I only just made these candied cranberries for the first time this past week and I may now be completely obsessed. If I indulged in these little bursts of love earlier in life, I was either too young or had consumed one too many mugs of eggnog to remember. First time or not, I was sold.
These pretty cranberries may look like they might be just for decoration, but they’re not – they’re like eating candy. Good for you candy! Put them out as part of your holiday spread this year and surprise your guests with their perfect blend of sweet and a little part tart.
recipe originally from Kleinworth & Co.
1 cup granulated sugar
1 cup water
2 cups cranberries
3/4 cup granulated sugar
1. Rinse cranberries & set aside.
2. In medium saucepan heat 1 cup water & 1 cup sugar until sugar is dissolved & liquid is warm. Do not boil.
3. Remove from heat & allow to come to room temperature. (cranberries will pop if the syrup is too hot)
4. Once syrup is cool- pour over cranberries & place something on top of the cranberries to hold them down in the syrup since they will naturally float.
5. Cover & refrigerate overnight.
6. Once your cranberries have soaked for allotted time – strain out cranberries in colander & reserve syrup for other recipes.
7. Pat cranberries dry with paper towel. They should be tacky not wet.
8. Work in batches of 3-4 cranberries at a time – roll in small bowl of granulated sugar to coat.
9. Allow sugar to harden onto cranberries on a baking sheet for several hours.
10. Store at room temperature.