Sugared Cranberries

I think these are so pretty. They just ooze holiday festivity to me.  And they are a nice change from all the super sweet treats that are abundant this time of year. They are slightly sweet, with a crisp exterior, and a pop with a bit of tartness when you bite into them. I love all those things combined in this great little snack.

Serve them a little snack, put them out on your table with the holiday spread, or package them up in jars or boxes lined with parchment paper as gifts.

Sugared Cranberries

3 cups white granulated sugar
3 cups fresh cranberries
1 cup superfine sugar

Bring white granulated sugar and 3 cups water to a simmer over medium heat, stirring until sugar has dissolved. It is important to let the sugar water come to the simmering point. If you don’t, it won’t become sticky enough and later in the process your sugar won’t stick. But do NOT bring it to a boil . If you go past simmer, when you pour your cranberries in, they will BURST (like they do for cranberry sauce). You don’t want that.  Trust me. 😉
Remove from heat and add cranberries. Stir to get all the cranberries coated. Cover.
Steep cranberries in sugar water in fridge overnight. (I only steeped mine for 6 hours and they were wonderful).
Strain cranberries well and gently toss in a shallow bowl with superfine sugar. Spread them out in a single layer on a baking sheet lined with parchment paper and allow to dry at least one hour.  Mine got crunchier on the outside the longer they sat out.



One response to “Sugared Cranberries

  1. I tried to call you while I was at Publix…I’m DYING for some more rolls!!!can you please post the recipe?also,I got the brown and white rice flour but they didn’t have tapioca flour..can I substitute something else for that?I have almond flour,and xantham gum..thanks!!

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