The awesome thing about these sugared cranberries is that they’re a two-for-one deal. You could easily use the cranberries in a decorative manner. They’d be a gorgeous, unexpected garnish on any number of desserts (cheesecake comes to mind immediately), in a cocktail or even on your turkey platter. Or more simply, throw them in pretty bowls and they make your table look extra special.
But above and beyond the decorative value, the sugared cranberries are a completely addictive little snack!
By Tracey
Sparkling Sugared Cranberries
from Cooking Light
(Note: if you don’t have superfine sugar, you can make your own by pulsing granulated sugar in your food processor until very fine. Just don’t take it too far or you’ll wind up with confectioners’ sugar!)
Ingredients:
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar
Directions:
Add the granulated sugar and water to a medium saucepan set over low heat. Cook, stirring the mixture frequently, until the sugar dissolves. Bring the syrup to a simmer (do not let it boil – the cranberries will burst if it’s too hot!) then remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a large bowl then cover and refrigerate for 8 hours.
Drain the cranberries in a colander (if you want, you can reserve the liquid and use it in cocktails this holiday season!). Add the superfine sugar to a shallow dish, like a pie plate. A few at a time, add the cranberries and roll to coat with a thin layer of sugar. If the sugar clumps at all, you can scrape it off and roll again – there should still be enough liquid clinging to the cranberries for the sugar to adhere. Transfer the sugared cranberries to a baking sheet (as you add more, keep them in a single layer). Repeat until all cranberries have been rolled in the sugar.
Allow to dry at room temperature for 1 hour. You can store the sugared cranberries in an airtight container for up to a week.
