These little gems are a perfect addition to any holiday table. Put them in a fancy dish or a martini glass like I did and set them out for a great sweet/sour treat for your guests. They are so addicting. Little bursts of flavor for your mouth!
I made these for the first time last year on Thanksgiving, when I got a little carried away with the buy one get one free sale on cranberries last year at my local grocery store, and had to figure out a plan to eat them all. Who in their right mind needs 4 bags of cranberries? Oh, I see the problem now and it has to do with that whole “right mind” thing.
These are super easy to make and only take a few minutes to prepare. I let mine soak in the sugar water overnight and then finished them up about an hour before my guests arrived.
1 1/2 cups of water
1 bag of fresh cranberries
1 1/2 cups of granulated sugar, plus more for rolling
Rinse the cranberries in a colander under running water. Remove any cranberries that are bruised or broken. Combine the 2 cups of sugar the water in a small saucepan over medium high heat. Stir until the sugar dissolves completely and then remove from heat.
Combine the sugar syrup and cranberries in a small bowl with a lid. Cover and chill for several hours or overnight if you can.
Once they are done, drain the cranberries from the sugar water.
I didn’t have any superfine bakers sugar, so I took about a 1/2 cup granulated sugar and gave it a whirl in my coffee grinder. The smaller size and texture allowed it to stick better to the cranberries.
I got out a pie pan and poured the fine sugar into it, then I added the cranberries, a few at a time to coat them.