Cranberries are one of the joys of the season. They are beautiful little balls of tart goodness that provide excellent health benefits and an amazing array of phytonutrients. Many of these phytonutrients offer antioxidant and anti-inflammatory benefits. Cranberries are a very good source of vitamin C and dietary fiber as well. Pretty hard to top that! They freeze amazingly well and you can use them in a variety of recipes from savory to sweet.
This little recipe deals with the sweet. But once you make these Sugared Cranberries, you will find them incredibly addictive. I served these at a recent party and my guests could not get enough of these. You’ll want to make them (the sugaring part) the day you are going to serve them as they don’t store well.
Cranberries – Fresh or Frozen
That’s it! Only two ingredients. How easy is that?
Here we go.
1/2 cup water in a saucepan
Add 2/3 cup sugar
Bring to a boil over medium heat. You just want all the sugar to melt. Some recipes call for equal amounts of sugar and water. I found that a slightly higher amount of sugar helps to make the cranberries tacky and allows the sugar to stick better.
After the water and sugar boil, pour it into a larger bowl and put it into the refrigerator to cool.
Once it’s cool, add up to 2 cups of cranberries. Stir, and then cover. Let it refrigerate at least 6 hours or overnight.
Put a rack over a cookie sheet (to catch the drips) take the cranberries out of the sugar-water and put them on the rack to dry. After about 2 hours, the cranberries will become tacky.
Sugaring: in a bowl, place about 1/2 cup of sugar. Take the cranberries, a few at a time and roll them in the sugar and then put them back on the rack to dry. Replace the sugar when necessary. Let them dry about an hour and then enjoy.
* I also tried these with two different type of sugar – a berry sugar followed by a sanding sugar. The results are very glittery! You can just use granulated as well, as pictured, and they turn out gorgeous.