The holidays are here and I’ll be dishing up some great recipes this week for y’all! These sugared cranberries are a cinch to make and add a little magical sparkle to any dish, be it a dessert or a cheese board. The most lovely part is that you can use this as a base to sugar just about anything! Cranberries and rosemary? Ahhhh-mazing! Blueberries and thyme? You bet! I have become the queen of sugaring and I know you will too!
- 1 cup of water
- 3 cups of sugar
- Cranberries, sprigs of herbs, blueberries etc….
In a medium sauce pan simmer the water and 2 cups of sugar till the sugar is fully dissolved. Make sure you don’t boil~no caramel over here!
Let the syrup cool and then dip your herbs and berries in the sauce pan. Swirl the items around in the syrup and then retrive them with a slottled spoon or tongs. Let the coated berries and herbs dry for 3 hours on a drying rack. They will be tacky to the touch when they are ready for the next step.
Once they are ready, drop a few at a time into a bowl of sugar. Gently roll them around, coating them completely. Use a slotted spoon to lift them out of the bowl and sift off the extra sugar. Store them at room temperature until ready to use. They will last a few days so feel free to make them ahead of time!
Use them as a garnish any way you please. I love adding them to my gingerbread cake that will be up on the blog later this week! So so pretty!