These yummy, sugared cranberries look so beautiful over our Gingerbread Cake.
- Prep time 15 minutes
- Total time 6 hours & 30 minutes
Ingredients
Method
In small saucepan, bring water and 1 cup of the sugar to boil over medium-high heat; reduce heat to medium-low and cook until sugar is dissolved, 3 to 5 minutes.
Place cranberries in heatproof bowl; pour sugar syrup over top. Let cool to room temperature; refrigerate for 4 hours or overnight.
Drain cranberries; discard syrup. Evenly divide remaining sugar among 2 bowls; working in small batches, toss cranberries in first bowl of sugar, then in second bowl. Let dry on rack or parchment paper–lined rimmed baking sheet for 2 hours. Refrigerate in airtight container for up to 3 days; roll in more sugar, if necessary, before using.
Makes 1 1/2 cups.
Nutritional facts Per 1 cup: about
- Fibre 0 g
- Sodium 14 mg
- Sugars 9 g
- Protein 1 g
- Calories 87
- Total fat 5 g
- Potassium 48 mg
- Cholesterol 1 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 1
- Vitamin C 3
