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
SUGARED CRANBERRIES
These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.
Provided by Yossy Arefi
Categories candies
Time 30m
Yield 3 cups
Number Of Ingredients 2
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.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams
SUGARED CRANBERRIES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
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
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.
FROSTED CRANBERRIES
Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.
Provided by KF1065
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 10 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.9 g
SUGAR DUSTED CRANBERRIES
I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time.
Provided by Lawsome
Categories Candy
Time 10h15m
Yield 12-16 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 268.9, Sodium 1.7, Carbohydrate 69.5, Fiber 1.1, Sugar 67.6, Protein 0.1
SUGAR 'N' SPICE CRANBERRIES
"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."
Provided by Taste of Home
Time 55m
Yield 7 cups.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until the cranberries pop and mixture is thickened. Cover and refrigerate until chilled.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 2g fiber), Protein 0 protein.
SUGARED CRANBERRIES
Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute
Provided by Tearanii
Categories Low Protein
Time 9h
Yield 1/3 cup, 9 serving(s)
Number Of Ingredients 4
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.
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- In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
- Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
- After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.
SUGARED CRANBERRIES RECIPE | MYRECIPES
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- 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.
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