Sugared Cranberries (easy, 3-ingredient garnish)
Sugared cranberries look far more impressive than the effort they require. It's a very simple recipe using fresh berries, a quick syrup, and some patience while they dry. That is it. No special tools needed. They make incredible decorations for festive cakes, desserts and cocktails.
Servings 2 cups
Ingredients
- 1 ½ cups fresh cranberries
For the simple syrup:
- ½ cup sugar
- ½ water
For rolling:
- ½ cup sugar
Instructions
- To prepare the quick syrup, stir ½ cup sugar and ½ water in a medium saucepan just until combined.
- Heat over medium heat until it boils, then let it simmer for about 4 minutes, without stirring, until the sugar has completely dissolved and the syrup is a bit thickened.
- Remove the saucepan from the heat, wait for a minute or two, and add 1 ½ cups fresh cranberries. Let them sit in the hot syrup for about 30 seconds to 1 minute, being careful not to let them burst.
- When they look glossy and evenly covered, lift them out of the syrup using a slotted spoon, and place them on a baking sheet lined with parchment paper. Spread them out and check as they dry out so they don't stick together.
- Let the cranberries cool and dry for about 1 hour. They should be sticky enough for the sugar to adhere, but not wet.
- Once cool and slightly dry, roll them in ½ cup sugar until they are completely coated.
- Store uncovered at room temperature for several hours to fully dry. Once set, they can be loosely covered and kept for a day or two.
Notes
The syrup can be made ahead and kept refrigerated in an airtight glass jar. It keeps for months. Rewarm (do not boil) before adding the cranberries.
Use granulated sugar; no other type will work for this recipe.
Do not refrigerate them, as the moisture might cause the sugar to melt.
