Baking Basics: How to make sugared cranberries

It’s been a while since I did a baking basic, but here’s a super easy one for your holiday desserts: sugared cranberries.

Sugared Cranberries

Simple in design, these sparkling cranberries are festive and will quickly dress up any recipe.

I’m keeping this short, like . . . “The end”.

 

Oh, and don’t forget to come back tomorrow to see one of a few recipes in which I will be using these beauts (Honestly, I’m so off—beauts? It’s staying, no editing).

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Sugared Cranberries

Yield: Makes 2 cups

Ingredients:

  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 cups fresh cranberries, room temperature
  • 1 1/2 cups granulated sugar (for rolling)

Directions:

  1. Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved.
  2. Place cranberries in pan and submerge. Make sure cranberries are well coated. Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour.  Separate cranberries as much as possible to avoid clumps of simple syrup that will lead to clumps of sugar.
  3. Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1hour.

A few notes:

  • Do not use frozen cranberries. I tried, it doesn't coat evenly since some parts of the cranberry can end up slightly shriveled when brought to room temperature.
  • I used regular granulated sugar for the coating. Superfine sugar is not necesssary, so you can skip buying it or making it by taking regular sugar and putting it through a food processor. As you can see regular sugar works out just fine.
  • Make sure the simple syrup is dried to a sticky touch or you will end up with clumps of sugar rather than an even coating.

Comments

  1. Monica says

    How should these be stored: at room temperature or in the fridge? Also–how long do they last?

    Reply

    • Naomi replied: — December 3rd, 2012 @ 1:22 pm

      Monica- They will last up to one week. I store mine lightly covered in the refrigerator.

      Reply

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