sugared cranberries

Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're great on their own, too! 

Sugared Cranberries | Candied Cranberries Recipe

sugar, divided

water

(12 ounce) bag fresh cranberries, washed

Combine 1/2 cup sugar and 1/2 cup water...

Combine 1/2 cup sugar and 1/2 cup water  in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.

Stir in cranberries and stir to coat all...

Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!

Let cranberries dry for 1 hour. After one...

Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for 2-3 days.

Sugared Cranberries are a festive treat for the holidays. Use as a festive garnish, cake toppers, or enjoy as a sweet and tangy dessert. Known as Candied Cranberries and Sparkling Cranberries (клюква в сахаре)

Sugared Cranberries

cranberries

white sugar (for syrup)

icing sugar (sifted)

Dissolve white sugar and water in a saucepan, heating up over medium until the sugar syrup is completely dissolved. Hot but not boiling.

In small batches, gently place the cranberries into the sugar syrup and mix until coated. Remove the cranberries with a slotted spoon and place on parchment paper (or on a wire baking rack).

Sift icing sugar into a bowl. Working in batches, place cranberries into the icing sugar. Don&#39;t allow the sticky cranberries to touch each other. Holding the bowl, gently roll cranberries in a circular motion for at least 2 minutes, until completely coated.

Place coated cranberries on parchment paper to allow them to harden up and set for 1 hour.

Everything about these cream cheese danishes will bring holiday joy to your kitchen! Twirls of crescent dough layered with cream cheese and baked with a pool of strawberry jam and a buttery glaze on top to finish. Add in those sugared cranberries to bring it right over the top! 

Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze

roll Bake House Creations Crescent Rolls

Happy Farms Cream Cheese

sugar

egg milk (for egg wash)

warm melted Countryside Creamery Butter

vanilla extract

Make the sugared cranberries

Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot; stir to combine. Transfer to a parchment-lined tray and let cool for one hour (to make them sticky and not overly wet). Once cool and sticky, toss with the remaining 3/4 cup sugar to coat.

Make the cream cheese danishes

Preheat the oven to 375 degrees. Unroll the croissant dough out into one flat piece, and place on a clean work surface. Use a rolling pin to roll it out and press the seams together. You want to make a solid rectangle that is just a bit bigger than the original shape.

Using a butter knife, spread the cream cheese evenly over the croissant dough. Sprinkle with sugar.

Cut the dough into 4 long strips. Fold each strip in half (so the cream cheese isn&#8217;t getting all over your hands) and then twist each strip into a long rope. Roll the rope into a spiral to make the shape of the danish. Transfer to a parchment-lined baking sheet.

Mix the egg and milk to make an egg wash. Brush each danish with egg wash and dollop each danish with 1-2 tablespoons of the jam. Bake for 10 minutes; increase temperature to 400 and bake for 3-5 more minutes to get desired browning.

Finish and glaze

Remove from oven and let cool. While cooling, whisk the glaze ingredients together.

Top each danish with a few sugared cranberries (see notes below) and drizzle with glaze. I really (like, really) enjoy eating these warm. The cream cheese layer, the jammy goodness, the tart crunch from the cranberries&#8230; oof. So good!

How to make easy sugared cranberries with just 3 ingredients. These candied cranberries are perfect for decorating cakes, pies, and even holiday roasts.

Sugared Cranberries (Easy Recipe)

In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.

Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.

Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.

Roll cranberries in batches in the remaining 1 cup sugar to coat.

https://www.youtube.com/watch?v=98Ga6qSF0XE

Sugared Cranberries are so festive and are an easy way to dress up desserts for Thanksgiving and Christmas. Candied cranberries have just 3 ingredients and will make any dessert sparkle.

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How to Make Sugared Cranberries #Shorts

Sugared cranberries are an easy yet beautiful garnish for so many festive delights, from pumpkin pie to gingerbread waffles. They're also very tasty as a sweet snack all on their own! You need just 3 ingredients to make these sparkly treats, and you can use the same method with fresh rosemary.

How to Make Sugared Cranberries

(100 grams) fresh cranberries (do not use frozen)

(180 milliliters) water

Place cranberries in a large heatproof bowl. Set aside.

In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.

Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point. 

Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.

Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.

These blew my mind and are such a hit I make them every year for Thanksgiving and Chirstmas!

Sugared Cranberries make a fabulous garnish for pies, cocktails, holiday sides or on top of a cake. They also make a welcomed and delicious gift or snack!  [VIDEO below] See blog post for tips and variations. *You&#039;ll need about half a 12 ounce bag to make this recipe (to yield about 1 cup). For two cups, this recipe doubles with ease.

Sugared Cranberries Recipe

(120 grams) Water

(175 grams) Cane Sugar (divided)

(115 grams) Fresh Cranberries

In a small sauce-pot, whisk water and 1/2 cup (135 grams) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Add a scraped vanilla bean pod if desired. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.

Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out at room temperature for one hour.

Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.

Place the cranberries in a lidded container with a little pinch bowl of rice ( a couple of teaspoons ). The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than if not using the rice. The cranberries will stay fresh for two days or up to four depending on how fresh the cranberries are. After two-three days, you may notice the cranberries &quot;weeping.&quot; To freshen them up again, simply toss them with more sugar. 

https://content.jwplatform.com/videos/QCqFBphB.mp4

Quick and easy Sugared Cranberries make a beautiful garnish on cakes, pies, or cocktails and make a delicious sweet treat for your holiday celebrations!

These tasty, sugared cranberries are incredibly easy to prepare and make for perfect sweet snacks or to decorate cakes with.

Easy Sugared Cranberries Recipe

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.

These Boozy Sugared Cranberries are the perfect garnish for a holiday cocktail or a delicious little treat to add to your holiday spread.

Boozy Sugared Cranberries

orange liqueur ((such as Grand Marnier))

cranberries,

heat sugar, water, vanilla and orange liqueur in a pan until sugar is dissolved

Place 1 cup of sugar, water, vanilla extract, and orange liqueur in a saucepan over medium heat. Stir until the sugar completely dissolves but do not bring to a boil. This will take only a few minutes.

remove from heat and add cranberries, submerge with bowl or plate

Remove the pan from the heat and stir in the cranberries. Place something heavy on top to keep the cranberries submerged (be careful not to overflow the pan). I had a round flat bowl that worked perfectly or a small plate should work as well.

cover entire pan and chill for at least 12 hours

Once the mixture has cooled, cover it with foil or plastic wrap and place it in the fridge for at least 12 hours or overnight to allow the cranberries to soak in all of that delicious syrup.

drain cranberries and save syrup

After soaking, strain the cranberries through a fine-mesh sieve over a bowl. Once fully drained, place the syrup in a sealable bottle or container, place it in the fridge, and save for cocktails or desserts!

coat cranberries in sugar

Put the remaining sugar in a container with a lid (or a small bowl). Gently place the cranberries in the container, put on the lid, and gently shake and turn to fully coat the cranberries with sugar (if your cranberries are in a bowl, use a spoon to carefully mix the cranberries in the sugar to coat).

place cranberries on wax paper to dry

Place the sugared cranberries on a piece of wax paper to dry for at least an hour. Make sure they are separated so they have room to dry.

store in sealed container until ready to enjoy

Once dry, place the cranberries in a sealable container in the fridge until you are ready to use or serve. They will last for 1-2 weeks covered in the fridge.

So yummy and easy to make! I love that you get simple syrup for festive drinks! Will be bringing these to all my holiday parties this year!

Mine didn’t turn red either, but I think I know why. I didn’t allow my mixture to cool before refrigerating. I think had I done that, the cranberries would have “cooked” a bit , which in turn would allow some of the red to bleed into the syrup. Just a guess, though. Lol. I’m going to try again and see if I’m right.

My syrup  didn’t turn red like the picture, I ended up having to put some grenadine in it … the only thing I changed was the amount of cranberries because I just used the whole 16 oz bag of cranberries . The  recipe calls for 2 cups not 16 oz but the bad is about 3 cups do I made a batch and a half to make up for the extra cup of berries so I would think that would be ok but my syrup was clear with only a very slight pink hue….

I make a version of the Southern Living Cranberry Christmas Cake  &amp; these are the best for decorating  the top.  It's  absolutely stunning &amp; so delicious!! Thank you so much.

Candied Cranberries are a holiday staple, but this recipe that involves soaking the berries and then coated them in powdered sugar is all the rage thanks to it going viral on Tiktok. You can easily make these pops of sweet and tart delight to enjoy with your friends and family this season.

Candied Cranberries

7Up ((or Prosecco))

orange juice ((or pineapple juice))

Combine the cranberries, 7Up and orange juice in a large bowl. Cover and place in the refrigerator for 24 hours. It is important to wait the full 24 hours so that the juices penetrate through the cranberry skin and fully absorb.

After the cranberries have soaked, preheat your oven to 200ºF.

Drain the cranberries in a colander and place in a large Ziplok bag. Add the powdered sugar and shake really well until the cranberries are all fully coated in sugar.

Transfer the coated cranberries to a parchment-paper lined baking sheet. If there is extra sugar, you can put the cranberries into a colander and shake out the excess sugar.

Bake for just 5 minutes. If you bake too long, or the temperature of the oven is too high, the cranberries can dry out. Use an oven thermometer to ensure the temperature of your oven is not above 200ºF.

Allow to cool, then place the cranberries into a serving dish or use as desired.

Sugared Cranberries glisten with snowy sugar crystals and are a colorful, tart and sweet edible garnish for cocktails, cakes, and more! Easy to make with fresh cranberries and a quick simple syrup.

water ((180 milliliters))

sugar (divided (400 grams))

In a medium saucepan, combine the water and 1 cup of sugar. Place over medium heat, and bring to a simmer, stirring occasionally. Once the sugar is fully dissolved, remove from the heat.

Stir in the fresh cranberries. Let sit for 10 minutes, stirring occasionally.

Line a rimmed baking sheet with parchment paper or wax paper, or place a wire rack inside the pan. Use a slotted spoon to remove the cranberries from the syrup and place in an even layer on the pan. Allow to dry for 30 minutes.

Place the remaining 1 cup of sugar in a shallow dish. Roll the cranberries in the sugar, a few at a time, until fully coated. Let the cranberries dry before using or storing them. Sugared cranberries can be stored in an airtight container for up to 3 days, though they will begin to weep the longer they sit.

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