With simple ingredients and little time you have an elegant touch to your holiday table. Whether you use it as a garnish for a cake, table, or platter, this is an easy, classy, and festive choice!
This recipe works for not only cranberries, but rosemary or pine needles as well. Adding that can add a beautiful contrast to whatever you are dressing up. I used these cranberries to garnish my dark chocolate peppermint cake and loved the way it quickly took the cake to the next level.
Ingredients & Supplies
- 2 cups water
- 2 cups granulated sugar
- 1 cup coarse sugar
- 1 – 12oz bag of cranberries
- Medium sauce pan
- Baking sheet lined with parchment paper
- Slotted spoon
1. Heat up 2 cups of water with 2 cups of sugar in a medium sauce pan. Do not bring the water to a boil, just heat it up until the sugar dissolves.
2. Add 12oz of fresh cranberries and let it soak, moving the cranberries around until the cranberries are evenly coated in the syrup. Let is soak for about 5 minutes.
3. Use a slotted spoon to transfer the cranberries from the pan to a lined baking sheet. Let the cranberries dry, about 1 hour. You can also leave them overnight.
4. Once dry, roll the cranberries in coarse cane sugar (normal sugar looks great as well; I just like the look the coarse sugar provides).
5. Store the cranberries in an air tight container. Use as a garnish as desired. You can follow these same steps for sugaring rosemary or pine.