Sugared Cranberries
A fabulously festive garnish for all your holiday treats!
Servings: 1 Cup
Calories: 498kcal
Ingredients
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup fresh cranberries
- ⅓ cup granulated, or coarse decorative sugar for coating plus extra if needed
Instructions
- Combine ¼ cup of granulated sugar and ¼ cup water in a small saucepan. Heat on medium until the sugar is dissolved and the mixture just starts to boil. Remove from the heat and add 1 cup fresh cranberries and stir gently to coat.
- Allow the cranberries to rest in the syrup for 5 minutes, stirring occasionally, then drain using a small colander or remove with a slotted spoon. (You can reserve the cranberry simple syrup to add to hot tea or cocktails)
- Place the sticky cranberries on a cooling rack taking care to separate them. Allow them to dry for 5-10 minutes, then toss one or two at a time in a small bowl filled with 2-3 tablespoons coarse or granulated sugar. Return the coated cranberries to a clean rack to dry. Dry at room temperature for at least 1 hour, then refrigerate until ready to use.
Notes
Use Sugared Cranberries on cupcakes, cakes, on a festive wreath pavlova, pies or to garnish holiday cocktails
Helpful hints:
- Use firm, fresh cranberries for this recipe.
- Take care not to over-handle the sticky dipped cranberries. The coating will become less sticky making it harder for the sugar to adhere to the cranberries.
- Lightly lift the cranberries (with the tips of your fingers) into the sugar then scoop the sugar over the top to cover the cranberries. Roll them around and press the sugar to the cranberry to completely cover.
Nutrition
Calories: 498kcal | Carbohydrates: 129g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 87mg | Fiber: 5g | Sugar: 120g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg