Sugared Cranberries Video
Ingredients
Sugared Cranberries
- 2 cups granulated sugar
- 2 cups water
- 1 clementine or orange peeled optional
- 4 cups fresh cranberries washed
Coating
- 1 cup granulated sugar
- 1 clementines zested optional
Instructions
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Boil the sugar and water with the clementine peel for 3 minutes and set aside to cool down for 3 minutes. Remove the clementine peel with a spoon.
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Add the washed cranberries to the syrup mixture and toss it well to coat.
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Remove the cranberries from the syrup and place on a cooling rack with parchment paper under it Spread the cranberries in a single even layer and let them dry for about 1 hour.
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In a large bowl, toss the sugar and zest of the clementine. Take a few cranberries at a time ( 10 or so) and add them to the sugar mixture. Use a spoon to toss the cranberries and coat them in the sugar then remove them back to the same cooling rack. Repeat with the remaining cranberries.
Recipe Video
Recipe Notes
When making frosted cranberries, I prefer drying the cranberries first because I feel the coating sticks better.
Another thing to remember is the sweetness or tartness of your cranberries when you first buy them will remain the same.
If you’ve heard that soaking the cranberries in a syrup solution overnight will make them sweeter—I’m sorry to say that it doesn’t make a significant difference.
At the same time, I feel the sugar coating will do the trick so don’t stress about that.
Adjust the sugar and water amount depending on how many pounds of sugared cranberries you’re making. This 2 cups each ratio is good enough for at least 2.5 pounds.
Skip the clementine if you prefer and make it plain. Or make it with orange, lemon or vanilla, or rosemary if you want a deeper flavor.
Keep the ready cranberries in an airtight container in the fridge for unto 2 weeks. Make sure the container is lined with kitchen towels or paper towels to absorb any moisture.