The Partiologist: Sugared Cranberries

Sugared Cranberries

Are you the kind that watches and waits for something to cool, just like the recipe says?  I try, I really do, but it's just sooooo hard for me to wait.  It's always cool this, cool that and I just don't have the patience to cool things.  I'll wait until it's warm, but cool?  Nope, can't do it.  Today, I'm happy to report, I not only cooled the syrup, it was COLD!  And then it was magic, my patience paid off.
 
I have a love for cranberries and use them every year in something.  Bringing back one of my favorites, I decided to make Sugared Cranberries.
 
Sugared Cranberries
 

They taste as pretty as they look.
 
And the tart and sweet combination is just the best, I could eat them all day.

And I did.
 
 
This is one of those recipes where you need to cool the syrup and GUESS WHAT? 
 
I was patient and waited until it was cool.
 
Okay, I'll confess I was too tired to finish the cranberries once I started and left the syrup until the next morning.  That's when the magic happened.
 
It had turned into a nice thick syrup which coated the cranberries beautifully.
 
What a beautiful sight.
 
I was happy that night.
 
Sorry, I'll stop.

(And if you leave your cranberries in the syrup for a few hours, they'll be sweeter!)
 
Are you ready to cool the syrup?
 

Sugared Cranberries

by The Partiologist


Ingredients
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 12oz. bag fresh cranberries
  • Additional sugar for coating
Instructions
 
Combine the sugar and water in saucepan over medium heat, stirring until sugar is dissolved, let cool. (Overnight for a thicker syrup)
Pour over cranberries, stirring until well coated.
(Leave berries in syrup for 2 - 3 hours)
Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
Coat with sugar.
 
Big love, little bites... it's a cool, cool sight!
 

10 comments :

  1. I totally get your lack of patience when it comes to baked good cooling. I find it almost impossible to let a loaf of bread cool before slicing into it and have burnt my tongue on hot cookies before.

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    1. For sure, burned my tongue on many hot cookies! LOL

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  2. They look perfect for a Holiday table!! from,twobeautifulgirls

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    1. Thank you, they were not only pretty, but yummy!

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  3. Kim - these are gorgeous! I have to confess I've never had fresh cranberries, sugared or not, but I really need to try them! Happy New Year! PS - I burn myself all the time because of my impatience with baked goods... I consider it a requirement for our line of work ;)

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    1. Oh Rose, you must hurry and try these before the New Year! Thank you so much for stopping by and letting me know I'm not alone burning my fingers! :)

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  4. I have always thought sugared fruit was beautiful..especially cranberries! Thanks for this recipe, Happy New Year, and if it's candy or cookies, I'll burn my mouth every time! #toohotcantwait

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    1. Happy New Year to you too! And here's to more hot cookies!! :)

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  5. These are AMAZING!!! SO YUMMY!!! I wish I had a bowl full to eat right now! :)

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    Replies
    1. Thanks!! You know, I wish I had a bowl to eat right now too! :)

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