Sparkly Sugared Cranberries
These Sparkly Sugared Cranberries are easy to roll in sugar and make the prettiest toppers for any cake, cupcake or cocktail.
- 12- ounce bag fresh cranberries
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
Rinse the cranberries and toss any that are damaged or bruised. Transfer the cranberries a medium-size bowl. Add 1 cup of water and 1 cup of sugar to a medium pot and bring to medium low heat stirring constantly until the sugar has dissolved. Remove the pot from the stove top and allow the simple syrup to cool for several minutes. Once the simple syrup is cool pour it over the cranberries and refrigerate overnight or up to a day.
Transfer the cranberries using a slotted spoon to a parchment paper lined baking sheet and allow the berries to dry for about an hour. They will become tacky to the touch. Save the simple syrup for your favorite cocktail.
Roll the cranberries a handful at a time in either kind of sugar.
Once the cranberries are sugared, store them in the refrigerator until ready to eat or use.