These tasty, sugared cranberries are incredibly easy to prepare and make for perfect sweet snacks or to decorate cakes with.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Cooling Time: 1 hourhour
Add ½ cup of sugar and the water to a small size sauce pot and heat over medium heat until the sugar is completely dissolved. Do not boil.
Remove the pot from the burner and mix in the cranberries and stir for 1 to 2 minutes until they are coated.
Remove the cranberries using a slotted spoon and spread them out over a cookie sheet tray lined with parchment paper and let them cool for about 30 to 45 minutes. They will be sticky so try to spread them out from one another.
Next, toss the coated cranberries in batches in a small size bowl of sugar to completely coat them and give them a frosted look.
Set them on a separate cookie sheet tray lined with parchment paper for a further 30-45 minutes or until the sugar has dried onto them.
Make-Ahead: You can make these sugared cranberries up to 2 days ahead of time.How to Store: Keep covered at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 7 days. Freeze covered for up to 3 months.You can use frozen cranberries in this recipe.Dried cranberries will not work for these.It is ok if you are using pure organic cane sugar that has a light brown tint to it.If you accidentally boil the simple syrup wait 10-15 minutes away from the burner before putting in the cranberries or else they will pop.