Here is another way to enjoy them this season! This recipe is actually a bonus two-in-one recipe! You make sweet and tangy sugared cranberries that you can add to candy bowls, your favorite apple pie recipe, as a topping on cheesecake, baked brie, pancakes or even on top of ice cream! But wait! There's more! The sauce it cooks in becomes a tasty, spicy syrup that almost tastes like candy canes which is a fun addition to your holiday breakfasts this winter!
Sugared Cranberries and
Cranberry Spice Syrup
Sugared Cranberries
Makes 3 cups cranberries
3 cups sugar
2 cinnamon sticks
6 whole cloves
3 cups water
3 cups fresh cranberries, rinsed
1 cup superfine sugar
Mix sugar, cinnamon sticks and cloves with water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves. Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours. Drain cranberries. Reserve liquid, strain out cinnamon sticks and cloves and use as a simple syrup to add a holiday touch.
Place superfine sugar in a bowl and gently toss in cranberries, coating evenly. Place cranberries on a baking sheet to dry, about 1 to 2 hours.
Store in an airtight container.
To Can Syrup
Fill jars, leaving 1/4 inch headspace and boil in water bath canner for 20 minutes. When serving, if you'd like a thicker syrup, simply add a little cornstarch before heating it up.
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I hope this convinces you to buy a few extra packages of cranberries this season to give these a try! They are delightfully festive and tasty!
Do you have any favorite cranberry recipes?