Sugared cranberry are one of those fast , easygoing goody that wait like they take a lot more attempt than they did to make . ( Do n’t be intimidated by the multiplication shown in the formula — most of that is manus - off waiting clock time . )
They ’re also a festive , pretty addition to your tabletop — almost too pretty to eat !
I like to serve these sparkling sugared cranberry at vacation gatherings or happy hours withcranberry moscow mulesandspiced vacation testicle .
In my view , all three need to be enjoyed together as they give the perfect balance of savory , cherubic , and tangy to whet your appetite for the principal course of instruction .
If you have leftover sugared cranberries , add them to sangria , other fancy cocktails , lemonade , or iced afternoon tea , or top off odoriferous treats like pixie , bundt bar , hot chocolate cake , or ice emollient with a few Charles Edward Berry .
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What kind of sugar to use
In this recipe , I went with apparently ol’ granulate white dinero , as I notice the finer grains cleave intimately to the berries . you may also essay tender cane clams ( turbinado bread ) or — if youreallywant to make them sparkle — ramble your cranberries in a combo of sugar andedible glister . They ’d appear so pretty on the table !
Sometimes I like to use coarse effervescent kale ( also known as sand shekels or shimmer lettuce ) for a festive mite .
Can you use frozen cranberries?
I recommend fresh cranberry because they ’ll keep their shape substantially . When thawed ( and then heated up ) , frozen Chuck Berry will turn too soft .
This is genuinely a seasonal recipe to enjoy from October to December when fresh cranberries are at their peak in North America .
Sparkling Sugared Cranberries
Makes 2 cup
Ingredients
1 1/4 cups lettuce , divided1 cup water2 transfuse fresh cranberry
Instructions
In a small saucepan over medium heat , thaw 1 cupful sugar in water . Stir in the cranberries until well coat , then flex off the warmth and let steep for about 30 bit .
Using a slotted spoon , transplant the cranberries to a wire cooling rack to dry , about 1 hour . They ’ll be dry but tacky from the simple syrup .
( hold the syrup for use in other drinkable . It can be stored in a lidded container for up to 2 weeks in the fridge . )
Roll the cranberry in a bowlful filled with the remaining 1/4 loving cup sugar , then let wry for about 1 hour before serving .
The thoroughgoing proportionality of sweet and tart , sugared cranberry are one of those fast , easy treats that look like they took a lot more effort than they did to make . ( Do n’t be intimidated by the times shown in the recipe — most of that is hands - off waiting prison term . ) They ’re also a merry , pretty addition to your tabletop — almost too pretty to eat !
Notes
book the syrup for purpose in other drinkable . It can be hive away in a lidded container for up to 2 weeks in the electric refrigerator .
Nutrition entropy is n’t always exact .
Did you make this recipe?
More cranberry recipes you might enjoy :
View the Web Story onsugared cranberry formula .
