Description
These sugared cranberries are frosted red jewels, crisp on the outside, juicy on the inside. They’re perfect for decorating your Yule logs, cheesecakes, cocktails, and festive dessert platters.
Ingredients
Scale
- ½ cup fresh cranberries (≈ 60 g)
- ½ cup granulated sugar for the syrup (≈ 100 g)
- ½ cup water (≈ 120 ml)
- Extra sugar for coating: ½–1 cup (≈ 100–200 g)
Instructions
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Make warm syrup : Simmer water + ½ cup (100 g) sugar until dissolved.
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Remove from heat; cool to warm, not hot.
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Soak berries : Add cranberries to the warm syrup; toss gently to coat.
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Cover and refrigerate overnight (best) or freeze 30 min (quick).
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Drain well 5-10 min.
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Sugar-coat : Toss small batches in a bowl of sugar until evenly coated.
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Dry on a rack or parchment 1-2 hours until the shell is dry to the touch.
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Store until serving (see below).
- Prep Time: 20 min
- Cook Time: 5 min
- Category: basic pastry, dessert
Nutrition
- Serving Size: 100 g
- Calories: 320 kcal