Okay, friend! Get ready for a flavor explosion that’ll make your holiday spread the talk of the town! I’m talking about Sugared Cranberries – those glistening jewels that are sweet, tart, and oh-so-addictive. I’ve been perfecting this recipe for ages, and let me tell you, it’s a total crowd-pleaser. Prepare to unleash your inner Cuba Queen!
I remember the first time I had Sugared Cranberries. It was at a friend’s holiday party, and I was immediately hooked. The vibrant color, the crunchy sweetness, the burst of tartness…it was like a party in my mouth! I knew I had to recreate that magic in my own kitchen, but with my own bold Cuba Queen twist.
My initial attempts were…let’s just say less than stellar. The sugar coating was too thick, the cranberries were too tart, and the whole thing was a sticky mess. But I’m not one to back down from a challenge. I tweaked, I tested, and I tasted (a lot!), until I finally landed on the perfect combination of sweet, tart, and crunchy.
The breakthrough came when I experimented with different sugars and drying techniques. That’s when I discovered the secret to achieving that perfect balance of sweetness and tartness. These aren’t your grandma’s boring Sugared Cranberries, this is a flavor adventure! This is Sugared Cranberries the Cuba Queen way.
Now, these Sugared Cranberries aren’t just a pretty face. They’re packed with flavor and add a touch of elegance to any dish. They embody the Cuba Queen spirit: bold, unapologetic, and always ready for a celebration. Think of the possibilities! These little flavor bombs are perfect for snacking, garnishing desserts, or adding a festive touch to your cocktails.
Get ready to take your taste buds on a wild ride! I’m so excited to share my Sugared Cranberries recipe with you. These are not only simple to create, but a memorable flavor experience you and your guests will crave for years to come.
INGREDIENTS You Need for This:
- 12 ounces fresh cranberries: You’ll find the best plump berries at your local grocery store or farmer’s market.
- 2 cups granulated sugar, plus more for coating: The sweetness is essential for balancing the tartness of the cranberries. Don’t skimp!
- ¾ cup water: Use filtered water for the purest flavor in your Sugared Cranberries.
- 1 teaspoon vanilla extract: Splurge on the good stuff – it makes a difference! I prefer Madagascar vanilla for its rich, creamy flavor.
- Optional flavor boosters: A pinch of cinnamon, a dash of orange zest, or a splash of Grand Marnier for extra zest!
- Powdered Sugar Alternative: Try using powdered sugar as an alternative for coating your Sugared Cranberries.
This ingredient list is short but mighty! Fresh cranberries are a must-have for this holiday cranberry recipe, since it creates that sweet-tart flavor contrast.
Don’t underestimate the power of high-quality vanilla extract. It adds a layer of warmth and complexity that you just can’t get from imitation vanilla. This game-changing ingredient will elevate your Sugared Cranberries to the next level.
One thing to consider is sourcing the best ingredients. You’ll find the best fresh cranberries at your local farmer’s market during the holiday season. Also, consider using organic sugar for a slightly healthier twist. Feel free to experiment with different sugars like brown sugar or coconut sugar for a unique flavor profile with your Sugared Cranberries.
Speaking of flavor boosts, a pinch of cinnamon or a dash of orange zest can add a warm, festive touch to your Sugared Cranberries. For a boozy twist, try adding a splash of Grand Marnier to the sugar syrup.
STEP-BY-STEP INSTRUCTIONS:
- Prepare the sugar syrup: In a medium saucepan, combine the water and 2 cups of granulated sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Don’t stress – your Sugared Cranberries are going to be incredible!
- Infuse the cranberries: Gently stir in the fresh cranberries, making sure they’re fully submerged in the sugar syrup. Let them soak for at least one hour, or even better, overnight in the refrigerator. This allows the cranberries to absorb the sweetness and plump up beautifully. Pro tip for Sugared Cranberries perfection: the longer they soak, the more flavorful they’ll be!
- Drain the cranberries: After soaking, drain the cranberries in a colander, discarding the sugar syrup. Be gentle, you don’t want to squish the cranberries. This step is crucial for preventing the Sugared Cranberries from being too sticky.
- Sugar coat the cranberries: Spread a generous layer of granulated sugar on a baking sheet. Roll the drained cranberries in the sugar, making sure they’re completely coated. This is where your Sugared Cranberries transforms into pure magic!
- Dry the cranberries: Spread the sugared cranberries in a single layer on a parchment-lined baking sheet. Let them dry at room temperature for at least one hour, or until the sugar coating is hardened and dry to the touch. In my kitchen, this Sugared Cranberries takes exactly 2 hours to dry.
- Sparkle and serve: Once the Sugared Cranberries are dry, they’re ready to sparkle and serve! For an extra touch of glam, lightly dust them with edible glitter. While your Sugared Cranberries are working its magic, grab your camera – this is Instagram gold!
Here’s where most people mess up their Sugared Cranberries – but not you! Don’t overcrowd the pan when drying and make sure the Sugared Cranberries are completely dry before serving.
Your Sugared Cranberries should look plump, glistening, and coated in a layer of sparkling sugar. They should smell sweet and slightly tart. And when you bite into one, it should be a burst of sweet, tart flavor with a satisfying crunch.
For efficiency hacks, consider using a wire rack to dry the cranberries. This allows air to circulate and speeds up the drying process. You can also use a fan to further accelerate drying.
PRESENTATION:
These Sugared Cranberries are not just delicious, they’re also stunningly beautiful! They add a touch of elegance to any holiday spread. Imagine a platter of these glistening jewels nestled amongst your other festive treats.
People absolutely lose their minds when I serve this Sugared Cranberries at holiday parties. They’re always the first to disappear. And let’s be honest, they make a pretty epic garnish for cocktails too!
For maximum impact, serve these Sugared Cranberries in a crystal bowl or on a decorative platter. Sprinkle them over cakes, pies, or even a simple bowl of yogurt. They also make a fantastic addition to cheese boards or charcuterie platters.
These Sugared Cranberries absolutely slay at dinner parties! They’re unexpected, delicious, and visually stunning. What more could you ask for?
For bold pairing suggestions, try serving these Sugared Cranberries with creamy cheeses like brie or goat cheese. The sweet and tart flavors complement the richness of the cheese perfectly. You can also pair them with dark chocolate for a decadent treat.
If you have any leftover Sugared Cranberries (though I doubt you will!), you can use them to make a delicious cranberry sauce or add them to your morning oatmeal.
Try these seasonal variations!
- Spiced Sugared Cranberries: Add a pinch of cinnamon, cloves, and nutmeg to the sugar syrup for a warm, festive twist.
- Citrus Sugared Cranberries: Add orange, lemon, or lime zest to the sugar syrup for a bright, citrusy flavor.
- Boozy Sugared Cranberries: Add a splash of Grand Marnier, bourbon, or rum to the sugar syrup for a boozy kick. For a Cranberry margarita garnish recipe with Grand Marnier, check out this one! Cranberry margarita garnish recipe with Grand Marnier
FAQs:
Q: Can I use frozen cranberries?
A: While fresh cranberries are ideal, you can use frozen cranberries. Thaw them completely and pat them dry before using. Keep in mind that frozen cranberries may release more moisture, so you may need to adjust the drying time. I did a side-by-side taste test, and fresh definitely won!
Q: Can I use a sugar substitute?
A: While I haven’t personally tested this recipe with sugar substitutes, you can experiment with your favorite alternative. Keep in mind that sugar substitutes may affect the texture and flavor of the Sugared Cranberries.
Q: How do I store the Sugared Cranberries?
A: Store the Sugared Cranberries in an airtight container at room temperature. They’ll last for up to a week, but trust me, they won’t last that long!
Q: Can I make these ahead of time?
A: Absolutely! Sugared Cranberries are perfect for making ahead of time. In fact, I often make them a few days in advance to save time during the busy holiday season.
Q: How do I know when my Sugared Cranberries are perfectly dry?
A: The Sugared Cranberries are perfectly dry when the sugar coating is hardened and dry to the touch. They shouldn’t be sticky or tacky.
Q: What if my Sugared Cranberries are too tart?
A: If your Sugared Cranberries are too tart, you can add a little more sugar to the sugar syrup. You can also try soaking the cranberries for a longer period of time.
Q: Can I make this Sugared Cranberries spicier?
A: For a spicy kick, add a pinch of cayenne pepper to the sugar before coating the cranberries.
CONCLUSION:
These Sugared Cranberries represent everything Cuba Queen stands for: bold flavors, simple ingredients, and a touch of celebration in every bite. You will love this holiday cranberry recipe! These are not only perfect for a cranberry Christmas garnish, but for any celebration of pure flavor.
I’m confident that you’ll nail this recipe and create Sugared Cranberries memories that will last a lifetime.Here are my Sugared Cranberries Power Tips:
- Soak the cranberries overnight for maximum flavor absorption.
- Use a wire rack to dry the cranberries for faster, more even drying.
- Don’t be afraid to experiment with different flavors and spices!
I’ve created and loved these Sugared Cranberries variations:
- Spiced Sugared Cranberries with cinnamon and cloves
- Citrus Sugared Cranberries with orange and lemon zest
- Boozy Sugared Cranberries with Grand Marnier
The boozy version always gets the biggest reactions!
Make this Sugared Cranberries your signature dish and share your results with me! I can’t wait to see your creations.
Go forth and create some Sugared Cranberries magic! I found inspiration on this recipe on another blog, so check out Sugared Cranberries (easy w/ video!) | Vanilla And Bean. It reminds me of my Creamy Mushroom Toast, another flavor explosion you NEED to try!
For more bold flavor adventures, check out my Zucchini Lasagna with Turkey! Looking for even MORE flavor? Check out these beauties at How To Make Stunning Sugared Cranberries & RosemaryIf this recipe rocks your world, you NEED to try my Potato, Egg & Cheese Breakfast Tacos
Time to make some Sugared Cranberries magic! ✨🔥
Sugared Cranberries
These glistening sugared cranberries are a beautiful and festive treat! They’re tart, sweet, and perfect for snacking or garnishing holiday desserts and drinks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- 12 ounces fresh cranberries
- 2 cups granulated sugar, divided
- ¾ cup water
Instructions
- In a medium saucepan, combine water and 1 cup of sugar. Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Add cranberries to the sugar syrup and cook for 1 minute, stirring gently.
- Remove from heat and let cranberries sit in the syrup for at least 1 hour, or up to 4 hours.
- Drain cranberries in a colander and discard the syrup.
- Place the remaining 1 cup of sugar in a bowl. Add the drained cranberries and toss to coat evenly.
- Spread the sugared cranberries in a single layer on a baking sheet lined with parchment paper. Let them dry for at least 1 hour, or up to 3 hours, until the sugar coating is hardened.
- Store in an airtight container at room temperature.
Notes
For a more intense flavor, try adding a teaspoon of orange or lemon zest to the sugar before coating the cranberries.