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Tuesday
Dec202011

Sparkling Cranberries

I've made these beautiful delicious cranberries for the holidays for a couple of years now, ever since I saw them over on Heidi's blog. These pretty cranberries look like they might be just for decoration, but they're not - they are like eating candy.  I usually put them on my Christmas Eve buffet table.

They're so simple to make but you do need to start them the night before. 

Sparkling Cranberries 

 

for a printable recipe click here

adapted from 101 Cookbooks

Ingredients:

2 cups cranberries
2 cups water
2 cups sugar
1 cup sugar for coating the cranberries (larger grain sugar looks prettier)

Place the cranberries is a medium glass bowl and set aside.

 

Instructions:

Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool and then pour it over the cranberries.  Cover and refrigerate overnight.

I used turbinado sugar here, but regular white sugar, which I've used before,  looks more like snow


The next day, drain the cranberries and toss them with the sugar for coating - it's easier to do them in small batches.  Make sure they are well coated. Place the cranberries on sheet pans to dry for a few hours.  At this point, you can toss them with more sugar (even some smaller grained sugar) and let them dry more. 


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Reader Comments (17)

I also have been making these for years! I use the simple syrup to make cranberry martinis!

December 20, 2011 | Unregistered CommenterSherry

This is perfect! I love how festive they are.

December 20, 2011 | Unregistered CommenterMichelle

These are beautiful. I love buffets tables that have festive treats like these. I wonder if you could also pop them in a salad?

December 20, 2011 | Unregistered Commenterangela@spinachtiger

@Sherry...oh my goodness girl! I think I would make these just to make the cocktail!! thx 4 the tip!!

December 20, 2011 | Unregistered CommenterLindaA

@Sherry...u could use it for Cape Codders also...float some in a flute of champagne....and.....

December 20, 2011 | Unregistered CommenterLindaA

Do I have to use fresh cranberries or can I use frozen?

December 20, 2011 | Unregistered CommenterSandy

@Sandy, I went back to Heidi's blog that they have credited with this recipe and it would seem that you would need to use fresh one. It called for the to be "picked over". Although, if you are the adventurous type....try frozen and let us know how it works please!

December 20, 2011 | Unregistered CommenterLindaA

I really enjoyed this post. You describe this topic very well. I really enjoy reading your blog and I will definitely bookmark it! Keep up the interesting posts breguet classique.

December 21, 2011 | Unregistered Commenterbreguet classique

this looks delicious! everything I want in breakfast...covered in maple syrup and powdered

sugar.gucci bag charms

December 21, 2011 | Unregistered CommenterEdward1

Yes, I want to do this. They sing of the season - all red and glittery. Wishing you a Merry Christmas and a weekend filled with joy.

December 21, 2011 | Unregistered CommenterClaudia

My grandmother used to do this with different kinds of grapes she would grow in her vineyard. Thank you for reminding me of this easy but exceptionally beautiful technique.

December 21, 2011 | Unregistered Commenterkellie@foodtoglow

Making for Christmas!

December 23, 2011 | Unregistered CommenterLola

Mae these..they are beautiful on top of the cranberry cake..but not sweet enough to eat.

December 29, 2011 | Unregistered CommenterLola

I saw these and knew I had to make them as they are just so beautiful. I catered a wedding reception for a very good friend this weekend and used these to garnish tiny pastry cups with melted brie. EVERYbody loved them. THANKS for the beautiful inspiration!

January 9, 2012 | Unregistered CommenterFrancesca

Love these! Have made them twice. The second time I used red wine instead of the water...even better! My new must have for the season!

December 23, 2012 | Unregistered CommenterChristine

How long will they last? Do you need to refridgerate after making?

October 11, 2013 | Unregistered Commenterjanice

Hi Elaine,
I added a cinnamon stick and some ground ginger while making the simple syrup. Offered even more of a holiday flavor,. The simple syrup was wonderful mixed in a cranberry martini!

November 24, 2014 | Unregistered CommenterLisa

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