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 + 1/3 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 1/3-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.
To make the pretty swizzle sticks, thread a few cranberries onto wooden skewers. Store them in the freezer, so they’ll do double duty to keep drinks cool.