SUGARED CRANBERRIES | CANDIED CRANBERRIES RECIPE
Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're great on their own, too!
Provided by Rachel Gurk
Categories Desserts
Time 1h10m
Number Of Ingredients 3
Steps:
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
- Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
- Store in an airtight container in the fridge for 2-3 days.
Nutrition Facts : ServingSize 1 ounce, Calories 133 kcal, Carbohydrate 35 g, Sodium 1 mg, Fiber 1 g, Sugar 33 g
SUGARED CRANBERRIES
Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.
Provided by nch
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 11h20m
Yield 20
Number Of Ingredients 3
Steps:
- Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
- Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
- Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g
CANDIED CRANBERRIES
Categories Candy Fruit Thanksgiving Low Sodium Cranberry Fall Winter Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
- Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)
SUGARED CRANBERRIES
Provided by Bobby Flay
Time 9h15m
Yield 2 cups cranberries, 1 1/2 cups cranberry syrup
Number Of Ingredients 3
Steps:
- Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
- Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.
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EASY CANDIED CRANBERRY RECIPE – EVERYDAY DISHES & DIY
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Servings 4Estimated Reading Time 1 minCategory DessertCalories 318 per serving
- Warm syrup in saucepan; do not overheat—if syrup is hot it will pop the cranberries. Remove from heat and gently coat cranberries. Cover bowl with lid or cellophane and refrigerate overnight.
- Drain cranberries of excess syrup. Line baking sheet with parchment paper. Place sugar in large wide bowl.
- Add cranberries in ½ cup increments and thoroughly coat in sugar; place on cookie sheet and separate. If sugar gets too damp, replace with fresh sugar and continue coating cranberries until finished.
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