Sugared cranberries are a delightful and visually stunning addition to any festive occasion. Their sweet and tangy flavor, coupled with their sparkling appearance, makes them perfect as a garnish, snack, or topping for desserts and beverages.

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Ingredients and Preparation Essentials

The star of this recipe is fresh cranberries, known for their tart and vibrant flavor. Granulated sugar plays a dual role: first, as the base for a sweet syrup that enhances the cranberries, and second, as a coating that adds a delicate crunch. Water serves as the medium to dissolve the sugar evenly, ensuring each cranberry is perfectly glazed.

Opt for plump and firm cranberries with a deep, rich color to guarantee freshness and juiciness. For the sugar, fine granulated sugar works best for an even coating, creating a consistent and shimmering finish.

Step-by-Step Instructions for Perfect Sugared Cranberries

Preparing the Cranberries
Start by rinsing the cranberries under cool running water, discarding any that are bruised or damaged. For optimal results, pat the cranberries dry with a clean kitchen towel before proceeding.

Creating the Sugar Syrup
To prepare the syrup, heat water and sugar over medium heat, whisking until the sugar fully dissolves. Avoid letting the mixture caramelize; the goal is to create a clear, sweet syrup. Once done, let it cool slightly to prevent overcooking the cranberries when added.

Soaking and Coating the Cranberries
Pour the warm syrup over the cranberries, ensuring they are evenly submerged. Allow them to soak for about 15 minutes to absorb the sweetness without losing their natural tartness. Use a slotted spoon to lift the cranberries from the syrup and transfer them onto a lined baking sheet. After drying, roll them gently in a bowl of sugar, ensuring they are fully coated.

Drying and Storing
Spread the sugared cranberries in a single layer on a clean parchment-lined baking sheet. Allow them to air dry at room temperature or in the refrigerator for at least an hour. This step ensures a crisp, sugary coating. Store them lightly covered to maintain their texture.

Recipe Tips

Avoid Overheating:
Allow the sugar syrup to cool slightly before adding the cranberries to prevent bursting.

Even Sugar Coating:
Toss the cranberries gently in sugar to avoid damaging their delicate skin.

Proper Storage:
Keep the sugared cranberries lightly covered at room temperature or in the refrigerator to prevent moisture buildup.

What to Serve With This Recipe

Classic Pairings
Sugared cranberries make an elegant garnish for holiday-themed cocktails or mocktails, adding a touch of sparkle to your drink. Pair them with cheese platters, as their sweet-tart flavor complements creamy brie and tangy goat cheese perfectly.

Creative Ideas
Add these cranberries as a topping for cakes, cupcakes, or tarts to enhance both flavor and presentation. For breakfast, sprinkle them over pancakes, waffles, or yogurt parfaits for a sweet and festive twist.

Frequently Asked Questions

Can I Use Frozen Cranberries?
Frozen cranberries are not ideal, as their texture softens too much during thawing, making them unsuitable for this recipe.

What Should I Do If My Cranberries Are Too Sticky?
Toss them in additional sugar to restore their crisp coating and prevent them from clumping together.

How Long Can Sugared Cranberries Be Stored?
They can be kept for up to a week in a lightly covered container at room temperature or in the refrigerator.

Can I Use Alternative Sweeteners?
While granulated sugar is the best choice, powdered sugar can be used for a lighter, frosted effect.

Sugared cranberries are a simple yet elegant way to enhance your holiday dishes. Whether used as a garnish, topping, or snack, they bring a festive sparkle and delightful flavor to every bite. Try this recipe to add a touch of seasonal magic to your celebrations.

Ingredients

1 cup (100g) fresh cranberries (avoid using frozen)
1 and 1/4 cups (250g) granulated sugar, divided
3/4 cup (180ml) water

Instructions

Place the fresh cranberries in a large, heat-resistant bowl and set them aside.

In a medium-sized saucepan, combine the water and 3/4 cup (150g) of sugar. Heat the mixture over medium heat, whisking continuously until the sugar is completely dissolved, creating a smooth syrup. Allow the syrup to simmer gently, then remove it from the heat and let it cool for 5 minutes.

Pour the slightly cooled sugar syrup over the cranberries, stirring to coat them evenly. Cover the bowl and allow the cranberries to soak for 15 minutes to absorb the syrup.

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Using a slotted spoon, carefully lift the cranberries out of the syrup and transfer them to the lined baking sheet. Spread the cranberries out in a single layer and let them dry uncovered for about 1 hour. At this stage, the cranberries will have a sticky surface.

Place the remaining 1/2 cup (100g) of sugar into a large bowl. Gently toss the sticky cranberries in the sugar until they are fully coated. Once coated, transfer the sugared cranberries back onto a clean parchment-lined baking sheet. Allow them to dry uncovered for at least 1 hour, either at room temperature or in the refrigerator, to set their sugary coating.

Store the sugared cranberries lightly covered at room temperature or in the refrigerator for several days. If they begin to appear moist, simply toss them in a little extra sugar. Avoid freezing, as thawing causes the sugar to dissolve into the cranberry juice.