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.
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).
Yield: Makes 2 cups
- 1/3 cup granulated sugar
- 1/3 cup water
- 2 cups fresh cranberries, room temperature
- 1 1/2 cups granulated sugar (for rolling)
- Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved.
- 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.
- 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.