Sugared cranberries – aren’t they pretty?
Ok, maybe should be cut off of sugared-anything for a while.
But seriously – to make these ruby beauties, all you have to do is:
1. dissolve sugar in water
2. give the cranberries a quick dunk, and
3. roll the sticky cranberries in granulated sugar.
Gorgeous, with almost negative effort.
They’re stunning piled on a festive cake, or embellishing a cheese platter.
I’ve caught Adarsh eating them out-of-hand like candy.
I personally like them best adorning a golden-hued Christmas beverage – like the Merry Manhattan. And if you go this route, you can just dunk the cranberries in the syrup you’re already making for the drink. See – so effortless they practically mix the cocktail for you.
- 1 cup + ⅓ cup granulated sugar
- 1 cup water
- 1 cup fresh cranberries
- In a medium saucepan over medium-high heat, combine 1 cup sugar with 1 cup water. Cook until sugar dissolves, then remove from heat and allow syrup to cool to room temperature. (If you want to cool it quickly, pour it into a large mixing bowl and stick it in the fridge or freezer).
- Spread remaining ⅓-cup sugar on a plate. Stir cranberries into the cooled syrup, then use a slotted spoon to fish them out, letting excess syrup drip off. Roll the cranberries around in the sugar. Let them sit there for about 30 minutes, until sugar hardens.