Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
How to Make It
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 adhere. Store in an airtight container in a cool place for up to a week.
These are fabulous! I ground sugar in a blender and it worked great. I also let them dry for hours before putting in an airtight container. A huge hit. The syrup was lovely in sparkling wine with a couple of berries for garnish.
Admittedly I did not follow the prep time on these cranberries (not on purpose, just forgot to do it the night before) and I'm sure they would taste even better if you actually follow this recipe, BUT I did love these little treats. I dunked my cranberries in the syrup mixture and let marinate at room temp for only about 15 minutes, then I used a slotted spoon to remove the cranberries and spread them out on a parchment lined sheet. I then sprinkled with sparkled sprinkles and let air dry for about 20 minutes. While still a bit tacky when I packaged as a part of my homemade goodie bags for the holidays, I tried a few to make sure I wasn't giving away something that didn't taste good. The result: loved the tang with the sugar so who cares if they are a little messy when they taste that good? I will definitely make again (this time hopefully remembering to prep correctly and I'm sure they will be just as good if not better). Enjoy!
The cranberries I get are in a bag, hard like little marbles. I found the best thing to do was to blanch them in the sugar-water-spices mixture. I used regular sugar with no problem. Put the sugar in a sealable plastic bag and spoon drained berries in a couple of spoonfuls at a time and shake. The cranberries need to be wet and sticky for the sugar to adhere. The trick is to let them sit out to dry thoroughly. Also, when your coating sugar begins to clump, just dump it into the sugar-water mixture. You can use it for another batch. I nuked my second batch in left-over sugar water and they turned out fine. They are great as an ice-cream topper and on hot and cold cereal or just as a snack.
These are very pretty and easy to make. I followed the recipe exactly and wound up with good results - no issues with the sugar falling off or the cranberries clumping together.
A couple of issues that prevent this from being a 5 star review:
1. More than one person said "These are very pretty, but they're basically just cranberries and sugar" and they're right. People thought they were pretty good but it seemed like they were hoping for a bit more than just sweet cranberries. Perhaps adding orange zest to the sugar like others have suggested would help?
2. When putting these out at a party, folks didn't seem to know what to do with them. They didn't seem to realize that they're meant as finger food to just snack on. I saw far more people grab a few and pop them in their drink as some sort of garnish as I did actually just straight up eat them.
I had some fresh cranberries and needed something to make with them. I came across this recipe and decided to try it. It is so easy to make, and the berries are really delicious!! I will be serving them as a snack on Thanksgiving!
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