Sugared cranberries are the simple yet spectacular treat you didn't know you needed. They are perfect to use during the holidays to add a little pizzaz to your desserts, charcuterie boards or cocktail bar. I personally love the way they pair well with a mimosa. However you use these quick-to-make treats, I promise they will up your hosting game.
Sugared Cranberries
Makes about 3.5 cups
Ingredients
12 oz fresh cranberries, rinsed and dried
1/2 cup water
2 cups granulated sugar, DIVIDED
Method
Place cranberries in a 9x13 baking dish and set aside. Pour 1 1/2 cups sugar into another 9x13 dish and set next to the cranberries.
In a small pot, combine 1/2 cup water with remaining 1/2 cup of sugar over medium heat. Stir gently and then allow the mixture to just start to simmer. Once it does, stir often until the sugar is completely dissolved, making a syrup.
Immediately (and carefully) pour the hot syrup over the cranberries and shake/stir for several minutes to completely coat the cranberries in syrup. Next, using a slotted spoon move the cranberries into the sugar dish. Shake/stir again until they are well coated in sugar.
Immediately (and carefully) pour the hot syrup over the cranberries and shake/stir for several minutes to completely coat the cranberries in syrup. Next, using a slotted spoon move the cranberries into the sugar dish. Shake/stir again until they are well coated in sugar.
Cover the dish tightly with plastic wrap and store on the counter (not in the fridge) until ready to use. These can be made 2-3 days in advance, although I prefer to make the just the day ahead.