Sugared Cranberries

It is the time of year for cranberries! Cranberry season is fall into early winter. Most cranberries are harvested in the middle of September to the middle of November, making this fruit available on market shelves around the holidays.


Cranberries are a sweet and tart fruit. If you're eating them raw, the tartness will overwhelm the sweetness. If they're cooked, inside a jam, or dried then cranberries are usually pretty sweet. Sugared cranberries are something that is common around the holiday season. And covering these cute little red berries in sugar, makes eating them raw absolutely amazing!


If you've always wondered how to make sugared cranberries, it is really very simple! You only need two ingredients (sugar and water) in addition to the cranberries. The process is so simple, yet this decorative snack seems really fancy! I love topping cupcakes or cakes with sugared cranberries. Or, adding them to something simple like a cheeseboard makes them little sweet snack bites. They would also make a great addition to a holiday cookie box! Get the recipe below for my easy Sugared Cranberries.





Sugared Cranberries

Makes 2 cups


8 ounces (2 cups) organic cranberries

57 grams (1/4 cup) organic cane sugar

1/4 cup water

113 grams (1/4 cup) organic cane sugar for rolling


Method

Line a baking sheet with parchment paper and set aside.


In a small saucepan, add the cane sugar and water. Put over medium heat and allow the sugar to combine into the water. Reduce to a simmer and simmer for 3 to 5 minutes until the mixture thickens slightly.


Add the cranberries into the simple syrup and coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes.


Add the rolling sugar into a small bowl. Using a pasta spoon (or something that allows the excess simple syrup to drip off), transfer the cranberries to the the bowl with sugar and roll them to coat completely. Place on the prepared baking sheet (you can use a wire rack if you have one, but don't need to).


Allow to set until dried, about 20 minutes.


Store in the fridge for up to 1 week.


High Altitude - Follow the recipe as noted.

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