Hamdi Saidani Sugared Cranberries Recipe is made of fresh cranberries coated in sugar for a sweet-tart treat it serves 6, perfect for holiday garnishes or snacking. Ready in about 45 minutes, this recipe is simple, delicious, and festive.
💕 Why You’ll Love This Sugared Cranberries Recipe:
- Easy to Make: Minimal ingredients and simple steps.
- Sweet and Tart: A balanced flavor profile that everyone loves.
- Festive Appeal: Adds sparkle and color to any holiday spread.
- Customizable: Can be topped with nuts or infused with spices for variety.
❓ What Is Sugared Cranberries Recipe?
Sugared Cranberries Recipe is a holiday classic featuring cranberries coated in sugar, creating a sweet, tart, and sparkling treat. It’s simple to make, versatile as a garnish, and delightful for snacking or enhancing desserts.
🍒 Ingredient
- 2 cups fresh cranberries
- 1 cup granulated sugar (plus extra for coating)
- ½ cup water
- ½ cup chopped nuts (optional for topping)
🍧 Directions
- Heat water and 1 cup sugar in a saucepan over medium heat, stirring until sugar dissolves completely.
- Remove from heat and cool slightly.
- Add cranberries to the syrup, ensuring they’re evenly coated. Let sit for 10 minutes.
- Remove cranberries with a slotted spoon and place on a cooling rack set over parchment paper. Let them dry for about 30 minutes until tacky.
- Roll the cranberries in granulated sugar until well-coated. Sprinkle with chopped nuts for added crunch and flavor.
💭 Recipe Tips:
- Use Fresh Cranberries: Ensure they are firm and bright red for the best results.
- Avoid Boiling Syrup: Only heat until sugar dissolves to avoid bursting the cranberries.
- Dry Thoroughly: Allow proper drying time for better sugar adherence.
- Extra Crunch: Toast the nuts lightly before using as a topping.
🍰 What To Serve With Sugared Cranberries?
Serve Sugared Cranberries with desserts like Red Velvet Cheesecake, Sherbet Punch, or Ice Cream Cake they pair well with creamy dips, Chocolate Fondue, or White Hot Chocolate.
🎚 How To Store Leftovers Sugared Cranberries?
- Airtight Container: Store leftovers sugared cranberries in a cool dry container for up to 3 days to keep them fresh.
- Refrigeration: Place in a sealed container leftovers sugared cranberries in the fridge for up to 1 week. Let come to room temperature before serving.
FAQs
Can Sugared Cranberries be made with frozen cranberries?
Yes, frozen cranberries can be used for Sugared Cranberries. Thaw and pat them dry completely before starting, as excess moisture can affect the sugar coating process.
What makes Sugared Cranberries clump together during storage?
Clumping occurs if Sugared Cranberries are not dried thoroughly before storing or if they are exposed to moisture. Store them in an airtight container in a dry area to prevent this.
Can Sugared Cranberries be flavored differently?
Absolutely! Adding spices like cinnamon, nutmeg, or orange zest to the sugar syrup can give Sugared Cranberries a unique and festive flavor profile.
Why are my Sugared Cranberries sticky?
Sugared Cranberries become sticky if they haven’t dried enough after soaking in the sugar syrup. Let them dry on a wire rack for at least 30 minutes before rolling them in sugar.
Why are my Sugared Cranberries bursting during preparation?
Cranberries burst if the sugar syrup is too hot. When making Sugared Cranberries, warm the syrup only until the sugar dissolves, then remove it from heat before adding the cranberries.
Sugared Cranberries Nutrition Facts
- Calories: 110
- Carbohydrates: 25g
- Sugars: 22g
- Protein: 1g
- Fat: 2g (with nuts)
- Fiber: 2g
Sugared Cranberries Recipe
Description
Sugared Cranberries Recipe is made of fresh cranberries coated in sugar for a sweet-tart treat it serves 6, perfect for holiday garnishes or snacking. Ready in about 45 minutes, this recipe is simple, delicious, and festive.
Ingredients
Instructions
- Heat water and 1 cup sugar in a saucepan over medium heat, stirring until sugar dissolves completely.
- Remove from heat and cool slightly.
- Add cranberries to the syrup, ensuring they’re evenly coated. Let sit for 10 minutes.
- Remove cranberries with a slotted spoon and place on a cooling rack set over parchment paper. Let them dry for about 30 minutes until tacky.
- Roll the cranberries in granulated sugar until well-coated. Sprinkle with chopped nuts for added crunch and flavor.
Notes
- Use Fresh Cranberries: Ensure they are firm and bright red for the best results.
Avoid Boiling Syrup: Only heat until sugar dissolves to avoid bursting the cranberries.
Dry Thoroughly: Allow proper drying time for better sugar adherence.
Extra Crunch: Toast the nuts lightly before using as a topping.
