I’ve been wanting to make these pretty little gems since I first started seeing them pop up on the internet a couple of years ago. They couldn’t be more easy, or festive – and they bring a nice little pop of color and sweetness to your holiday table.
Fresh cranberries are steeped for a few hours in a simple syrup, then set out to dry for a bit before getting a dusting of sugar to make them glisten. They’re sweet and tart, with a bit of crunch left. The perfect finger food, a gorgeous addition to a wheel of baked brie, or simply as a garnish for that special dessert or cocktail you’re having at your Christmas parties.
And, it’s the perfect thing to let your little ones help out with in the kitchen. They loved rolling around the cranberries in the sugar, and then munching on them afterwards. This is one we’ll look forward to making again and again during the Holiday season!
2 3/4 cups granulated sugar
2 cups water
2 cups fresh cranberries
Add 2 cups granulated sugar and water to a medium saucepan set over low heat. Cook, stirring the mixture frequently, until the sugar dissolves. Remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a large bowl then cover and refrigerate for 8 hours.
Line a baking sheet with aluminum foil and place a cooling rack on top. Use a strainer or slotted spoon to remove the berries from the pan and drain the excess syrup, then place them on top of the cooling rack to dry for about an hour or so. The sugar will get tacky – allowing the sugar to stick easily.
Place the remaining 3/4 cup sugar in a shallow baking dish or bowl. Working a few at a time, add the cranberries and roll to coat with a thin layer of sugar. Carefully remove and place back on the cooling rack to dry for about an hour before storing in an airtight container for up to 1 week.