Sugared Cranberries

Submitted by Tearanii

"Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute"

 

• Ready In: 9hrs
• Ingredients: 4
• Yields: 1/3 cup
• Serves: 9

ingredients

• 2 cups granulated sugar
• 2 cups water
• 2 cups fresh cranberries
• 3⁄4 cup superfine sugar

directions

1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
2. Bring to a simmer; remove from heat.
3. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl.
4. Cover and refrigerate 8 hours or overnight.
5. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
6. Place superfine sugar in a shallow dish.
7. Add the cranberries, rolling to coat with sugar.
8. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
9. Note: The steeping liquid clings to the berries and helps the sugar adhere.
10. Store in an airtight container in a cool place for up to a week.

Reviews

[Chef Schellies]

Mmmmmm, these were tasty. They were nice and tart with a sweet outside. I made them exactly as directed. It made a lot of the syrup, but it worked out well because I made a second batch and only had to add more cranberries to the syrup that I already had. I didn't have superfine sugar, so I put the sugar in the blender for a minute or so. It worked fine. Thanks for the recipe.

 

[weefaith]

These are WONDERFUL & beautiful! I have a hard time keeping out of them as I am making them. They are a wonderful snack to put out around the holidays. Next time I am going to try cutting the sugar syrup in half orange juice, plus some zest. I think this will give them a nicer overall flavor. Thanks!!!!

 

[Doughy]

We all love cranberries. My boys and I couldn't stay out of these. A nice treat that has some food value. I froze my syrup to make them again, or it would be good to make any drink that requires a simple syrup. I doubled the berries but not the syrup, I put a plate in the bowl weighted with a glass to keep them submerged. I also left them longer since I was at work but they still turned out great. I will be taking these to my class tonight for a little pick-me-up! Thanks for the great treat!

 

[Crazy4TEA]

These are wonderful little bites of sweet/tart with a POP! This same recipe is on Diana's Desserts and says it was taken from Cooking Light-Dec/03. I am going to use these to top my other cranberry creations. They are as pretty as they are tasty. I saw a beautiful orange/cranberry bundt cake in Family Circle Magazine that was topped by sugared cranberries. So pretty! Also, since I had so much syrup left over, I dipped some green grapes into it then rolled in same sugar, let them dry, and they turned out beautifully! Give them a try!

 

[CLR in Maine]

I've made this every Thanksgiving and Christmas since 2003 - It's enjoyed by ALL - vegetarians, vegans, celiacs, kids, elderly relatives and me! I save the cranberried sugar syrup to make pink lemonade (1 part syrup; 1 part fresh lemon juice; 2 parts water).