Sugar Coated Cranberries Recipes

SUGAR COVERED CRANBERRIES RECIPE

Steps:

• Combine 1/2 C. water and 1/2 C. sugar in a medium saucepan on low/medium heat. Stir until sugar is dissolved, then turn off the heat.
• Add the cranberries to the simple sugar syrup; stir to coat all cranberries evenly.
• Use a slotted spoon to place cranberries on a sheet of parchment paper to dry for one hour. Cranberries should be slightly sticky.
• Roll the cranberries, a few at a time, in the remaining sugar (1C.) until they are fully and evenly coated.
• Allow the cranberries to sit & dry an additional hour before serving.

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 COATED CRANBERRIES RECIPE

Steps:

• Put the water and 1/ cup of sugar in a saucepan and place it over medium heat.
• Bring the mixture to a simmer and whisk the sugar until it completely dissolves into the water.
• Remove the pan from heat and stir in the cranberries so that they are coated completely with the syrup. Cover the pan with a lid and let the cranberries steep for about 10 minutes.
• Use a slotted spoon to transfer the cranberries onto a piece of parchment paper placed on a wire cooling rack. You can collect the remaining syrup to use it to sweeten your cocktails.
• Let the syrupy cranberries dry for about an hour.After an hour is up, take the remaining sugar and place it in a platter.
• Transfer the cranberries to the platter and make sure to thoroughly roll them in the sugar. This will help you coat the cranberries with the sugar crystals.
• Put the sugar-coated cranberries in a lidded airtight container and place it in the fridge.

SUGARED CRANBERRIES

Steps:

• Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat, stirring until sugar is dissolved, about 1-2 minutes.
• Bring the mixture to a boil, then simmer for an additional 4-5 minutes to make a simple syrup.
• Remove the syrup from the heat and add the cranberries, stirring to coat all fruit.
• Rest the berries in syrup for 5 minutes then transfer to a storage container. Store for a minimum of 4 hours to overnight.
• Strain the cranberries from the syrup and transfer the to a wire rack to dry for at least 1 hour. (You can save any leftover cranberry syrup to flavor Holiday cocktails
• Add the remaining 1/4 cup sugar to a bowl and roll the cranberries in the sugar. Transfer the sugared berries to parchment paper to dry. Store in an airtight container in a cool, dry place for up to one week.

SUGARED CRANBERRIES

Steps:

• In a medium saucepan, combine the water with 1 cup of the sugar over medium heat, stirring until the sugar is dissolved.
• Remove from the heat and add the fresh cranberries, stirring to coat. Let them soak for 20 minutes.
• Drain well and let the cranberries air dry for an hour on a wire rack. Once the cranberries are tacky to the touch, transfer them to a bowl with the remaining 1/2 cup of sugar and toss to completely coat well.
• Store in an airtight container with a small bowl of uncooked rice next to them. The rice will help absorb moisture to keep the cranberries fresh for a couple of days. You can also always toss them with more sugar if they start getting sticky.

SUGARED CRANBERRIES

Steps:

• Heat 1/2 cup water and 1/2 cup sugar over medium high heat in a medium saucepan. The water will be very shallow. Stir to combine and bring to a simmer. Make sure the sugar has fully dissolved. Once simmering, remove from the heat and stir in the cranberries. Stir to coat the cranberries completely in the water. Allow to sit for 10 minutes.
• Line a baking sheet with wax paper. Using a slotted spoon, transfer the cranberries to the baking sheet and allow to dry for a minimum of 30 minutes. Lay the cranberries as flat (single layer) as possible.
• After 30 minutes to an hour, pour the remaining sugar over the cranberries, using a wooded spoon, stir the cranberries to coat completely.
• Let the cranberries dry on the counter for another hour. When the sugar is dried on the cranberries, they're done!
• Enjoy!

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 | CANDIED CRANBERRIES RECIPE

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.

FROSTED CRANBERRIES

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

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.

SUGARED CRANBERRIES

Steps:

• Dissolve ½ cup sugar and water in a saucepan, heating up over medium until the sugar syrup is completely dissolved. Hot but not boiling.
• In small batches, gently place the cranberries into the sugar syrup and mix until coated. Remove the cranberries with a slotted spoon and place on parchment paper (or on a wire baking rack).
• Place the sifted icing sugar or white sugar into a bowl. Place a few cranberries at a time into the icing sugar. Don't allow the sticky cranberries to touch each other. Sprinkle with more icing sugar to cover the cranberries and roll them around in the sugar until they are completely coated. Place them on fresh parchment paper and allow them to harden up and set for at least 1 hour.