add a baking rack to a baking tray, or line a baking tray with parchment paper.
To a small saucepan over medium heat, add ½ cup sugar and water. Stir and heat until the sugar is completely dissolved. Remove from heat and let the simple syrup cool for 5 minutes.
Add fresh cranberries to the simple syrup and stir to coat. Soak in the syrup for about 10 minutes, stirring occasionally if they are not submerged.
With a slotted spoon, remove cranberries from the syrup. Allow excess syrup to drip off and place coated cranberries on the wire rack or parchment paper.
Spread cranberries out into a single layer (to avoid sticking together). Dry for 1 hour. Cranberries should be tacky to the touch. If they are not, dry for another 15 minutes.
To a small bowl, add remaining ½ cup sugar. Gently roll each cranberry in sugar until evenly coated.
Place sugared cranberries on a clean baking tray or plate. Allow to dry completely for about 30 minutes. The sugar will harden and be crunchy.
Use for garnish or a snack.

Store in an airtight container for up to 2 days. If needed, refresh by rolling in additional sugar and allowing to dry for 30 minutes.