Sugared Cranberries
Sugared cranberries are possibly the easiest and least expensive way to dress up any holiday dessert. Not only is it a fool-proof way off adding pops of color to the dishes they adorn, but they are also so tasty! With a burst of sweet and tart exploding in your mouth with every bite, they may have you eating them by handfuls.
Servings: 2 cups
Calories: 157kcal
Ingredients
- 2 cups fresh cranberries
- 1 ½ cups granulated sugar, divided
- 1 cup water
Instructions
- In a medium saucepan, combine the water with 1 cup of the sugar over medium heat, stirring until the sugar is dissolved.
- Remove from the heat and add the fresh cranberries, stirring to coat. Let them soak for 20 minutes.
- Drain well and let the cranberries air dry for an hour on a wire rack. Once the cranberries are tacky to the touch, transfer them to a bowl with the remaining ½ cup of sugar and toss to completely coat well.
- Store in an airtight container with a small bowl of uncooked rice next to them. The rice will help absorb moisture to keep the cranberries fresh for a couple of days. You can also always toss them with more sugar if they start getting sticky.
Notes
- These sugared cranberries can be used in so many ways, but I love them as a garnish to my Cranberry Coconut Cake or on pumpkin pie best.
- You can also use cane sugar or sugar in the raw for a slightly larger sugar crystal.
Nutrition
Serving: 0.25cup | Calories: 157kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg