This is actually my first time making these Sugar Candied Cranberries and I just can’t stop gushing over how pretty and festive they look. The steps are so simple there is no reason why you should not roll up your sleeves and make them.
The fresh cranberries are first soaked in a simple sugar syrup overnight to soften. The next day, drain and transfer them into a tray filled with fine sugar and roll away. Let them dry at room temperature for a couple of hours so that the sugar will stick to the berries and they are ready to be consumed!
You could use these sugar candied cranberries to decorate desserts, cakes, as garnish for cocktails or serve them as it is! Cranberries are high in acidity, even after they’ve been candied and coated with sugar, the tartness of the berries still comes through with each bite.
Store remaining cranberries in an air-tight container and they keep well in the refrigerator for up to a week.
300g (3 cups) fresh cranberries – wash and dry well
1 cup water
1 cup granulated sugar
½ cup fine grain sugar – for coating
Makes 3 cups
Add water, granulated sugar and bring to boil.
Simmer for about 10 mins. Turn off heat.
Add cranberries to the hot syrup and transfer into a container. Refrigerate overnight.
Spread out the caster sugar onto a large tray.
Strain the cranberries from the syrup and transfer into the tray.
Toss them evenly so each cranberry is coated with the sugar.
Use a scoop or strainer to transfer the coated cranberries onto a clean tray.
Allow to dry for a couple hours so that the sugar will stick to the cranberries.
Pop into your mouth and enjoy!