Sometimes called candied or frosted cranberries you can eat these as is, or use them to garnish your favourite holiday dessert or cocktail.
Servings: 12 1/4 Cup Servings
- 3 Cups fresh cranberries
- 1 Cup water
- 2 Cups granulated sugar divided
Add 1 cup of water and 1 cup of the granulated sugar to a medium size pot. Bring to a boil over medium high heat, stir to dissolve the sugar.
When the water has come to a boil, remove from the heat and add the cranberries. Stir the cranberries to make sure they all are coated in the syrup.
Using a slotted spoon, remove the cranberries to a parchment lined baking sheet. Let dry for about one hour.
After an hour the cranberries should feel sticky. Place them in a large bowl, add the remaining 1 cup of sugar, and toss to coat all the berries in the sugar.
Using a slotted spoon, remove the cranberries from the sugar, gently shaking to remove the excess sugar.
Place on a clean parchment lined baking sheet and let dry for 30 minutes.
Move to an airtight container and store in the refrigerator.
After removing the cranberries from the sugar water, strain the water through a sieve and store in a jar in the refrigerator. This can be used for simple syrup for cocktails.
After removing the berries from the sugar, spread the remaining sugar on a parchment lined baking sheet and allow to dry. Then move to an airtight container. The sugar will be tinted pink and can be used to decorate desserts or cocktail glasses.
**Nutrition information has been estimated based on using all of the ingredients and does not account for the left-over syrup or sugar.**
Calories: 141kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg