Alright, come on in, grab a cup of coffee, and let’s chat! Today, we’re making something truly magical – Sugared Cranberries. I remember the first time I saw these little gems; it was at a holiday party, and they looked like tiny jewels scattered across a cheese board. Of course, I had to try them, and the sweet-tart burst of flavor completely won me over. I knew right then that I needed to figure out how to make them myself.
Now, my first attempt? Let’s just say it wasn’t exactly a masterpiece. The sugar coating was uneven, some were too tart, and others were… well, let’s just say the kids politely declined a second helping. But I’m not one to give up easily! After a little experimenting and a lot of taste-testing (the best part, of course!), I finally nailed it. And now, Sugared Cranberries are a must-have on our holiday table. They’re so festive and surprisingly easy to make, even with the chaos of a busy family life. They’re the perfect addition to any holiday spread.
I actually first perfected this recipe when I was trying to find a way to get my kids to eat more fruit. They were obsessed with sweets, so I figured, why not meet them halfway? And it worked! They loved the crunchy, sugary coating and the tangy cranberries inside. Now, they ask for these sparkling cranberries every year. Honestly, seeing their faces light up when I bring them out is one of my favorite holiday traditions. And that’s what cooking is all about, right? Creating those special moments and memories around the table.
My philosophy in the kitchen is simple: food should be delicious, approachable, and bring people together. It shouldn’t be intimidating or require fancy equipment. This Sugared Cranberries recipe is a perfect example of that. It’s straightforward, uses simple ingredients, and delivers a big impact. These holiday cranberries are sure to be a hit.
So, are you ready to add a little sparkle to your holiday season? Let’s get started! I promise, once you make these Sugared Cranberries, you’ll be hooked. You can find more great recipes, like these Candy Corn Pretzel Bites, for other holiday treat ideas too!
What You’ll Need for This Sugared Cranberries
Alright, before we dive in, let’s make sure we have everything we need. Here’s the lineup:
- 12 ounces fresh cranberries: I always use fresh cranberries for my Sugared Cranberries because they have the best texture and tartness. Frozen cranberries can work in a pinch, but make sure to thaw and thoroughly dry them before starting.
- 2 cups granulated sugar: This is what gives our cranberries that beautiful, sparkling coating. I prefer regular granulated sugar for its clean taste and texture.
- 1 cup water: The water helps the sugar adhere to the cranberries.
- 1 cup powdered sugar: This is for the final coating, giving the cranberries that frosted look.
For my Sugared Cranberries, I always try to use the freshest ingredients possible. When making Sugared Cranberries, you can usually find fresh cranberries at most grocery stores during the holiday season. Look for firm, plump cranberries with a deep red color. Avoid any that are mushy or discolored.
Here’s a Sugared Cranberries trick I learned: gently roll the cranberries in the sugar mixture one handful at a time. This helps to ensure that each cranberry is evenly coated without clumping together.
To save time when making Sugared Cranberries, you can prep the ingredients ahead of time. Wash and dry the cranberries a day in advance and store them in an airtight container in the refrigerator.
For cost-saving tips for Sugared Cranberries ingredients, consider buying cranberries in bulk during the holiday season when they are often on sale. You can also use leftover sugar from other baking projects. To store leftover Sugared Cranberries ingredients, keep the cranberries in the refrigerator and the sugars in airtight containers at room temperature.
You can check out this link to get more tips on the sugared cranberries ingredients, Sugared Cranberries (easy w/ video!) | Vanilla And Bean.
Let’s Make This Sugared Cranberries Together
Okay, friend, let’s get our hands sugary! Here’s how we’re going to make these festive frosted cranberries together:
- Make the Simple Syrup: In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a simmer and let it cook for about 5 minutes. This creates a nice, thick simple syrup that will help the sugar adhere to the cranberries.
- Coat the Cranberries: Remove the saucepan from the heat and add the cranberries. Gently stir to coat them evenly with the simple syrup. Make sure every cranberry is glistening!
- Let Them Sit: Cover the saucepan and let the cranberries sit in the syrup for at least one hour, or even better, overnight in the refrigerator. This allows the cranberries to absorb the syrup, making them extra juicy and flavorful. I learned the hard way with Sugared Cranberries that this step is crucial for that perfect sweet-tart balance.
- Drain and Dry: After soaking, drain the cranberries in a colander. This is important, or your Sugared Cranberries will be a sticky mess! Then, spread them out in a single layer on a baking sheet lined with parchment paper. Let them dry for at least an hour, or until they are no longer sticky to the touch. In my kitchen, Sugared Cranberries usually takes about two hours to dry completely, depending on the humidity.
- Coat with Powdered Sugar: Place the powdered sugar in a large bowl. Add the dried cranberries to the bowl and gently toss to coat them evenly. You want them completely covered in a layer of powdered sugar, giving them that beautiful frosted look. Don’t worry if your Sugared Cranberries aren’t perfectly coated; a little imperfection adds to their charm!
- Shake Off Excess: Remove the cranberries from the bowl and place them back on the parchment-lined baking sheet. Gently shake off any excess powdered sugar. This prevents them from clumping together.
- Air Dry (Again!): Let the Sugared Cranberries air dry for another 30 minutes to an hour, allowing the powdered sugar to set.
- Enjoy: And there you have it! Beautiful, sparkling Sugared Cranberries ready to be enjoyed.
While the Sugared Cranberries are soaking or drying, I like to tidy up the kitchen or catch up on a book. Multitasking is key, right? Your Sugared Cranberries should smell like sweet cranberries with a hint of sugary goodness.
Family-tested Sugared Cranberries shortcuts include using a salad spinner to help dry the cranberries more quickly and using a mesh strainer to shake off the excess powdered sugar. It helps to keep them from sticking together.
How I Love to Serve This Sugared Cranberries
Oh, let me tell you, there are so many ways to enjoy these little gems! My family loves this Sugared Cranberries when I add them to our holiday cheese board. They add a pop of color and a burst of flavor that pairs perfectly with cheeses, crackers, and nuts.
I also love to use them as a cranberry garnish for desserts. They look beautiful on top of cakes, cupcakes, and pies. They’re especially stunning on a simple vanilla cake, adding a festive touch without much effort. This Sugared Cranberries is perfect for Thanksgiving, Christmas, or any holiday gathering. They also make a wonderful edible gift!
For Sugared Cranberries presentation tips, try arranging them in a small bowl or on a platter with other festive treats. You can also use them to decorate holiday wreaths or garlands.
If you have extra Sugared Cranberries (which is rare in my house!), you can store them in an airtight container at room temperature for up to a week. They may lose some of their sparkle over time, but they’ll still taste delicious!
Seasonal Sugared Cranberries variations I’ve tried include adding a pinch of cinnamon or nutmeg to the powdered sugar for a warm, spicy flavor. I’ve also experimented with using different types of sugar, such as brown sugar or coconut sugar, for a richer, more complex flavor.
Friends always ask for this Sugared Cranberries recipe, and I’m always happy to share it. It’s a crowd-pleaser that everyone loves! And you can add rosemary to these to give it an earthy profile like this How To Make Stunning Sugared Cranberries & Rosemary
Your Sugared Cranberries Questions Answered
Okay, let’s tackle some common questions I get about making these sparkling cranberries. I know sometimes things don’t go exactly as planned, so let’s troubleshoot together.
Q: My Sugared Cranberries are too sticky. What did I do wrong?
A: Ah, stickiness! We’ve all been there. This usually happens when the cranberries aren’t dried properly before coating them in powdered sugar. Make sure you give them ample time to air dry after soaking in the simple syrup. You know what I do when my Sugared Cranberries are still a bit sticky? I toss them in a little extra powdered sugar. It helps to absorb the excess moisture.
Q: Can I use frozen cranberries instead of fresh?
A: You can, but there are a few things to keep in mind. Frozen cranberries tend to be a bit softer than fresh cranberries, so they may not hold their shape as well. Make sure to thaw them completely and pat them dry before using them. You might also need to adjust the amount of sugar in the recipe, as frozen cranberries can release more moisture.
Q: My powdered sugar is clumping on the cranberries. How can I prevent this?
A: Clumpy powdered sugar is no fun! To prevent this, make sure your cranberries are completely dry before coating them. Also, try sifting the powdered sugar before using it to remove any lumps. If the sugar starts to clump while you’re coating the cranberries, simply sift it again.
Q: How long will these Sugared Cranberries last?
A: When properly stored in an airtight container, Sugared Cranberries will last for up to a week at room temperature. However, they may lose some of their sparkle over time. My family usually devours them within a few days, so they rarely last that long!
Q: Can I make these Sugared Cranberries ahead of time?
A: Absolutely! In fact, I often make them a day or two in advance. They’re a great make-ahead treat for holiday gatherings. Just be sure to store them in an airtight container to keep them fresh.
Q: Can I add other flavors to these Sugared Cranberries?
A: Of course! Feel free to experiment with different extracts, spices, or citrus zest. A little vanilla extract, cinnamon, or orange zest can add a wonderful depth of flavor. Just add a small amount to the simple syrup or powdered sugar. I’ve even had a blog reader tell me that they’ve used this recipe for other fruit!
Q: My kids don’t like cranberries. Is there anything else I can use this recipe for?
A: While this recipe is specifically for cranberries, you could try using it with other small fruits like grapes or blueberries. Just keep in mind that the cooking time may need to be adjusted, as different fruits have different moisture contents. You can also try serving them with a Creamy Pasta Soup.
My Final Thoughts on This Sugared Cranberries
Making these Sugared Cranberries isn’t just about creating a delicious treat; it’s about creating memories. Every time I make them, I think of my grandmother, who always had a bowl of sugared nuts on her coffee table during the holidays. These Sugared Cranberries are my way of carrying on that tradition and creating new ones with my own family.
My Sugared Cranberries Pro Tips:
- Don’t rush the drying process: This is the key to preventing sticky cranberries.
- Use a light hand when coating: Too much powdered sugar can make the cranberries taste dry.
- Get creative with flavors: Don’t be afraid to experiment with different extracts, spices, or citrus zest.
Some Sugared Cranberries variations I’ve tried with my family include adding a pinch of cayenne pepper to the powdered sugar for a spicy kick. I’ve also made them with lime zest instead of lemon zest, which gives them a tropical twist. My son loves the spicy version, while my daughter prefers the lime zest version.
I hope you’ll make this Sugared Cranberries your own. Add your personal touch, experiment with different flavors, and most importantly, have fun! Remember, cooking is all about creativity and enjoying the process. Now you can add rosemary for a different spin on it with this external link How to Make Sugared Cranberries and Rosemary – What the Fork
I truly hope you enjoy making these holiday cranberries as much as I do. And maybe you can try out my recipe for Apple Slab Pie, it’s just as fun to make as these treats. These sparkling cranberries are a little bit of sunshine in every bite. And please let me know if you have any other fun holiday recipes to share. Now go and spread some holiday cheer with these Sugared Cranberries, and happy cooking!
Sugared Cranberries
These glistening sugared cranberries are a festive and easy holiday treat. Tart cranberries are coated in a sweet sugar shell, making them perfect for snacking, garnishing desserts, or adding to cheese boards.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup granulated sugar, plus more for coating
Instructions
- Rinse the cranberries and pick out any stems or soft cranberries.
- In a medium saucepan, combine water and 1 cup of sugar. Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Add the cranberries to the sugar syrup and simmer for 1-2 minutes, until the cranberries start to soften slightly.
- Remove from heat and let the cranberries sit in the syrup for at least 1 hour, or up to overnight, in the refrigerator.
- Drain the cranberries from the syrup (discard the syrup or save for another use).
- Place about 1/2 cup of sugar in a bowl. Roll the drained cranberries in the sugar, coating them completely.
- Place the sugared cranberries on a wire rack to dry for at least 1 hour, or until the sugar coating is hardened.
- Store in an airtight container at room temperature.
Notes
For a festive touch, use colored sugar to coat the cranberries. They are best served within a few days of making them.