Sugared Cranberries Recipe

The more things change, the more things stay the same. Case in point: Fitness profession set aside, I still love me some carbs now and then! Mostly in the form of chocolate. But I have a few exceptions to that rule. This time of year is no different although I’ve definitely replaced my cookie obsession with other things, like sugared cranberries. I mean what’s not to love? You start with the good ol’ fashion cranberry, steep it in sugar water, roll it around in more sugar and you’ve got a tart-and-sweet treat without too much guilt! Okay I don’t feel guilty even a little bit, actually. Even my winemaker requests these every year. So without further salivating, here’s my sugared cranberries recipe, as adopted by me from Cooking Light magazine in 2003.

Heads-up: These require at least 8 hours of refrigeration before you finish them off. I always hate when I don’t read the recipe through and figure this kind of information out after-the-fact. Makes for an angry Trainer Mama!

Sugared Cranberries

Photo Credit: writerbakermusicmaker.wordpress.com
Photo Credit: writerbakermusicmaker.wordpress.com

Ingredients:

  • 2  cups  granulated sugar
  • 2  cups  water
  • 2  cups  fresh cranberries
  • 3/4  cup  superfine sugar

Preparation:

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added. A few of mine always pop even still, so I just throw those out or eat them!)

Photo Credit: artfoodfriends.blogspot.com
Photo Credit: artfoodfriends.blogspot.com

Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. (I always do this in order to make another batch later – you can simply heat it back up. Or…make cocktails with this festive sugar water you now contain in your possession!)

Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week. But seriously, if this lasts longer than a few days in your house you should probably just give them to me.

Enjoy!

Nutritionals per serving (serves 9): Calories: 118 (0.0% from fat); Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); Protein: 0.1g; Carbohydrate: 30.4g; Fiber: 0.9g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 0.0mg; Calcium: 2mg.

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