Sugared cranberries
With sugared cranberries you can add a festive touch to almost any baking in December.
Servings: 1 portion
Ingredients
- 200 grams fresh cranberries
- 250 grams caster sugar
- 200 ml water
Instructions
- Wash the cranberries under running water and pat dry. Place them in a deep bowl.
- In a saucepan, add 150g (5.3 oz) of sugar and 200ml (7 floz) of water. Bring to the boil over a low heat until all the sugar has dissolved.
- Pour the sugar syrup into the bowl with the cranberries and leave to stand for three hours. Stir occasionally.
- Prepare a large flat plate with the remaining sugar. Pour the cranberries and syrup into a sieve to drain off the syrup, then pass the cranberries through the sugar in sections.
- Place the sugar-coated cranberries on a sheet of baking paper and leave to dry at room temperature. They are then ready to use.
Tips
The third step in the recipe is to soak the cranberries in the sugar bath. The longer you soak them, the sweeter they become, so you can play with the sweet/sour ratio of your sugared cranberries.I would only make this recipe with fresh cranberries. Frozen cranberries will stay softer and there is a chance that they will become less pretty.
How to store
Store them in an airtight container and they will keep for up to a week. I prefer to make them myself up to 1 day in advance.