Sparkling Cranberries boasts an extensive and diverse recipe database, with dishes for any occasion. From breakfast to dessert to main dishes, Sparkling Cranberries has a recipe for them all. From the impressive selection of loaves to the rich, mouth-watering, homemade sauces and toppings, Sparkling Cranberries has your cravings covered.
For the simple syrup, raw cane sugar or real brown sugar lends a nice molasses flavor to the cranberries, but regular granulated sugar (or a blend of brown/white) will work.
- 2 cups cranberries, picked over
2 cups water
2 cups sugar (see head notes)
- More sugar for coating: I do a mix of medium-grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don't want a huge grain for that first toss, just something larger than standard sugar, smaller than most turbinado sugars. You can sort of see the different grain sizes in the third photo in the main write-up.
- Place the cranberries in a medium glass bowl and set aside.
- Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
- The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
- Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.
Prep time: 5 min - Cook time: 60 min