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Sugared cranberries are basically the prettiest garnish ever. Here's how to make them.

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These sugar-covered cranberries make a pretty red garnish on your favorite dessert, baked goods and cocktails. Put them on cheesecake, coffee cake, holiday fruitcake and fruit tarts or pies.

These sugar-covered cranberries make a pretty red garnish on your favorite dessert or baked goods — like cheesecake, coffee cake, holiday fruitcake and fruit tarts or pies. But they can also do so much more! Some examples:

  • Adorn your cheese ball or cheese board
  • Cheesecake or cake topper
  • Add to a Pavlova wreath for Christmas
  • Fruit pie topper, use in custard pie
  • Drop them on to pancakes/French toast/crepes
  • Top Camembert or Brie cheese
  • Garnish a bowl of cranberry sauce
  • Top ice cream
  • On top of oatmeal
  • Holiday fruitcake topper
  • Serve them up with muffins or mini loaves of cranberry bread
  • Garnish custard, parfait or pots de creme
  • Use as a garnish for your roast turkey or served atop a savory pork roast
  • Add them to a cracker topped with a smear of cream cheese and a dollop of cranberry sauce for an elegant appetizer
These sugar-covered cranberries make a pretty red garnish on your favorite dessert, baked goods and cocktails. Put them on cheesecake, coffee cake, holiday fruitcake and fruit tarts or pies.

They are also the perfect accompaniment to cocktails. Drop them in, or line them up — like on a skewer, umbrella, tiny sword or toothpick — and they become a great burst of color and flavor when added to a chilled bubbly beverage, a hot mug of cider or mulled wine, floating atop a pitcher of sangria, or on a punch with some orange slices.

Feel free to experiment a little with your berries. While most of us have granulated sugar on hand, you can also try out different types of sugar depending upon the effect you want. Cane sugar or sanding sugar have a larger grains that will create a more sparkly coating, while superfine caster sugar creates berries that look like they have a light layer of winter frost coating them.

To store your cranberries, place them in a container with an airtight lid and a layer of rice in the bottom to absorb moisture. This will keep your cranberries firm and fresh for about two days. (They are addictive to eat, so they probably won’t last that long!)

Sugared cranberries 

Yield: 2 cups

Ingredients:

  • 2 cups granulated sugar, plus ¾ cup for rolling cranberries in
  • 2 cups water
  • 2 cups fresh cranberries

Instructions:

In a small saucepan, bring 2 cups sugar and water to a simmer. Stir well to dissolve sugar.

Remove pan from heat and set aside, allowing the mixture to cool for 15 minutes.

Stir in cranberries. Cool completely. Cover and refrigerate overnight.

Strain cranberries. (Be sure to reserve the extra syrup to use for another recipe such as our a cranberry cocktails.)

Spread ¾ cup sugar on a parchment-lined, small baking sheet. Toss cranberries in a few at a time, and gently shake and jiggle to completely coat cranberries.

Transfer sugared cranberries to a clean baking sheet and allow to set for about 1–2 hours, or until dry.

To store, transfer to airtight container and refrigerate.

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