How to Make Frosty Cranberries

• Vegan
• Gluten free

• Produce

  • 24 oz Cranberries, fresh

• Baking & Spices

  • 1 1/3 cup Sugar

• Liquids

  • 1/2 cup (76 g - water

Found on valyastasteofhome.com

Description

Ingredients

• 12 oz. (340 g) – fresh cranberries
• 1 cup (225 g) - sugar
• Syrup Ingredients:
• ½ cup (76 g) – water
• ⅓ cup (113 g) – sugar

Directions

• Combine water and sugar in a small pot. Bring to a boil and let it boil for 30 seconds. Remove from heat, set aside and let it cool for about 15 – 20 minutes.
• Wash cranberries and place them in a large bowl. Pour warm sugar syrup over cranberries. Mix cranberries and syrup together. Drain the syrup coated cranberries through a sifter and let the syrup drip.
• Move syrup coated cranberries onto a large plate of sugar. Coat them with the sugar. Scoop some cranberries out, place into a strainer, and shake excess sugar off the sugar-coated cranberries.
• Transfer onto a non-stick mat for the sugar-coated cranberries to dry.
• Once dried, store in a cool, dry place. They should be used within 24 hours of frosting. Decorate desserts with frosty cranberries 2 – 4 hours before serving. (Otherwise, the sugar will dissolve in the cream, depending on the cream you use. Creams made with sour cream or Greek yogurt melt sugar quicker.)