Sugared Cranberries (Festive Dessert Topping)
Sugared cranberries are candied cranberries coated with sugar syrup and dusted with sugar.
Servings 3 cups
Ingredients
- 12 oz. fresh cranberries
- 1 cup granulated sugar
For the Syrup
- ½ cup water
- ⅓ cup granulated sugar
Instructions
- Rinse cranberries and pick through them by removing squishy or damaged ones.
- Next, to make a simple syrup mixture we will combine water and sugar in a medium saucepan and let it come to a boil. Make sure to stir constantly until the sugar dissolves.
- Reduce temperature to medium heat and cook the syrup for a minute. Remove from heat, set aside, and let it cool for 15 – 20 minutes before coating rinsed cranberries.
- Pour warm sugar syrup over the cranberries. Mix cranberries and syrup ultill well coated. Drain or use a slotted spoon to remove syrup-coated cranberries into a strainer for the excess syrup to drip off before coating with sugar.
- Transfer syrup-coated cranberries onto a large plate with sugar. Coat all berries with the sugar. Scoop some cranberries out, place them into a strainer, and shake excess sugar off the sugar-coated cranberries.
- Finally, transfer sugared cranberries onto a wire rack, silicon mat, or parchment paper, and let them dry completely (a couple of hours to overnight).
- Once dried, store in a cool, dry place. Decorate desserts with frosted cranberries 2 hours before serving.