Sugared Cranberries

The holidays are upon us, and what better way to add a touch of festive sparkle to your desserts and charcuterie boards than with these gorgeous sugared cranberries? Tart, sweet, and oh-so-pretty, these little gems are surprisingly easy to make at home. They’re not just a treat for the taste buds; they’re a feast for the eyes, transforming any dish into a holiday masterpiece. I remember the first time I made these with my grandmother – the kitchen filled with the sweet, tangy aroma of cranberries, and the joy of creating something beautiful together. The simple process of dipping the cranberries in sugar felt almost magical. This year, let’s bring that magic to your kitchen and create memories that will last a lifetime. With the holiday season trending and everyone looking for that special touch, these candied cranberries are guaranteed to impress! This recipe is tried and tested, perfected over years of holiday baking. I’m excited to share all my tips and tricks to make your sugared cranberries shine – literally!

This year, consider using your homemade sugared cranberries as a garnish for festive cocktails or topping a creamy cheesecake. It’s the perfect way to add a touch of homemade love to your holiday celebrations.

Ingredients

To create these delightful sugared cranberries, you only need a handful of simple ingredients, but understanding each one will ensure perfect results every time.

• Fresh Cranberries: The star of the show! Look for plump, firm cranberries without any blemishes. Fresh cranberries provide the perfect balance of tartness to complement the sweet coating. Frozen cranberries can also be used but thaw them completely and pat them dry before using them to ensure the sugar adheres properly.
• Granulated Sugar: We’ll use granulated sugar for both the simple syrup and the coating. Its fine texture ensures a delicate and even coating. You can use cane sugar as well.
• Water: Just plain water to create our simple syrup. Filtered water will provide the cleanest flavor.

Ingredient Science: Cranberries are packed with Vitamin C and antioxidants, adding a healthy boost to your festive treats! The simple syrup acts as an adhesive, allowing the sugar crystals to cling to the cranberries, creating that beautiful, frosted look.

Substitution Tips:

• Sugar Alternatives: For a less refined option, you can try using turbinado sugar for coating. This will give a slightly coarser texture and a hint of molasses flavor. Powdered sugar is not recommended, as it will dissolve quickly and not provide the desired crystallized effect.

Expert Tips

Here are some expert tips gleaned from years of making sugared cranberries to ensure your batch is perfect every time. These are based on personal testing and troubleshooting!

• Drying is Key: Make sure the cranberries are completely dry after coating them in the simple syrup. This is crucial for the sugar to adhere properly and create that beautiful, frosted look. You can use a wire rack to allow air to circulate and speed up the drying process.
• Don’t Overcrowd: When tossing the cranberries in sugar, don’t overcrowd the bowl. Work in batches to ensure each cranberry is evenly coated.
• Gentle Handling: Cranberries can be delicate, especially after being coated in syrup. Handle them gently to avoid bruising or damaging the sugar coating.
• Flavor Boost: Consider adding a touch of vanilla extract or citrus zest to the simple syrup for an extra layer of flavor. A pinch of cinnamon or cardamom in the sugar coating can also add a warm, festive touch.

Pro Insight: If your sugar coating is clumping, it means the cranberries are not dry enough. Allow them to dry for a longer period before tossing them in sugar.

Storage & Substitutions

Proper storage is key to keeping your sugared cranberries fresh and beautiful. Also, understanding potential substitutions can help adapt the recipe to your needs and preferences.

Storage:

• Store sugared cranberries in an airtight container at room temperature. They will stay fresh for up to 2-3 days. Avoid storing them in the refrigerator, as the moisture can cause the sugar coating to become sticky.
• For longer storage, you can freeze the sugared cranberries. Spread them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to an airtight container and store them in the freezer for up to 2 months. Thaw them at room temperature before serving.

Substitutions:

• Sweetener: While granulated sugar is the traditional choice, you can experiment with other sweeteners like coconut sugar or maple sugar for a slightly different flavor profile. Keep in mind that these alternatives may affect the color and texture of the coating.
• Liquid: Instead of water, you can use cranberry juice or another fruit juice to create the simple syrup. This will add a subtle fruity flavor to the cranberries.

Check out my other recipes for Cranberry Sauce, Cranberry Orange Bread, and Cranberry Brie Bites to complete your holiday spread!

FAQ

Here are some frequently asked questions about making sugared cranberries. I’ve gathered these from years of answering questions from friends and family!

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Thaw them completely and pat them dry with a paper towel before starting the recipe. This will remove any excess moisture and help the sugar adhere properly.

How long do sugared cranberries last?

Sugared cranberries will stay fresh for up to 2-3 days when stored in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months.

Why is my sugar coating sticky?

If your sugar coating is sticky, it means the cranberries were not dry enough before being coated in sugar. Make sure to dry them thoroughly after coating them in the simple syrup.

Can I add flavorings to the simple syrup?

Yes, you can add flavorings to the simple syrup. Vanilla extract, citrus zest, cinnamon, or cardamom are all great options. Add them to the syrup while it’s simmering to infuse the flavor.

Can I use a different type of sugar for the coating?

You can experiment with different types of sugar for the coating, such as turbinado sugar or sanding sugar. Keep in mind that these alternatives may affect the texture and appearance of the finished product. Powdered sugar is not recommended, as it tends to dissolve.

How do I prevent the cranberries from clumping together?

To prevent the cranberries from clumping together, make sure they are completely dry before tossing them in sugar. Also, work in batches to ensure each cranberry is evenly coated. After coating, spread them out on a baking sheet lined with parchment paper to allow them to dry individually.

And there you have it a simple, yet stunning recipe for sugared cranberries that will elevate your holiday treats and impress your guests. These tart and sweet little jewels are not only delicious but also add a touch of festive elegance to any dish. From garnishing cocktails to adorning desserts, the possibilities are endless. So, gather your ingredients, follow my expert tips, and get ready to create a batch of these irresistible candied cranberries. I hope this recipe brings as much joy to your kitchen as it has to mine over the years. Happy holidays, and happy baking! Now, I’d love to hear from you – what are your favorite ways to use sugared cranberries? Share your ideas in the comments below, and don’t forget to rate this recipe if you enjoyed it!

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