You might be wondering what you would use sugared cranberries for. Well, snacking for one thing. They are delicious. You may or may not know that cranberries are tart when eaten fresh by themselves. They aren't very many people's snack. Plus, they are hard to find during the rest of the year when it's not Thanksgiving time. But sugared, they are devine. You still get the tart bite and then the sugar coats your tongue with sweetness and you go back for more.
As it turns out, this year I found a recipe for a cheesecake that needed some sugared cranberries on top for decoration and for deliciousness. So, I had these for two purposes and I've still got some left that I'm snacking on. I love them. Now I wish fresh cranberries were available all year.
Recipe from Damn Delicious
- 2 cups sugar (divided)
- 1 (12 oz) bag fresh cranberries
- Place 1/2 cup of sugar and 1/2 a cup of water in a medium saucepan and cook over medium heat until sugar dissolves.
- Pour in the bag of cranberries and stir around to cover.
- Place the cranberries on cooling racks with wax paper underneath and let dry for at least an hour.
- Use the other 1 1/2 cups of sugar to coat the cranberries in. Set aside to dry for another hour.