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Sugared Cranberries

Summary

Yield
Servings
Sourceadapted slighty from the recipe by Naomi at http://www.bakersroyale.com/basic-baking-series/sugared-cranberries/
Prep time6 hours
Region

Description


Sugared CranberriesThese are pretty, festive, easy to make, and inexpensive!

They have a great flavor, with enough sweetness to balance the cranberry tartness.

These look good on a cookie plate.

The procedure is simple, but it takes some patience: you coat the berries in syrup and let it dry, then you roll them in granulated sugar and dry again.  

Ingredients

1⁄2cWater
2cSugar (1 for syrup, 1 for rolling)
2ccranberries (fresh)

Instructions

  1. Boil together the water and .5 cup of the sugar to make a simple syrup.
  2. Remove the syrup from the heat, then add the cranberries and stir them around to coat evenly. Let them sit in the syrup for a few hours or overnight.
  3. Drain the berries and spread them out as evenly as you can on wax paper. It's best if they don't touch.
  4. Let the berries dry for an hour or two. The next step works better if the syrup coating is tacky.
  5. In small batches, toss the sticky berries in the remaining granulated sugar, then set on a plate or tray to dry.
  6. When dry, store in a dry place in a tin or in plastic.

Notes

I checked out a lot of recipes before posting this one. Naomi has a great blog, and her recipe showed the most thought for how to do this well. Her blog is linked above. She is also on Facebook at https://www.facebook.com/bakersroyalefp and her gorgeous photos are at Pinterest: http://pinterest.com/bakersroyale/
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  • By John at 12/03/2012 - 19:38
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