Ingredients
Scale
- 2 cups fresh whole cranberries (discard any soft or bruised ones)
- 1 cup granulated white sugar (for the syrup)
- 1 cup water
- 1/2 cup sparkling sugar or coarse sanding sugar (for the coating)
- Optional: 1/2 teaspoon vanilla extract for added aroma
Instructions
- Begin by thoroughly rinsing your fresh cranberries under cold running water. Sort through the batch carefully and remove any berries that are soft, shriveled, or discolored, as you want only the firmest fruit for this recipe. Place the cleaned cranberries in a large heat-proof bowl. Set out a wire cooling rack over a piece of parchment paper or a baking sheet; this will be used later to let the cranberries dry without making a mess on your counters.
- In a medium saucepan, combine the water and the one cup of granulated sugar. Place the pan over medium heat and stir constantly until the sugar has completely dissolved. Bring the mixture to a very gentle simmer, but do not let it reach a full boil. If the syrup is too hot, the cranberry skins will pop. Remove the pan from the heat and stir in the vanilla extract if you are using it. Let the syrup cool for about 5 to 10 minutes until it is warm but not scalding. Pour the warm syrup over the cranberries in the bowl. Let them soak for at least 1 hour (or even overnight in the fridge) to allow the sweetness to penetrate the tart skins.
- Using a slotted spoon, remove the cranberries from the syrup and spread them out in a single layer on your prepared wire cooling rack. Let them sit for about 45 to 60 minutes until they feel tacky and sticky to the touch, but not soaking wet. Place your sparkling sugar in a shallow dish. Working in small batches, roll the sticky cranberries in the sparkling sugar until they are completely and evenly coated. Transfer the finished berries to a clean platter or airtight container. Serve them immediately as a snack, or use them to crown your favorite holiday dishes for a professional, frosted look.
- Cook Time: 1 hour 15 minutes