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.
Averie @ Averie Cooks says
I love cranberries and yours make me want to pop a handful or two – or many! 🙂
Abby @ The Frosted Vegan says
What a lovely, simple way to add a little something to baking recipes!
I’ve been wondering how to make these for an upcoming dessert! Thanks 🙂
Cassie | Bake Your Day says
These are gorgeous, the perfect holiday treat.
I love making sugared cranberries every year…but how come mine never look as gorgeous as yours?? 😉
Beautiful! I’ve been meaning to make try making sugared cranberries—this is just the push I needed. 🙂
These look great! Thanks for sharing 🙂
I can’t wait to see what you put these beauties in!
They are so pretty, they kind of look frozen or snowy.
Bernadette @ Now Stir It Up says
I love surgered cranberries. I like to give them as part of my christmas cookies.
This is lovely! Perfect for tea time snacks.
How should these be stored: at room temperature or in the fridge? Also–how long do they last?
Monica- They will last up to one week. I store mine lightly covered in the refrigerator.
i love making these! they’re gorgeous for gifts – last year, i steeped from fresh ginger in my simple syrup. awesome addition! http://www.branappetit.com/2012/01/04/sugared-cranberries/
I just made these. Super cheap, they look beautiful and taste yummy! My 2yo daughter loves them too!
Thank u! 🙂
How should the cranberries be stored
Lindsey | Lou Lou Biscuit says
Just made these, and they turned out perfect! Thanks for the great tutorial. I also used the same method on some rosemary stems and they look like snowy pine branches! 🙂