Sugared Cranberries Recipe

Sugared cranberries are the ultimate Christmas treat! Soak fresh cranberries in orange-cinnamon syrup in superfine sugar. This candied fruit may be eaten, used to garnish holiday cakes, or added to a cookie tray. 

Ingredient

– 12 ounces fresh cranberrie – 1 orange (optional) – 1 ½ cups granulated sugar – 1 ½ cups water – 1 cinnamon stick (optional) – ¾ cup superfine sugar

Direction

Rinse and discard shriveled or broken cranberries. Set aside. Peel the orange using a vegetable peeler. Stay away from the white pith. You just want the orange peel. Save the orange for later.

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Put a medium pot on heat. Sugar, water, orange peel, and cinnamon stick. Stir periodically while it simmers until the sugar melts. Stop cooking.

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Stir cranberries into simple syrup and transfer orange peel, cinnamon stick, cranberries, and syrup to a bowl. If you weigh down cranberries with a plate, they may float. Cover and refrigerate for 8–24 hours.

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Sprinkle ¾ cup superfine sugar on one baking sheet and line another with paper. Take the cranberries out of the fridge and remove any weights. Drain cranberries in a fine mesh strainer over a bowl.

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 The liquid may be used in cocktails or sparkling water for two weeks in the fridge. Shake the berries and pour them onto the sugared baking sheet using a slotted spoon. The berries are coated by shaking the baking sheet.

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Put the sugared berries on the parchment-lined baking sheet using your fingers. Keep the berries apart. Repeat until all berries are sugared. Wait an hour to 90 minutes to dry at room temperature. 

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Transfer to an airtight jar and keep cold and dry. Sugared cranberries last a week. Eat them, adorn your cookie tray, and decorate cakes, cupcakes, and drinks.

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also see

also see

Sgroppino (Italian Prosecco Cocktail) Recipe