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Sugared cranberries bring the perfect blend of tart and sweet flavors together. The are an ultimate side dish, part of your antipasto platter, or dessert topping. They are so easy to make and best of all, they are packed with Vitamin C, which can surely be used around this time of the year!
One of my favorite ways to use sugared cranberries is to add to a cheesecake. They add a beautiful element and just the right amount of tart flavor to the sweetness of the cake. A favorite cheesecake is Giada De Laurentiis’ Mascarpone Cheesecake. Add the cranberries around the edge and you have a beautiful dessert perfect for your holiday dinner.
Enjoy this recipe to use for your next holiday gathering!
Sugared Cranberries
Sugared cranberries that are the perfect balance between tart and sweet. The best side dish, charcuterie board element, or dessert topping.
Ingredients
- 1 bag Fresh cranberries
- 1 1/4 cup granulated sugar divided
Instructions
- Make simple syrup by combining 1/2 cup sugar with 1/2 cup water in a saucepan. Gently simmer for 3-4 minutes.
- Turn off heat. Add cranberries and stir to coat with syrup, only allowing the cranberries to remain in the syrup 30 seconds.
- Remove the cranberries to a cooling rack, spreading out in a single layer.
- Dry for 1 hour.
- Roll the cranberries in 1/2-3/4 cup of sugar and return to the drying rack for 1 more hour.
- Store dried cranberries in a covered container in the fridge for up to 3 days.