Cranberries are one of my absolute favorite things about fall and these sugared cranberries are rave worthy. I admit, I’m addicted.
The first time I had sugared cranberries was at Fresh Summit last year. HBF International had them on their display as a sample and I was hooked at first taste. I made a mental note to try them at home but the year got away from me and next thing I knew, I was sampling them at this year’s Fresh Summit.
Well, this time I’m following through on that mental note. Sugared cranberries make a (somewhat) healthy treat and look beautiful on a dessert table. This easy homemade recipe is also perfect for entertaining as you can make them ahead and put them in a pretty dish for your next holiday party. There are a few steps but each step takes almost no time, making it easy to make them again and again.
The crunchy sugary exterior goes perfectly with the tart pop of the cranberry. With a little pucker, you’ll keep going back for more if you love cranberries like I do. I added just a touch of maple to my recipe to change it up a bit.
Maple Sugared Cranberries
Yield 16 ounces
- 1 - 16 ounce bag cranberries, washed and sorted
- 2 cups white or raw sugar
- 2 cups water
- 3/4 cup light brown sugar
- 1 tablespoon maple syrup
- Wash and sort cranberries and set them aside to drain the water off them.
- In a medium sauce pan over medium heat, dissolve 2 cups sugar and 2 cups water.
- Bring to a simmer then shut off.
- Dump the cranberries into the sugar water and set to soak in the refrigerator for 8 or more hours.
- Strain cranberries, retaining sugar water if you wish to reuse it.
- Toss 3/4 cup brown sugar and maple syrup together.
- Spread on a cookie sheet then spread the cranberries over it, mixing well until cranberries are mostly covered with maple sugar.
- Set aside until dry. Approximately 1 hour.
- Store in airtight container or plastic bag in cool place up to 1 week.
- We bet they won't last a week!