The 'How to Cook' Blog

This may very well be my favorite cranberry recipe ever!

If you’ve never had these, and even if you’ve never really cared for cranberries before, do try these…

What’s more Holiday-like than sugared fruits looking all heavenly on a tray or platter with cookies. It’s reminiscent of a Victorian Christmas.

So beautiful, so addicting.

Once these cranberries dry, when you pop them in your mouth, the sugar shell crunches, then the cranberry pops in your mouth as you squeeze it with your teeth with an amazing sweet-tart flavor that you’ll crave. Every single time you walk by the bowl, you’ll pop 1 or 2.

This is a super-easy recipe and a great way to use cranberries in a fun way over the Holidays!

Type: Snack Recipe
Prep Time: 12 mins
Soak Time: 10 hrs – overnight
Dry Time 3-5 hrs
Yield: 3 cups

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• 1 bag frozen or fresh cranberries – ~ 3 cups
• 2 1/4 cups sugar
• 3 cups water
• 1 cup superfine sugar

Instructions:

1. In a small saucepan, combine sugar and water, not the superfine sugar, and stir to dissolve sugar on medium low heat. Bring mixture up to a simmer and remove from heat. * Tip: Do not allow sugar water to boil because it could pop the cranberries when you pour it over them to let them brine. If you boiled your mixture, allow to cool for 5 mins before adding to cranberries.
2. Place rinsed & sorted cranberries into a container to store the mixture in the refrigerator.
3. Pour sugar syrup over top of cranberries and stir to coat.
4. Cover with a lid or plastic wrap and store in refrigerator for 10 hrs or overnight. Stir occasionally. * Tip: I have left cranberries like this brining for up to 3 days.
5. Strain cranberries and reserve liquid as a syrup for coffee, tea, cocktails and the like over the holidays.
6. Roll cranberries in superfine sugar and place them in a single layer, not touching each other, on a cookie sheet.
7. Allow to dry for 3-5 hrs or until sugar dries & solidifies as a shell on the outside of the cranberries. Enjoy as a snack!
8. Store in a cool, dry place in an airtight container for up to a week, if they last that long! LOL

***

I hope you enjoy this Cranberry Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

P.S. Desperate need of a new Colander? Grab one here:

Kitchen Collection 5 Quart Melamine Colander 5 quart capacity is perfect for straining and draining pasta fruits and vegatables. Holes drain well without pasta slipping through 9 inches in diameter 4.75 inches tall Top Rack Dishwasher safe Green Red Blue and Orange colors chosen at random

Similar Posts:

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• How to Make Traditional Whole Berry Cranberry Sauce
• How to Make Gingered Whole Berry Cranberry Sauce
• How to Bake Cranberry Rye Bread in a Bread Machine
• How to Make Superfine Sugar at Home