Homemade Spiced Sugared Cranberries
It’s time for a turkey day bonanza!
Yes, I realize that Halloween is coming up this weekend, but honestly it’s never been my thing. So this year I’m just blowing right on by that spooky holiday and today we start chatting it up about all things Thanksgiving.
Because oh do I have so very many recipes to share with you before the big day.
Brace yourself, because over the next few weeks I have everything from side dishes, to desserts, to appetizers to leftover ideas! Plus, one super fun series that this organizational freak is just so excited to share. But more on that later.
For now, we talk these gorgeous homemade spiced sugared cranberries.
Not only are they so sparkly and pretty and fun, but completely and utterly addictive.
And super easy to pull together.
We start by making a simple syrup that is spiced up with all kinds of fall flavors – cinnamon, anise and allspice – for a little bit of pizazz.
Fresh cranberries are dunked into the mixture and then removed to a wire rack to dry – so they get nice and sticky (as you can see in that picture right on up above!).
Those sticky little red jewels are then rolled around in some granulated sugar and presto, we’re done! Well, they need to dry again but that’s easy and doesn’t require any effort on our part.
I don’t use a lot of regular granulated sugar these days, but for this recipe I find it just works best. That pure white color makes these cranberries all kinds of magical.
Once the coated cranberries are dry, it’s really up to you how to use them!
They are delicious all on their own as a fun appetizer and / or snack.
They are outrageously good with crackers and cheese for a super festive holiday cheese board.
They make a pretty garnish for desserts.
And really whatever else you can dream up!
Sweet and tart, plus that sparkle! Gets me every time.
Yield: 2 cups
Homemade Spiced Sugared Cranberries
Prep Time: 2 hours 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Recipe for homemade spiced sugared cranberries. Sweet, tart and sparkly! Perfect for the holiday season! And so simple to pull together.
For the simple syrup:
- ¾ cup water
- ¾ cup granulated sugar
- 2 cinnamon sticks
- 2 whole star anise
- ½ teaspoon whole allspice
For the cranberries:
- 2 cups fresh cranberries
- about ¾ cup granulated sugar
To make the simple syrup:
- Add the water, sugar, cinnamon sticks, star anise and allspice to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved into the water. Let the mixture come just to a boil, then turn down the heat and let simmer gently for 5 minutes. Remove from the heat.
- Let the mixture cool so that it is lukewarm (and almost at room temperature), then remove the cinnamon sticks, star anise and allspice (and discard).
To make the cranberries:
- Line a large rimmed baking sheet with aluminum foil and then set a wire rack in the sheet.
- Add the cranberries directly into the saucepan with the cooled simple syrup (I do this in batches) and stir to coat them well with the syrup. Using a slotted spoon or strainer to shake off the excess syrup, remove the cranberries from the pan and transfer to the prepared wire rack. Spread in an even layer. Let dry for 1 hour before proceeding (this allows the cranberries to get sticky).
- Add the ¾ cup granulated sugar to a shallow bowl (I like to use a pie dish). Roll the cranberries in batches in the granulated sugar until well coated and then transfer back to the wire rack. Let dry again for about 1 to 2 hours.
- Store in an airtight container in the refrigerator for up to one week.
Most of the prep time is just down time, like waiting for the cranberries to dry. There is not a lot of active time for this recipe!
Also, save that simple syrup! It’s fantastic in holiday drinks! Store in the refrigerator.
Adapted from Annie’s Eats.