Sugared cranberries were always one of those things that I admired from afar. I don’t know why, but I assumed they would be hard to make. But when I made a yummy cranberry orange cake recently, I knew that candied cranberries would be the PERFECT compliment.
And y’all, they are super easy! It’s as simple as dissolving some sugar into water, heating it to almost boiling, and then just letting the cranberries sit in the sugar/water overnight.
I guess the most “complicated” part is just the fact that these take time. You need to give yourself at least 8 hours to let the cranberries get nice and coated in the sugar water, so they are sticky on the outside. And then another hour to let the sugar dry on the cranberries.
One other thing. The recipe calls for “super fine sugar.” I couldn’t find that in my grocery store (it’s NOT powdered sugar!) But I did find a trick online where you just take the sugar, and process it in your food processor, so it’s just a little more fine than granulated sugar. That consistency sticks better to the cranberries.
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Store in an airtight container in a cool place for up to a week.