Sugared Cranberries
When it comes to healthyish holiday treats these sweet tart sugared cranberries are at the top of my list to make every year. They are delightfully snackable and so easy to make. They only take 15 minutes of hands-on time, but make sure you plan ahead for the overnight soak.
Servings: 12 people, as a treat
Ingredients
- 12 ounces fresh cranberries
- 1 orange (optional)
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1 cinnamon stick (optional)
- 3/4 cup superfine sugar
Instructions
- Prepare fruit: Rinse and sort the cranberries tossing any that are shriveled or broken. Set aside. Use a vegetable peeler to remove strips of orange peel from the orange. Take care not to get any of the white pith. You just want the outer orange peel. Set aside and save the orange for another time.
- Make the simple syrup: Set a medium saucepan over medium heat. Add the sugar, water, orange peel, and cinnamon stick. Let it come to a simmer, stirring occasionally until all the sugar dissolves. Remove from heat.
- Add the cranberries: Add the cranberries to the simple syrup stir then transfer everything – orange peel, cinnamon stick, cranberries and simple syrup to a container or bowl. The cranberries might float up if you need to weigh them down with a dish. Cover and put in the fridge for at least 8 hours and up to 24.
- Sugar the berries: Place 3/4 cup superfine sugar on a baking sheet and line a second baking sheet with parchment. Remove the cranberries from the fridge and if you weighed them down with a plate or dish remove that. Place a fine mesh strainer over a bowl, and drain the cranberries. Reserve the liquid to use in cocktails or to flavor sparkling water, it will keep in the fridge for up to two weeks. Give the berries a good shake then use a slotted spoon to transfer them one spoonful at a time to the sugared baking sheet. Shake the baking sheet back and forth to coat the berries.
- Dry the sugared berries: Once coated, use your fingers to transfer the sugared berries to the parchment lined baking sheet. Make sure the berries don’t touch. Repeat the process until all the berries have been sugared. Let dry at room temperature for an hour to 90 minutes. Then transfer to an airtight container and store in a cool dry place. The sugared cranberries will keep for up to a week. Snack on them, decorate your cookie tray, use them to decorate cakes, cupcakes and cocktails.
Notes
- Allow the simple syrup to cool for just a few seconds off the heat before stirring in the cranberries–this will prevent them from popping.
- Drain them well before you sugar them so you have a nice even coating.
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Nutrition
Calories: 39.3kcal | Carbohydrates: 10.2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 1.8mg | Potassium: 20.7mg | Fiber: 1g | Sugar: 8.2g | Vitamin A: 15.3IU | Vitamin C: 3.4mg | Calcium: 5.3mg | Iron: 0.1mg
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