Every Christmas I see images of sugared cranberries and every year I think that I’d like to make them. But then I always wonder, what am I going to do with some sugared cranberries?
So I asked myself, do people actually eat raw cranberries?
Turns out, they do….I’m just not one of those people.
I prefer mine cooked in some way, shape, or fashion. Preferably in something sweet, but I’m definitely not one to turn away cranberries in a savory dish either.
So, while baking my Orange Cranberry Muffins the other day, I was pleased to realize that sugared cranberries could serve as a beautiful, festive, sparkly prop for my shots.
So, I got busy and made me some. And may I just say, they’re super simple.
The hardest part about making these is the time aspect. They won’t be made and ready to display in 15 minutes, there’s a fair amount of down time…but you can handle it. I know you can.
Basically, the process goes like this. Make a simple syrup, coat cranberries in simple syrup, allow cranberries to dry and become tacky, coat cranberries in sugar.
Done. I added a bit of Cointreau to mine for an a nice liquor-y orange scent, but leave it out if you’d like. Or throw in a little orange extract. (Emphasis on a LITTLE…that stuff is potent!)
So, if you want a festive table decoration for your holiday entertaining or, if you eat raw cranberries, give this recipe a shot. It’s really fun, I promise. No stress involved. Because it’s the holidays, who needs more of that nonsense?