Content

• Ingredients
• Steps
• Part 1 of 3: Cooking the Sugar Syrup
• Part 2 of 3: Soak the cranberries in the sugar syrup
• Part 3 of 3: Dipping the berries in sugar

Sugar cranberries are fresh cranberries dipped in sugar (or powdered sugar) soaked in sugar syrup. These seasonal berries have a sweet and sour taste, and the glossy sugar glaze is very reminiscent of hoarfrost. It is very easy to make cranberries in sugar, because it only takes three simple ingredients. It must be remembered that you should start making this delicacy the day before you plan to serve it, because the berries need to be soaked in syrup overnight.

Ingredients

• 2 cups fresh cranberries
• 1 cup white sugar
• 1 glass of water
• Roll sugar - about 1 cup

Steps

Part 1 of 3: Cooking the Sugar Syrup

1. 1 Start preparing dessert the day before you plan to serve it. The cranberries will need to sit in the sugar syrup overnight before you can begin to frost the berries on, so keep that in mind if you want to prepare a dessert for your arrival. You can make several servings of dessert ahead of time if you prefer, as sugar cranberries will retain their freshness for 2-3 days if stored in an open container.
   • Do not store ready-made berries in a hermetically sealed container, otherwise the berries will soak.
   • After standing overnight in sugar syrup, the berries will become sweeter. Otherwise, they will be too sour.
2. 2 Rinse and sort the cranberries. Pour the berries into a colander and rinse thoroughly with cold water, then place in a deep bowl. Sort the berries carefully and remove any wrinkled, spoiled, or moldy ones. For this sweetness, only whole, strong berries are suitable.
   • After going through all the berries, temporarily set aside the bowl.
3. 3 Heat sugar and water on the stove. Pour a glass of water into a saucepan, add a glass of sugar and place over medium heat. Heat the water until steam starts to rise from the pot. Stir the syrup with a whisk to dissolve all the sugar crystals.
4. 4 Bring the syrup to light bubbles. Watch out for the syrup: it shouldn't boil at full strength. The berries may burst if the syrup is too hot. Stir the syrup with a whisk until the sugar is completely dissolved, then remove the pan from the heat.

Part 2 of 3: Soak the cranberries in the sugar syrup

1. 1 Pour warm sugar syrup over the berries. Gently pour the contents of the saucepan into the bowl of berries. The berries will immediately float to the surface. Place a smaller bowl or plate on top to keep the berries submerged in the syrup.
   • You can try pouring it over a few berries before pouring the syrup into a bowl of cranberries. If the syrup is too hot, the berries will burst.
2. 2 Let the berries in the syrup cool completely. Let the berries sit in the syrup until it has cooled completely. Once the bowl of syrup and berries has cooled, wrap it tightly with cling film. Do not remove the plate covering the berries - wrap everything together. Refrigerate overnight.
3. 3 Dry the berries. The next day, remove the berries from the refrigerator and discard them in a colander. Don't pour out the syrup that has dripped from the berries: you won't need it for this recipe, but you can use it to sweeten holiday cocktails, for example.
4. 4 Transfer the berries to a shallow bowl. Line a wide, shallow bowl with a paper towel and add the dried berries. If necessary, use an extra paper towel to blot the berries. Continue blotting the berries until all the liquid is absorbed into the towels. The berries should be a little sticky, but not wet.
   • If any liquid remains on the berries, the sugar will clump together when you roll them.

Part 3 of 3: Dipping the berries in sugar

1. 1 Place two teaspoons of sugar in a small bowl. Regular white sugar is fine, but consider looking for coarse-crystalline sugars such as natural cane sugar or turbinado sugar (a type of brown sugar). Large crystals will pour more than regular sugar.
   • You can buy natural cane sugar or turbinado sugar at the grocery or organic store.
   • Line a baking tray with parchment paper or foil before adding sugar to the berries.
2. 2 Place 3-4 berries in a bowl of sugar. For best results, process berries in small portions - 3 or 4 at a time. Shake the bowl of berries until they are completely covered with sugar. Once the berries are covered with sugar, transfer them to a baking sheet to dry out. Continue to process the berries in portions until they are all covered in sugar.
   • If there are too many berries in the cup at the same time, the sugar will crumple up and can no longer be used for rolling. If the sugar starts to clump together, add a fresh portion of the sugar and continue working with it.
   • Continue adding sugar to the cup as needed.
3. 3 Let the berries dry for 2-3 hours. The sugar cranberries are ready when the sugar layer is hard and dry. Transfer the finished berries to a plastic container. Do not close the container with a lid, otherwise the berries will get wet. Keep container in a cool dry place. Berries should not be stored for more than 2-3 days.
4. 4 Ready!