These sugared cranberries will WOW your holiday crowd. They are not only beautiful, but they are also the perfect combination of tart and sweet. Or sweet and tart. Oh, and they are super easy to make! Get the recipe…
These little cranberries pack quite the impact. They have a certain WOW-factor. You can serve them as-is or use as a garnish on your holiday desserts or libations.
Move over UTI’s, there are many more health benefits in town! I can throw out big complicated terms like phytonutrients, anthocyanidin flavonoids, and quercetin but here’s the deal. Cranberries are one of the healthiest superfoods around. They contain one of the highest concentrations of antioxidants of any fruit. They are high in fiber, manganese, vitamin C, vitamin E, and vitamin K. They are heart-healthy, help to fight against cancer and inflammation, and protect our cells from free-radical damage. One of the most important phytonutrients in the small but mighty cranberry is quercetin, which is highly anti-inflammatory.
As a cancer survivor, I try to limit my sugar as much as possible. I also encourage you to eat sugar in extreme moderation, as it’s linked to more diseases than I have time to name. That being said, we can’t live in a bubble. And it’s the holidays. So enjoy. In moderation of course.
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Recipe Notes and Hacks
This recipe calls for 1 cup of cranberries, but you can easily scale up for more.
Rather than dumping out the bag of cranberries, it’s worth it to go through and make sure you are selecting the firm ones.
Cane sugar (or organic cane sugar) will hold better than granulated sugar.
You can use either water OR orange juice. If you can tolerate OJ, it gives it a little extra sweet stickiness.
Allow plenty of time (about an hour) for your cranberries to dry.
Store in an airtight container in the refrigerator for up to 5 days, although I recommend to eat them in 1-2 days.
Sugared Cranberries Recipe
- 1/2 + 1/4 Cup Cane Sugar Organic preferred
- 1/2 Cup Water or Orange Juice
- 1 Cup Fresh Cranberries
Combine 1/2 cup sugar and water (or OJ) in a small saucepan.
Bring to a simmer on medium heat and whisk until the sugar is dissolved.
Meanwhile, place a piece of parchment paper on a baking sheet.
Remove from heat and gently stir in the cranberries.
Let sit for 5-10 minutes.
Strain the cranberries in a small colander.
Carefully place the cranberries on the parchment paper and ensure they are separated.
Dry at room temperature for 45 minutes (or a few minutes more if needed).
Place the remaining 1/4 cup of sugar in a bowl.
Roll the cranberries several at a time in the sugar to coat
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