I had just bookmarked these Sugared Cranberries when I found out the first Merry Monday ingredient was Cranberries. Perfect! Or so I thought.
I made the mistake of using regular sugar for the rolling instead of super fine sugar like the recipes calls for. I didn’t think it would make that big of a difference. The sugar got all clumpy on me and the cranberries didn’t turn out nearly as pretty as the ones pictured here. Was it the sugar? Or am I just no good at rolling cranberries in sugar?
Cute or not, they still taste good. Kind of like craisins. We snacked on them all week. They’d make a great Holiday party snack or a cute gift (if they turn out prettier than mine).
After these didn’t turn out as expected, I attempted to make Cranberry Orange Scones. They turned out ok. I mean, we still ate them, a lot of them. But half-way through making them I realized I forgot to buy the sour cream the recipe called for. I tried replacing it with vanilla yogurt. It might have worked but I only had 6 oz. and needed 8 oz. They turned out a bit on the dry side.
So my Merry Monday Cranberry post didn’t turn out like I’d hoped. Sigh. But I plan on redeeming. Add to the grocery list: super fine sugar & sour cream.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.