Delicious cranberries coated in sugar create an easy, two-ingredient, no-bake holiday snack! Sugared cranberries are also an excellent garnish for any of your holiday recipes.
I’ve always liked candy that is both sweet and sour. Why? I’m not sure. But what about Sour Patch Kids? Ohhhhh. They are just up my alley.
Cranberries aren’t sour, but they are tart, which makes them ideal for my first sweet and tart candy, Sugared Cranberries. I’ve also heard them referred to as candied cranberries; the same thing, just a different name.
- Can I use frozen cranberries?
- Sugared cranberries are easy to make
- You only need 2 ingredients
- How to use sugared cranberries
- How to store sugared cranberries
- How long do sugared cranberries last?
- Sugared Cranberries
- Can you eat raw cranberries?
- Do cranberries need to be sweetened?
- How many calories are in sugared cranberries?
- What type of sugar is in cranberries?
- Can you eat raw uncooked cranberries?
- How do you sweeten raw cranberries?
- How do you dry and sweeten fresh cranberries?
- Why can’t you eat raw cranberries?
- Are candied cranberries healthy?
Can I use frozen cranberries?
You certainly can! I always have frozen cranberries on hand, and that’s what I normally use to make them.
Just place the required quantity in a bowl and let it at room temperature for approximately 10 minutes before tossing it in the simple syrup mixture.
Sugared cranberries are easy to make
I tried to keep this dish as easy as possible. Simple to make during the hectic Christmas season. Something that needs almost no thought since the post-Thanksgiving food coma is still present.
Fortunately, producing them was the first step in creating this lovely festive pavlova. However, this meant they had a function and I couldn’t just sit down and devour them all. As a result, I had to create a double batch.
[finger snaps] Oh, please.
You only need 2 ingredients
These are incredibly simple and just take two ingredients if you don’t include water (which I don’t):
- cranberries (fresh or frozen) (fresh or frozen)
- sugar, granulated
- Bring some water and sugar to a boil until the sugar melts, then toss in the cranberries to coat.
- Let them to cool somewhat on a wire rack before coating with sugar.
Voila! You now have sugared cranberries on your hands. They make a lovely garnish as well as a tasty snack. Even though they’re sugar-coated, the natural acidity of the cranberries keeps them from being excessively sweet.
How to use sugared cranberries
I keep them in a tiny bowl in my fridge since I like them cold, but theyre also the ideal little snack to lay out on the counter during a party and let your guests grab a couple if the whim strikes them.
You might garnish a drink with them, such as Cranberry Mimosas or Cranberry Champagne Margaritas.
You might also put them on top of:
- Mascarpone Whipped Cream on Pavlova
- Christmas Log Cake (Bche de Nol)
- Roll of Gingerbread Cake with Eggnog Cream Cheese Filling
- Simple Apple Strudel
- Tart of Fresh Fruit with Lemon Mascarpone Cream
- Bars of Sugar Cookie
- Beet Chocolate Cake
- Fruit Tart with Nutella
How to store sugared cranberries
Refrigerate them in an airtight container.
How long do sugared cranberries last?
They’ll keep in an airtight jar in the fridge for a few days. If they start to cry a little, simply roll them in additional sugar!
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- Sheet pan with a high side
- Paper made with parchment
- Cooling racks made of wire
- Small saucepan
- blending bowls
- 1 cup granulated sugar (distributed)
- 1 cup cranberries, fresh
- 2 cup of water
2 cup sugar and water. Remove from heat after stirring continuously until the sugar has dissolved.
1 pound granulated sugar 1
Combine 1 in a medium saucepan over medium heat.
- Stir in the cranberries to coat. Let to settle for 5-10 minutes, stirring regularly to achieve even coating.
1 cup cranberries, fresh
- Cool the cranberries on a wire rack (placing parchment paper underneath to catch the dripping sugar syrup). Let for an hour of cooling.
- In a large mixing basin, combine the remaining sugar and half of the cranberries. To mix, toss everything together. Transfer coated cranberries to clean parchment paper to set using a slotted spoon. Repeat with the second half. Let to sit for at least an hour before serving.