Sweeten up this holiday season with these amazing Sugar-Coated Cranberries
I’ve tried eating raw cranberries before, and they are not for me. The thought of sugar-coating the cranberries didn’t make me a believer. But, even if they tasted awful, I knew they would look great in the Cranberry Jello Shot photographs. So, I had my doubts about this sugar-coated cranberries recipe.
Ta-da!! Sugar-coated cranberries are awesome. So much so that I ate about a quarter of them at once. Why not? Cranberries are a superfood. And a healthy snack, right? Just ignore the sugar. It’s the holidays, and calories don’t count during Christmas!
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Ingredients you’ll need to make Sugar-Coated Cranberries
- Granulated Sugar
- Fresh Cranberries
You’ll need one package of fresh cranberries and granulated sugar to make this easy, great-tasting holiday snack.
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If you need a great cocktail shaker, check out this one!
How to make Sugar-Coated Cranberries
Rinse the fresh cranberries in a colander and shake off the excess water. The cranberries need to be dry, so the syrup sticks to them. I roll them on a couple of layers of paper towel to dry them quickly.
In a medium saucepan, bring 1/2 cup of water and 1/2 cup of sugar to a boil on medium-high heat, and stir to dissolve the sugar. Reduce heat and simmer for 3 minutes.
Add the cranberries and stir to coat them. Remove the saucepan from the heat and stir for another minute.
Remove the cranberries with a slotted spoon before they burst. Transfer them to a baking sheet lined with parchment paper to dry for 1 hour.
Roll the sticky cranberries in the remaining sugar to coat.
Remove the cranberries from the excess sugar with a slotted spoon and place them in a serving bowl. Sugar-coated cranberries can be made a day ahead and kept lightly covered at room temperature.
Place the serving bowl with the sugar-coated cranberries on the table with your holiday treats. Once your holiday guests eat one, they won’t be able to stop.
You can also use these sugar-coated cranberries to garnish the Cranberry Jello Shots.
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Sugar Coated Cranberries
Ingredients
- 3 Cups Fresh Cranberries 1 – 12 oz Package
- 1 1/2 Cups Granulated Sugar
- 1/2 Cup Water
Instructions
- Rinse the fresh cranberries in a colander and shake off the excess water.
- The cranberries need to be dry, so the syrup sticks to them. I roll them on a couple of layers of paper towel to dry them quickly.
- In a medium saucepan bring 1/2 cup of water and 1/2 cup of sugar to a boil on medium high heat, stirring constantly so the sugar dissolves.
- Reduce heat and simmer for 3 minutes.
- Add the cranberries and stir to coat them.
- Remove the saucepan from the heat and stir another minute.
- Remove the cranberries with a slotted spoon before they burst. Transfer them to a baking sheet lined with parchment paper to dry for 1 hour.
- Roll the sticky cranberries in the remaining sugar to coat.
- Sugar coated cranberries can be made a day ahead and kept lightly covered at room temperature.