By Lawsome on November 15, 2007
Photo by GaylaJ
Photo by GaylaJ
"I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time."
Serving Size: 1 (114 g)
Servings Per Recipe: 12
"Yummy! To coat them I used about half cane sugar and half powdered sugar. I put them in the sugar in small batches and tossed them with forks and used a strainer spatula to shake off the extra sugar. They looked amazing and not clumpy! Plus, I kept my hands clean. I also soaked them for about 12 hours, just out of personal timing."
"How neat! These were wonderful! The syrup creates a nice crunch once it dries, and it pops in your mouth. I discovered that it was easier for me to drop the cranberries into the superfine sugar (I used powdered), toss to coat, then put them in a small strainer and shake all the excess sugar out. Then I could just dump them onto the baking sheet & they would still be pretty & round & not "clumpy". By the way, that picture by GaylaJ is GORGEOUS. Thank you for sharing this lovely recipe."
"These were a lovely and elegant addition to a new years eve party. I was looking for something that people would really notice - something out of the ordinary. These fit the bill. They are festive and yummy, although I thought that the texture was a little soft and they were a little messy to eat. They do not keep very well, so I was very glad that I made them the day of the party (a little challenging with a 10 hr prep time). Still, I would make them again. They are so unusual and look beautiful. These would make a fantastic garnish if you were really trying to impress. Thank you for posting the recipe."
"Mine aren't nearly as pretty as GaylaJ's but they do taste great! I had two cups of berries so reduced the recipe accordingly. Mine got a bit clumpy so next time will follow another reviewer's method of using forks and a strainer in small batches to shake off excess sugar. Thanks for posting this Lawsome!"
"I made these to give away this Christmas - they were pretty god, but I found not a lot of the flavour of the syrup was absorbed by my cranberries - and I let them soak in the fridge for 24 hours! They sure do look pretty and I've put them in little Xmas celophane baggies..."
"These were so good! They were eye catching I served them in a crystal bowl with some on picks sticking out. The syrup I saved and added to Orange juice, what a hit."
"These were great and very easy to make. I used granulated cane sugar for the both the boiling part and for the rolling in sugar. They had a nice frosted look to them."
"These were fantastic and everyone was surprised at how very good they were! I tossed the cranberries with the superfine sugar in small batches, as I was afraid if I did it all at once the sugar may get too wet and clump. I didn't measure the sugar, just added more to the bowl each time I added more cranberries. After seeing your photo as well as the ones posted to a similar recipe on this site, though, I determined I used way more sugar than the recipe called for. My cranberries were completely covered in a layer of sugar, which after allowing them to dry for several hours, ended up as a wonderful crispy shell enveloping the cranberries. We loved how they came out, so I will make them the same way next time--and there will be a next time! :) Thanks so much for posting the recipe!"