This one adds a nice touch to Thanksgiving and Christmas. I usually make them for a decorative topping on dessert. The berries themselves are a bit bitter so the sugar coating balances with sweetness and make them look beautiful.
Course Topping/Decorative
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 5cups
Author Valya's Taste of Home
Ingredients
12oz.340 g – fresh cranberries
1cup225 g - sugar
Syrup Ingredients:
½cup76 g – water
⅓cup113 g – sugar
Instructions
Combine water and sugar in a small pot. Bring to a boil and let it boil for 30 seconds. Remove from heat, set aside and let it cool for about 15 – 20 minutes.
Wash cranberries and place them in a large bowl. Pour warm sugar syrup over cranberries. Mix cranberries and syrup together. Drain the syrup coated cranberries through a sifter and let the syrup drip.
Move syrup coated cranberries onto a large plate of sugar. Coat them with the sugar. Scoop some cranberries out, place into a strainer, and shake excess sugar off the sugar-coated cranberries.
Transfer onto a non-stick mat for the sugar-coated cranberries to dry.
Once dried, store in a cool, dry place. They should be used within 24 hours of frosting. Decorate desserts with frosty cranberries 2 – 4 hours before serving. (Otherwise, the sugar will dissolve in the cream, depending on the cream you use. Creams made with sour cream or Greek yogurt melt sugar quicker.)