Description
Gluten Free, Vegan
Ingredients
Scale
- 1 cup water
- 2–2.5 cups cane sugar
- 2 cups fresh cranberries
Instructions
- In a small sauce pan on the stove over medium to high heat, combine the water with 1 cup of sugar. Stir. Continue cooking until sugar is dissolved and the mixture starts to simmer, then remove from heat and allow it to come to room temperature.
- Once syrup is at room temperature, dunk some cranberries in it, coating them entirely, and then move them to a cooling rack on top of a cookie sheet to dry for 45 minutes, so they are sticky but not wet.
- While still sticky, put some sugar in a deep bowl. A few cranberries at a time, put in the bowl and swirl around until evently coated. Move to another cookie sheet to dry completely (I put mine in the fridge and I think it helped them dry faster). Note: try to touch them with your fingers as little as possible when transferring so you don’t remove the sugar coating.
Notes
If you don’t plan on making more, or having another use for your simple syrup, you could probably get away with using 1/2 cup water and 1/2 cup sugar.
I have not tried this with any sugar alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup