Up until several years ago, they only way I’d eaten cranberries was cooked in a jelly, sauce or baked good. It’d never occurred to me that you could eat these sour little suckers raw, until I was served a swizzle stick full of them in a holiday cocktail. Without asking, I pulled one of the ‘candies’ off the stick with my teeth thinking it was pure sugar. To my surprise and delight, I’d crunched into a tart cranberry sweetened up with a candy coating. I could have eaten a bowl full! In fact, while I tested recipes for this post I did eat a whole bowl of them. There’s a plethora of recipes on the web for these luscious gems and, for the most part, the ingredient list is the same. Where the recipes differ is in the technique. My recipe is a combination of steps that I think produce the best SUGARED CRANBERRIES. You can use them to garnish anything that you’d use fresh fruit on, as long as the flavours work together – they’re deadly in a Manhattan. Happy crunching!
1 cup + ½ cup granulated sugar
1 cup water
1 cup fresh cranberries, picked over to remove any bad berries
Mix 1 cup sugar with water in a medium pot.
Place pot over medium-high heat.
Cook until sugar dissolves but don’t bring it to a boil.
Remove from heat and allow the syrup to cool to room temperature.
Add cranberries to cooled syrup and allow to sit for 2 hours.
Sprinkle remaining ½ cup of sugar on a plate.
Using a slotted spoon, lift the cranberries from the syrup allowing them to drip off a bit.
Roll the cranberries around in the sugar until they are completely coated.
Leave them on the sugared plate until the sugar-coating hardens. about 1 hour.
THE LOVE: It’s really important to allow the syrup to cool so you don’t cook the cranberries.
Thanks for reading.
Photography by Michelle Hooton