Sugared Cranberries
(UPDATED! This post has been updated with the ingredients amounts in grams and it’s printable version)
Are you as excited for Christmas as I am? I can’t tell you how much we have been waiting for this time of the year. It’s always an uplifting time for the soul!
In the rush of the season, when I want to bake basically everything and share it with the people I love, sugared cranberries are always around. They are so full of sweetness and make the perfect thinking-of-you gift. Also, they will make any baked good look as if it came out of a Christmas tree instead of an oven.
What I love about sugared cranberries, besides that deep burgundy reddish color, is that they are super easy to make and totally foolproof. How do I know? Because I ca make them : )
What’s the best method for sugared cranberries
There are 2 method for making sugared cranberries: you can make a hot simple syrup to soak the fruits or you can omit that step and use maple syrup instead. I also prefer the maple syrup method because the skin of the cranberries is very delicate and there’s a high risk of it breaking and start bleeding when you add the fruits to the syrup. This would not happen with the maple syrup method.
Another good thing about the maple syrup method is that the cranberries sweat less after being coated with the sugar, which is a concern especially if they sit touching at each other for an extended period of time. I guess that because the fruit wasn’t exposed to heat their skin never tear even in the slightest.
You’re not supposed to store them touching one another but mine are in a ziplock plastic bag and haven’t sweated since I put them there 3 days ago. You will need to let them dry very well though. Technically they’re set after one hour of sugaring, but I leave mine in a baking tray exposed to the air for 1 day and again, pretty much intact!
The cranberry on top? Different from the simple syrup that, let’s face it, unless you run a bar you won’t be using much of it, you can return the maple syrup to its jug. The syrup will barely have any cranberry taste so you can use it as usual.
The best way to use sugared cranberries
These sugared cranberries are your food jewels! The best way to use them is as a garnish in:
Christmas inspired cocktails and drinks. Just drop a few in a your champagne glass.
Piled top of any simple dessert. Think of a white chocolate cake, a custard tart or a curd cheesecake.
To garnish a Christmas cheese platter. They will be the sweet and tart touch.
Notes on how to make sugared cranberries
Pick a large bowl to soak the cranberries with the maple syrup. It’s important that all the cranberries are well covered with it. They need to be soaked uncovered about 8 to 10 hours, so overnight is best.
Technically you need super fine sugar but I know that is not always available in supermarkets. What I did was to use natural granulated sugar and softly pulse half of it on a food processor, just enough to make the grain finer but not so much that I ended up with confectioner’s sugar. That’s why some cranberries look whiter and with more coating than others. This is totally optional of course, but just know that you have that option.
Spread each sugar (or sugars if working with the two textures) in a baking sheet or large plate.
Place a bunch of cranberries at a time. Shake the tray so the cranberries roll and get coated. With VERY DRY HANDS roll them on the areas that the sugar didn’t reach. You’ll probably need to rinse and dry your hands a few times through the process.
Let them dry on a parchment paper placed in another baking sheet. Even though they are ready in one hour, I highly recommend leaving these to dry for 1 day. I left my tray in front of my air conditioning window so they had a direct dry air draft. It really makes a difference in how long these stay dry and pretty.
To store, use something flat and large to prevent them toucking as much as possible. And make sure air rotates inside. I placed the cranberries I didn’t use at the moment in a large plastic bag and poked holes on it. DO NOT store in the fridge.
Shop the Post
My beloved baking tray.
Large deep white bowl.
Pre-cut parchment paper to make your life way easier.
3 recipes to use sugared cranberries
Pavlova with Whipped Cream and Sugared Cranberries
Sweetened Condensed Milk French Toast
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If you have never tried this it’s time to get your fingers sticky and sweet! You will love how they make anything prettier!! I’m sure you will love to have them around all the Christmas season too!
And please share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo) when you make it. I’ll love to see how you use this cranberries!
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Sugared Cranberries
Ingredients
◯ Fresh cranberries – 3 ½ cups, 340g
◯ Maple syrup – 2 to 2 ½ cups, 478 to 500g
◯ Natural granulated sugar – about ½ cup, 200g (you may pulse half on a small food processor for a whiter color and finer texture)
Details
Total time:
5 minutes plus overnight time in the fridge
Active time:
5 minutes to soak the cranberries, 20 minutes to sugar them
Equipment:
Baking sheet or large flat tray or plate, parchment paper
Steps
Place cranberries in a bowl and cover them with the syrup. The syrup should cover all the cranberries. Soak overnight or up to 8 hours.
Drain cranberries with a strainer. You may bring back the syrup to the bottle. The syrup will not end with a heavy cranberry flavor.
Pour sugar in the baking tray or large flat plate. Two trays if using 2 sugars.
Roll the cranberries, only a few at a time. Shake the tray to let them roll alone and use your hands to cover any uncoated area. This is the fun part when your fingers get super sticky!
Pick each cranberry from the sides and place it over a baking sheet lined with parchment paper. Repeat with the rest of the cranberries. Let them dry for at least more than an hour, ideally for a whole day.
Store on a roomy flat container where air can rotate. You can poke holes throughout a big plastic bag and to use as storage. Do not place in the fridge.
Depending at how dry the stay and how little they touch with each other, they will look pretty intact for a couple of day. After that they will start to look humid but are safe to eat for a few days more.
