Sugar Cranberries
Sweet and tart sugar cranberries are the perfect little snack, a cocktail garnish, and even the filling for your favorite holiday bread.
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Servings: 1 cup of berries
Ingredients
- 1 cup fresh cranberries
- 1 1/2 cups sugar
- 1/2 cup water
Instructions
- Add water and 1/2 cup of the sugar (save the remaining 1 cup of sugar) to a stovetop saucepan.
- Heat to dissolve the sugar completely. Remove from the heat and let it cool for 5-10 minutes.
- Add the cranberries, stir gently, and let them sit for 10 minutes.
- Remove the cranberries with a slotted spoon and carefully add them to a large bowl with the remaining cup of sugar. Gently mix the berries until they are all covered with sugar.
- Line a large cookie sheet with paper towels and place a cooling rack on the cookie sheet.
- Spoon out the berries on the cooling rack and let them sit at room temperature for 2-4 hours to dry.
- Store them in an airtight container in the refrigerator. You can use the leftover cranberry sugar water (simple syrup) and sugar and also make sugar rosemary.
Notes
- Rinse the cranberries in cool water before using them.
- When stirring the cranberries in the sugar, use a small spatula so that the cranberries are not smashed and the sugar sticks to each berry.
- Don't discard the leftover sugar water. Make cranberry-flavored simple syrup for cocktails and mimosas. Add more fresh cranberries to it, cover, and refrigerate it for 4-5 days.
- Cranberries are one of my favorite berries but they are very hard to find year-round. For this reason, I buy 5-6 extra bags during the holiday season and keep them in my freezer. That way I have cranberries whenever I want.