There are very few things that scream Holiday like these Sugared Cranberries! Today I’m sharing the full recipe video with tips on making these a family tradition every year!

It’s the season for cranberries and everything sweet that comes with it. How are you all keeping up so far?

I have to say, things are a bit better this year than where I was last year. I think it’s probably because I’m not hosting this season. We’re invited and it’s a potluck, so I’ll be making one huge salad for 40 people 🙂

One thing I’m excited to make every single year, hosting or not, are those Sugared Cranberries. I’ve also made a recipe video for you to see how easy they are!

SUGARED CRANBERRIES

One of my favorite cranberry recipes are those sugared cranberries. They are crunchy, sweet, fruity and very festive.

They taste like cranberries, but with a crunchy sugar coating. I love to flavor mine with a hint of clementine. Orange or lemon would work beautifully too in this recipe.

Another terrific flavor to infuse the cranberries with is rosemary. Fresh rosemary pairs so well with sugared cranberries! That sweet and savory, herb and fruity melody is great on cheese platters, appetizers or desserts!

These Sugared Cranberries also keep well in the fridge for up to a week. Just be sure when you store them that they are well covered and can’t catch humidity.



SUGARED CANBERRIES RECIPE

RECIPE VIDEO

                         

Fist of all, wash your cranberries. Make sure you discard any that are bruised, old or discolored. 

Then you’ll need to start on the syrup. The simple syrup s basically equal parts of sugar to water brought to a boil. Turn off the heat and your syrup is ready.

I added clementine peel to the water to infuse my syrup. However you may skip this or choose to add orange or lemon peel. Also you can add cinnamon sticks, anise or spice if you prefer.

You’ll now add the cranberries and toss them in the sticky syrup hot syrup. And then remove the berries to cool on a wire rack. The syrup will still be sticky all over the surface of the cranberries.

In a separate bowl you’ll add regular granulated sugar with more clementine zest. Again the clementine here is purely optional but so highly recommended for flavor! Substitute it for orange if you don’t have some clementine on hand.

Now take the sticky cranberries from the wire rack and drop them into the granulated sugar bowl. Use your hands, a spoon or small sieve to roll out the cranberries and shake off excess sugar.

Make sure that cranberries are well coated however before removing excess sugar. The sugar will harden as it sits so don’t worry about having a thick layer of sugar.



HOW TO SERVE SUGARED CRANBERRIES

Honestly, they’re perfect as they are! Sweet, tart, fresh, crunchy and super satisfying.

My second favorite way of serving the sugared cranberries would probably be in a cheese platter setting. This easy frosted cranberries with Frosted Cranberries with Cheese Crostini is a MUST make!

Any cheese platter works beautifully with sugared cranberries, also Holiday roasts look festive next to some sugared cranberries.

You can also bake them with Brie and pastry, and even more, you can bake them into apple pies and desserts. Another thing I love to serve them with is vanilla ice cream.

They make a perfect garnish to any food, and festive centre piece to any table.



SUGARED CRANBERRY TIPS

When making frosted cranberries, I prefer drying the cranberries first because I feel the coating sticks better.
Another thing to remember is the sweetness or tartness of your cranberries when you first buy them will remain the same.
If you’ve heard that soaking the cranberries in a syrup solution overnight will make them sweeter—I’m sorry to say that it doesn’t make a significant difference.
At the same time, I feel the sugar coating will do the trick so don’t stress about that.
Adjust the sugar and water amount depending on how many pounds of sugared cranberries you’re making. This 2 cups each ratio is good enough for at least 2.5 pounds.
Skip the clementine if you prefer and make it plain. Or make it with orange, lemon or vanilla, or rosemary if you want a deeper flavor.
Keep the ready cranberries in an airtight container in the fridge for unto 2 weeks. Make sure the container is lined with kitchen towels or paper towels to absorb any moisture.



CRANBERRY RECIPES

Festive Cranberry Pistachio Holiday Biscotti

Baked Brie Toast with Cranberries

Mini Cheesecake Bites with Pistachios and Cranberries

How To Make Biscuits With Cheddar Rosemary & Cranberries

Orange Lemon Squares with Cranberries

Hazelnut Cranberry Pumpkin Muffins




Sugared Cranberries Video








Sugared Cranberries

2 cups granulated sugar
2 cups water
1 clementine or orange peeled (optional)
4 cups fresh cranberries (washed)

Coating

1 cup granulated sugar
1 clementines zested (optional)




Boil the sugar and water with the clementine peel for 3 minutes and set aside to cool down for 3 minutes. Remove the clementine peel with a spoon.
Add the washed cranberries to the syrup mixture and toss it well to coat.
Remove the cranberries from the syrup and place on a cooling rack with parchment paper under it Spread the cranberries in a single even layer and let them dry for about 1 hour.
In a large bowl, toss the sugar and zest of the clementine. Take a few cranberries at a time ( 10 or so) and add them to the sugar mixture. Use a spoon to toss the cranberries and coat them in the sugar then remove them back to the same cooling rack. Repeat with the remaining cranberries.




When making frosted cranberries, I prefer drying the cranberries first because I feel the coating sticks better.

Another thing to remember is the sweetness or tartness of your cranberries when you first buy them will remain the same.

If you’ve heard that soaking the cranberries in a syrup solution overnight will make them sweeter—I’m sorry to say that it doesn’t make a significant difference.

At the same time, I feel the sugar coating will do the trick so don’t stress about that.

Adjust the sugar and water amount depending on how many pounds of sugared cranberries you’re making. This 2 cups each ratio is good enough for at least 2.5 pounds.

Skip the clementine if you prefer and make it plain. Or make it with orange, lemon or vanilla, or rosemary if you want a deeper flavor.

Keep the ready cranberries in an airtight container in the fridge for unto 2 weeks. Make sure the container is lined with kitchen towels or paper towels to absorb any moisture.

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