Saturday, December 10, 2011

Sugared Cranberries

These awesome little treats are sweet, then tart when they pop in your mouth!  If you kids like sour patch kids or sweet & tart candies of any kind you must try this recipe.  I say make a double batch because they are addictive!  Oh yeah and they make a great Christmas gift if you have any left.

 Sugared Cranberries

Yield: 9 servings (serving size: about 1/3 cup)


·        2 cups granulated sugar

·        2 cups water

·        2 cups fresh cranberries

·        3/4 cup superfine sugar


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

2.      Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. 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.

3.      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.

Cooking Light

·       If you can’t find superfine sugar put regular sugar in a food processor and process for about 1 minute or until fine but not powdered.
·       Put about 1/3 to ½ cup in a cellophane bag and give as gifts.
·       Sometimes if stored in an airtight container the moisture from the berries will make the sugar sticky.

Nutritional Information

Amount per serving

·        Calories: 118
·        Calories from fat: 0.0%
·        Fat: 0.0g
·        Saturated fat: 0.0g
·        Monounsaturated fat: 0.0g
·        Polyunsaturated fat: 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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