A beautifully sweet and lightly tart garnish that you can adorn any dessert.
This was my first time making these stunning Sugared Cranberries and it will not be the last time. I used these as part of my Carrot Cake-Cheesecake Pie that I made for Easter. This is an amazingly easy recipe that added the beautiful final touch to my dessert to make it a showstopper. So if you are looking to elevate your next dessert, try making these deliciously easy Sugared Cranberries and watch your guests' eyes sparkle when you bring it to the table after the main course.
Time: 75 minutes
Yield: About 3 cups
¼ cup water
¾ cup granulated sugar, divided
6 oz fresh cranberries
Line a rimmed baking sheet with parchment paper. Set aside.
In a medium saucepan, combine ¼ cup water and ¼ cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
Stir in cranberries to fully coat in syrup mixture then remove from heat and stir 1 minute.
Remove cranberries with slotted spoon and transfer to prepared baking sheet. Allow the cranberries to completely dry for at least 1 hour.
Roll cranberries in batches in the remaining ¼ cup sugar to coat.