Sugared Cranberries

It takes a little time to roll them in sugar but it’s worth it.  The contrast between the tart cranberries and sugary coating of these Sugared Cranberries makes the flavor of this holiday snack pop in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer.

Yield:  9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries on a wire rack over a sheet pan, reserving steeping liquid, if desired. Let sit for 30-60 minutes until sticky and drier.  Place sugar in half of a shallow dish. Place the cranberries a few at a time in the unsugared section of the dish and roll them into the sugar to coat.  (If you get too much syrup in the sugar it gets all gloppy.)  Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store uncovered in a cool place for up to a week.

CALORIES 118 (0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 2mg; CARBOHYDRATE 30.4g; SODIUM 0.0mg; PROTEIN 0.1g; FIBER 0.9g

Cooking Light, DECEMBER 2003

Published in: on December 27, 2010 at 7:58 am  Comments (1)  

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One CommentLeave a comment

  1. These are absolutely yummy!

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