Sugar Dusted Cranberries Recipes

SUGARED CRANBERRIES

Steps:

• Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
• When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
• Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

SUGARED CRANBERRIES

Steps:

• 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, reserving steeping liquid, if desired.
• 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.
• Note: The steeping liquid clings to the berries and helps the sugar adhere.
• Store in an airtight container in a cool place for up to a week.

SUGARED CRANBERRIES

Steps:

• In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
• Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)

SUGARED CRANBERRIES

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.

SUGAR DUSTED CRANBERRIES

Steps:

• Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan.
• Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally.
• Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours.
• Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods.
• Toss cranberries with superfine sugar in large bowl until coated.
• Place on baking sheet lined with parchment paper.
• Let dry 2 hours.