Sugar Covered Cranberries
This sugar covered cranberry recipe is a holiday classic! Tart fresh cranberries are soaked in a sugary syrup and then tossed into a sugary candy coating before the yare dried to a hard candy shell. This recipe is a festive treat, and the perfect way to eat fresh cranberries! These sugar coated cranberries are the perfect decoration for Christmas treats, top eggnog cheesecake, gingerbread cupcakes or skewer onto picks for a fun cocktail party garnish!
Equipment
- Parchment Paper
- Food Processor
Ingredients
- 3 cups White Granulated Sugar 1 cup reserved for coating
- 1 cup Water
- 1 tsp Powdered Sugar
- 12 oz Bag of Fresh Cranberries
Instructions
- In a medium saucepan, mix 2 cups sugar with 1 cup water and bring to a boil over high heat until dissolved.
- Remove the pan from heat and let cool completely, 20 -30 minutes.
- Place cranberries in glass Tupperware, pour sugar syrup over cranberries cover with lid and refrigerate for at least 6 hours and up to 24 hours.
- After the cranberries have absorbed the sugar syrup, strain liquid, leaving only the berries.
- While the cranberries drain, prepare a baking sheet covered in parchment paper for drying the cranberries. Set aside.
- In a food processor mix 1 cup granulated sugar with 1 tsp powdered sugar and pulse several times, until fine consistency is achieved.
- Working with a couple berries at a time, coat berries in sugar mixture and lay in SINGLE LAYER on parchment paper lined baking sheet. Continue until all cranberries are covered.
- Dry on baking sheet for at least 8 hours. Use on baked goods, garnishes for drinks or as a simple snack, these literally pop in your mouth!
Nutrition
Serving: 0.5cupCalories: 773kcalCarbohydrates: 200gFat: 1gSodium: 6mgPotassium: 4mgSugar: 200gCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!