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SUGARED CRANBERRIES

Sweet tart fresh cranberries with a sugary coating. Scrumptious and beautiful for garnish.
Course Dessert
Author Yvonne Pratt

Ingredients

  • 1 cup orange juice
  • 1 1/2 cups granulated white sugar, divided (plus more if needed for sugaring the cranberries)
  • bag fresh cranberries, about 2 cups

Instructions

  • Add 1 cup of orange juice and one cup of sugar to a saucepan. Whisk and simmer until all the sugar has disolved. Remove from heat.
  • Add the cranberries and let them steep for 10 minutes.
  • Meanwhile, line 2 large rimmed baking sheets with parchment paper and set them aside.
  • Remove the cranberries out of the syrup a few at a time using a slotted spoon, small strainer or spider. Let the excess syrup drip back into the pot.
  • Strain well and turn them out onto the parchment line baking sheets. Make sure they do not touch one another
  • Let the cranberries sit for about an hour to dry. They will still be very sticky.
  • Put the remainder of the sugar in a bowl and drop a few cranberries at a time in the sugar. Use a spoon to turn and coat them with sugar. Remove to a large plate.