I’ll be honest, I have a serious sweet tooth. And part of the reason I love the holidays is because I love having an excuse to indulge that sweet tooth and call it “enjoying the holiday season.” However, in the middle of cookies and fudge and pie and candy, we could all use a little “tart” here and there.
So that’s why I love this recipe for Sugared Cranberries – its a family favorite! My kids love the crunch of the sugar shell and the pop as they bite into the cranberry. But I think the best part is that there’s enough tartness in the cranberry curb the sweetness of the “shell” (which means you can eat even more!)
Plus, they make a great, original gift – a balance to all of the other sweet treats that will get passed around this season. They take a little time in preparation, but it’s totally easy, and totally worth it!
1 ½ c. water
½ c. fresh squeezed orange juice
3 whole cloves
2 c. sugar
2 c. (or one 16 oz. bag) fresh cranberries
1. Mix water, orange juice, cloves, and sugar in a medium saucepan. Bring to a simmer (but do NOT boil – you don’t want the cranberries to pop when you put them in the syrup.) When the sugar has completely dissolved, remove from heat and stir in cranberries. Submerge cranberries in syrup in a small bowl or airtight container, refrigerate, and soak 6-8 hours or overnight.
2. Drain cranberries (reserve syrup, if you’d like, for something else fun like italian sodas, cocktails, or even pancakes!)
3. Roll in granulated sugar (or superfine sugar, if you want them to look fancy) and spread on wax or parchment paper at room temperature for an hour or so while the “shell” forms. Delicious by themselves or great for garnishes on pies or ice cream.