I know these sugared cranberries | candied cranberries since I was a kid. My Grandma was making them to me, and I remember, I loved them so much. Passing the aisles at the grocery store I noticed the fresh cranberries. I started thinking of any new recipe where to use them so that they were the key ingredient. And these sugared cranberries came to my mind.
I remember, when I was a kid, understanding how the sugar is getting stuck to the sugared cranberries | candied cranberries seemed a mystery. I could not understand the technique my Grandma was using and she really seemed a wizard to me! 😀 It seemed complicated until I tried making sugared cranberries | candied cranberries myself. Oh how super easy it is! And the sugar coating is not a mystery anymore 😀
The quantity of sugar may seem high, yet note that cranberries are quite acid – you will see that all this sugar is just as right. Most of the sugared cranberries | candied cranberries recipes use egg. I don’t like the idea of eating a raw egg (that doesn’t sound YAY to me at all). So I called my Grandma and her thick recipe book had it all!
Now that I make the sugared cranberries | candied cranberries myself, it gets me back to my childhood. Do you have any food that makes you feel so? Leave a comment below the post on any Pasta Pesto Pizza social website such as Instagram or Facebook!
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Ingredients
Instructions
- Wash your cranberries, dry them well
- Put sugar and water into a small pan, turn on the heat and mix continuously letting the sugar dissolve completely (it will then thicken a bit)
- Let it cool a bit and pour in your fresh cranberries
- Mix well, make sure all the cranberries are well covered with the sugar mix
- Take the cranberries out of the pan and roll them onto the caster sugar. Put your sugared cranberries / candied cranberries on a parchment paper and let them cool for a couple of minutes before eating
Notes
Find out more of the best healthy recipes here.
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