Email to Cat      

Christmas: Sugared Cranberries

Source of Recipe

From "Christmas Baking" by Joyce and Laura Klynstra


Recipe Introduction

"I love having these beauties on hand over the holidays to garnish cakes or add to a table of treats and snacks. Cranberries are typically in season in November and December, so take advantage of fresh berries."

List of Ingredients

â—¦ 2 ¼ cups sugar, divided
â—¦ 1 teaspoon almond extract
â—¦ 1 cup water
â—¦ 2 cups fresh cranberries


Recipe

In a medium saucepan over medium-high heat, boil 1 cup sugar, almond extract, and water to make simple syrup. Boil until the sugar is completely dissolved. Allow to cool for 10 minutes and then add cranberries. Allow to cool completely.

Place a cooling rack on a cookie sheet. When simple syrup is completely cool, remove cranberries with a slotted spoon. Place them on the cooling rack to allow them to dry. Separate each cranberry so none are touching each other. Allow cranberries to dry for about 1 hour. You will know they are ready when they stick to your finger.

Pour the remaining sugar into a medium bowl. Coat cranberries in the sugar, taking care they don't stick to each other. Place them in a bowl to serve or in a single layer in an airtight container to store. Sugared cranberries will keep in the refrigerator for up to 1 week.

Makes 2 cups