If you make one thing happen this holiday season, make it these sugared cranberries. Not only are they delicious, but they are gorgeous and festive too!
Let this be known. I am not a cranberry lover. The cranberries can pass me right on by at the Thanksgiving table, and the only time I'm reaching for cranberry juice is if I feel a UTI coming on, but these little babies came into my life about 8 years ago and have become one of my favorite food traditions of the holiday season.
I originally made them to stick into cocktails, and definitely still do that, but my favorite way to enjoy them in recent years is just pop some in a little cup and then pop them in my little mouth! Perfect for entertaining too. They are so festive, sweet yet tart and oddly addictive. Also, not tough to make (we're talking three ingredients), so you can whip these up looking like a total Christmas boss in the kitchen, and still have time for all the other things you need to get done.
Sugared Cranberries:
Ingredients:
1 bag of fresh cranberries
2 Cups Water
4 Cups Sugar
Directions:
You are going to do equal parts water and sugar. Put 2 cups of water on the stove and bring it to a boil. Once it is boiling add 2 cups of sugar and stir until it dissolves making a simple syrup.
Stir in your cranberries and make sure each cranberry is coated in simple syrup. Using a slotted spoon, transfer the cranberries to a wire rack (pro tip, put an aluminum foil covered cookie sheet underneath for easy cleanup later) and let them dry for about an hour.
When they are dry but sticky, roll cranberries in extra sugar until they are fully coated working in batches. Let them sit on a tray or parchment paper to continue drying for another hour or so.
*I've also read where you can put your cranberries in a bowl and then pour a slightly cooled simple syrup over the top of them and let it sit for 4-6 hours or even overnight, stirring occassionally before you let them dry and roll in sugar. I might try that this year.)
*I've also heard that granulated sugar makes them even more pretty, but I've just used whatever I have in my cabinet.
While they are great to toss into champagne with a sprig of rosemary for some delcious Christmas color, or any other cocktail for that matter, it does take a lot of the yummy sugar off of them pretty quick. Some other fun and festive ways to use these little guys:
Use them as a garnish for any of your holiday dishes- turkey, ham, etc.
These would be awesome to jazz up a charcuterie board
Give a holiday spin to your desserts- sprinkle on ice cream or brownies
Put them on top of your cranberry sauce
Place a bowl of them next to your cocktail station for guests to use how they see fit
My new fav- just eat them! I like to put them in little holiday cups
Here they are on a little holiday punch and snack table last year.
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