Tart And Tangy Sugared Cranberries

It’s been years since I’ve made sugared cranberries, and after spending an hour rolling cranberries in superfine sugar, I think I remember why! The recipe really is easy, and they are so pretty and tasty the extra time in the kitchen is worth it. These would make a great hostess gift or appetizer for a New Year’s Eve party or New Year’s Day brunch.

I use an old Cooking Light recipe that basically calls for equal parts fresh cranberries, water and granulated sugar, plus superfine sugar for dusting the berries. I wanted enough to give to friends, so I used two bags of fresh berries (about 6 cups of berries). I was afraid my pot wouldn’t hold 6 cups of water and 6 cups of berries, so I cut the water and sugar back to 5 cups each.

• Rinse and drain fresh cranberries, picking out any bad ones.
• Add water to a large pot, add an equal amount of sugar, and heat over low heat, stirring occasionally until the sugar is dissolved and the liquid is clear. (This may take a long time.)
• Bring the liquid to a simmer, but don’t let it boil because that will be too hot for the cranberries.
• Remove the pot from the heat and stir in the cranberries.

Cover and store in the refrigerator overnight.

Scoop out the berries and drain in a colander Save the cranberry sugar water to use in cocktails, lemonade or iced tea.

Pour superfine sugar into a dish and roll the cranberries to coat with a light dusting of sugar.

(I found superfine sugar labeled as “caster sugar” in the baking section)

Let the coated berries dry thoroughly (for 1-2 hours) before packing into containers lined with parchment paper.

Aren’t they pretty?

They are great as a festive appetizer, or a garnish for lemonade or champagne!