Only a few more days till Christmas! I hope you are all enjoying the season and aren’t getting too frazzled by last minute shopping and baking. If you are, this is the easiest holiday treat yet! Takes about 10 minutes hands on time. Can’t beat that right?
This is the first year I’ve seen sugared cranberries, but I can tell you that I will be making them every year now! They are so pretty and really tasty. Tangy and sweet with a burst in your mouth.
From my research I found the original recipe came from Cooking Light, but you can adjust this recipe to your liking and it is very easy to make more or less. Just follow the 1:1:1 ratio and add whatever additional spices you have! I made two cups, so I used 2 cups water, 2 cups sugar, and 2 cups cranberries. I also added a cinnamon stick and a vanilla bean for extra spice. But you can omit the extras or add different extras. Totally up to you! I love recipes like this.
Adapted from Cooking Light
Yield: 2 cups
Difficulty: Very easy!
- 2 cups fresh cranberries or frozen, thawed
- 2 cups water
- 2 cups sugar
- 1 cinnamon stick (optional)
- 1 vanilla bean (optional)
- 1/3 cup additional sugar for coating
1. In a sauce pan dissolve the water and sugar to make a simple syrup over medium low heat. Add spices if using. Let syrup cool.
2. Rinse cranberries and place in bowl. Once syrup is cool (if it is too warm the cranberries may burst) pour over cranberries. Cover and refrigerate overnight.
3. The next day, strain the cranberries. You can reserve the simple syrup for another use, like using in coffee or tea. (Or putting on a sponge cake!). Place a tablespoon of sugar at a time in a bowl and a few cranberries. Toss to coat and place on sheet pan to dry. Repeat the process until all cranberries are coated. You can sprinkle more sugar over the cranberries if it looks like they need more. Let dry a couple of hours and then store in an airtight container.