Sugared cranberries – can make a fancy garnish for Thanksgiving day or any Holiday dinner party you plan on hosting!
I’m going through some of my old posts and updating the pictures and recipes. These sugared cranberries needed a major update. The photos needed to be updated so bad and it is cranberry season afterall.
These little cranberries could’t be easier to make! Just dissolve some sugar and water in a pot until all the sugar has disappear and coat the fresh cranberries with them. Lay the cranberries out on a sheet pan to let the dry a bit and they will become sticky. Take a gallon size bag and add some sugar to it and then the cranberries. Coat the cranberries in the bag of sugar until they are completely covered and you’ve got real fancy decoration at your Thanksgiving table that was super easy and didn’t take hardly any effort!
Ingredients from Cooking Light
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- ¾ cup superfine sugar
- Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
- Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
- Note: The steeping liquid clings to the berries and helps the sugar