For my third week of DIY holiday gifts, I’m making Sugared Cranberries. This recipe for Sugared Cranberries dates back to the early 1700s but has been updated with superfine sugar. Which, basically, is sugar that has been thrown in the food processor for a minute. For extra flavor, you could add a few Tablespoons of orange juice or pomegranate juice to the simple syrup.

These treats will keep in a glass jar or a cookie tin for up to two weeks. They make a great appetizer or after dinner dessert. They’re both sweet and tart and, as a bonus, are pretty to look at. When I give these as a gift, I prefer to store them in glass jars so the colors shine through. But they can also be stored in a cookie tin lined with wax paper. They are easy to make but take time so I always need to plan ahead. I just love how pretty they are!



Sugared Cranberries

Course Appetizer
Servings 10
Calories 23 kcal

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 2 cups fresh cranberries sorted and washed
  • 3/4 cup superfine sugar

Instructions

  1. In a large saucepan over medium heat, combine the water and sugar ands til until the sugar dissolves. Bring to simmer for 1 minute and then remove the pot from the heat. (DO NOT BOIL THE WATER)

  2. Stir the cranberries into the water. Then pour the water and berries into a bowl. Cover and refrigerate the berries for 24 hours.

  3. Drain the cranberries in a colander over a bowl (to collect the water if you want to make more sugared cranberries). Place the superfine sugar in a shallow bowl or plate and roll the damp cranberries in the sugar until they are all coated. Spread the sugared cranberries on a baking sheet lined with parchment paper and allow to dry for 6 hours.

  4. Serve or store in an airtight container in the refrigerator for up to 4 days.


Similar Posts