I think sugared cranberries are an ideal indulgence this time of year when we are tempted with so many high calorie rich sweets and confections. Cranberries on their own are considered a superfood loaded with vitamin C and phytonutrients that promote good health. But their tart bite keeps them off the snack table. With just a little stove time, an overnight steep in syrup, then a dusting of fine sugar sweetness these tart berries become tasty delights. The steeping plumps the berries, the sugar dusting adds a crunch. One bite delivers sweet juicy cranberry flavor with a pleasing tart burst. This little treat packs a big punch and is suprisingly satisfying with only a few bites. A few sugared cranberries leaves me happy and satisfied and most importantly, disinclined to reach for something else on the sweet holiday buffet.
A serving is 1/3 cup and provides 75 calories, a trace of protein, no fat, and 17 grams carbohydrate (9 grams sugar). I hope you'll find a place for this little treat on your holiday table.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Directions: 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.