Sugared Cranberries
User Reviews
5
Sugared Cranberries
Description
Sugared Cranberries start with a simple syrup made by dissolving sugar in water over low heat. Fresh, dry cranberries are stirred into this syrup to coat them evenly and soften their outer texture. After draining, the cranberries are arranged on a wire rack to dry for about an hour. Once tacky, they are rolled in granulated sugar, which forms a crisp, sparkly coating that contrasts with the tart fruit inside.
The sugar coating crystallizes as the cranberries dry further, enhancing visual appeal and adding texture. These candied berries work well as a garnish on drinks or desserts, or enjoyed by themselves for a balance of tangy fruit and sugary crunch.
Storage recommendations emphasize keeping sugared cranberries in a cool, dark place within an airtight container to maintain their crispness. Refrigeration is discouraged due to accelerated sugar melt and moisture causing weeping. Typically, they keep for about three days before the sugar coating starts to dissolve but can be refreshed by re-rolling in sugar as needed.
Ingredients
- ½ cup water
- ½ cup granulated sugar
- 3 ½ cups cranberries 12 oz bag, rinsed and patted dry (pick over the berries and discard any wrinkled/bad ones, fresh
For rolling
- 1 ½ cups granulated sugar
Instructions
- In a medium saucepan over medium-low heat, stir together water and ½ cup (100g) sugar until sugar is completely dissolved (this will take several minutes.
- Add cranberries and stir until all berries have been coated all over with the simple syrup mixture.
- Use a slotted spoon to carefully remove cranberries from the syrup and lay on a wire cooling rack (tip: place wax paper underneath to catch any sticky drips). Try to space them so they’re not touching, as they’ll stick together. Allow to dry for 1 hour before proceeding.
- Place remaining granulated sugar in a bowl and, working in batches, toss cranberries in the sugar until well-coated all over. Using a slotted spoon, remove cranberries from bowl and return to wire rack or a parchment paper lined cookie sheet and for best results allow to dry for another hour before using.
Notes
- Store sugared cranberries in an airtight container in a cool, dark place to maintain crisp sugar coating.
- Re-rolling in sugar can refresh the coating if it begins to dissolve after a few days.
- Avoid refrigeration as it causes the sugar to melt and cranberries to weep faster.
- These sugared cranberries typically last about 3 days before sugar coating softens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 567kcal | 28% |
| Carbohydrates | 147g | 49% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 96mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 138g | 276% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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