Sugared Cranberries
May it be for pies, cakes, cupcakes or any other holiday dessert, these Sugared Cranberries are perfect for any Christmas bakes, and simple to make!
I used them for my Dark Chocolate Sea Salt Tart and they looked super festive and complimented the dark chocolate beautifully
Ingredients you’ll need
These are so easy to make and require only 3 basic ingredients:
- Water
- Granulated sugar
- Fresh cranberries
Can you eat fresh cranberries?
Cranberries are generally considered safe to eat raw, but they have a very bitter and acidic taste, so in general, people prefer them dried, cooked or sugared.
One thing to consider before eating raw cranberries, is cleaning them thoroughly, then drying them before cooking.
If you have too many cranberries to use, feel free to freeze them!
How to make cranberries taste better?
There are a few ways to make cranberries taste better. You can incorporate them in baked goods, make a cranberry sauce, cranberry juice, cranberry jam, or you could make sugared cranberries with them, among other things.
Follow this link for more Christmas dessert inspiration, or follow the links below to see some of my favorite Christmas bakes:
Dark Chocolate Peppermint Bark
Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!
If you make this recipe, please be sure to give it a rating and leave a comment!
Sugared Cranberries
Ingredients
- 1/2 Cup water
- 1 Cup granulated sugar
- 1 Cup fresh cranberries washed and dried
Instructions
- Prepare a wire rack set over parchment paper and set aside
- Start by making a simple syrup, combining the water and 1/2 C sugar on a sauce pan. Cook over med-high heat until sugar dissolves and mixture comes to a simmer around the edges. Remove from heat and let cool to room temperature
- Add cranberries to syrup and stir to coat. Set them over the wire rack and let them dry for 45 mins (they will get sticky)
- Place the remaining sugar over a shallow dish and roll cranberries until completely coated; work on batches if necessary. Let them dry completely and store them in an air tight container for up to 3 days at room temperature
