Cranberries covered in sugar are not only pleasant to look at, they taste good too! Soaking them in simple syrup removes a bit of the tartness, and paired with sugar, it is the perfect combination of sweet and sour….win, win!
These beauties can be used as an elegant garnish on cakes, pies, or tarts. They look enticing on a dessert table or placed on a charcuterie board. The possibilities are only as limited as your imagination:).
They are so easy to make too! Just a few simple ingredients!
In a small saucepan, add the granulated sugar and water. Stir until combined. Cook over medium heat just until sugar dissolves. Do not boil the sugar water. If the water is too hot, it will cause the cranberries to pop and split.
Remove the pan from the heat and add the cranberries. At this point, I like to refrigerate the berries overnight or for at least eight hours. This removes some of the tangy taste. The cranberries are naturally going to float, so I place a small plate on top to help them sink into the syrup. Cover with plastic wrap and place in the refrigerator until ready to dip in sugar.
**Strain the cranberries and place on a piece of parchment or wire rack to set for an hour.
Add the cranberries to the decorating sugar in small batches. Gently remove the covered berries from the sugar and place on a rack for another hour before using.
*You can use granulated sugar too. I just like the look of the sugar crystals.
**Save reserved simple syrup for drinks or to brush on cakes.
At this point, these dazzling sugar coated cranberries are ready to eat, garnish or give as a gift.
Coated cranberries can be stored for up to two days in an airtight container in the refrigerator. Any longer than that and the berries will start to sweat and won’t be very pretty.
I hope you make these tasty treats, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!