Blog's Category: Dessert, Holidays, Kid's Favorite, Snacks
- These Sugar Coated Cranberries bring back my childhood memories. At times of total food supply deficit, during Soviet Union 'occupation', there were lines at grocery stores when some popular food item was delivered and sold in a store. There were always a line when there was Brusnika (somewhat like cranberry), thickly coated in a hardened sugar powder, in a small white paper boxes. They were really good. Well.. these cranberries are better :)
Sugar Coated Cranberries
- 1 bag (16oz) of fresh cranberries
- 1/2 + 1/2 c white sugar
- 1/2 water
- Meanwhile, go through your cranberries and discard all soft and damaged. I figured it's easy to do just relying on your finger tips. I managed doing this while watching my favorite TV show :)
- When you syrup cooled down completely, mix cranberries with a syrup. Make sure your cranberries were dry before doing this to avoid diluting the syrup. Stir well to make sure cranberries covered well in a syrup. then pour into large shallow wire sieve to drain off the syrup. Or transfer cranberries from a syrup, with a slotted spoon, onto fine-wire rack to drain.
- Let cranberries stay for about 1 hour to become sticky.
- Add 1/2 cup of sugar to a large shallow bowl. Prepare large baking pan by covering it with a parchment paper.
- Working in a batches, transfer some cranberries to a bowl with sugar, shake well. Then using a slotted spatula, transfer cranberries onto baking sheet with a parchment paper.
- Let them dry out completely for a couple of hours. After that, they can be kept at room temperature, in a bowl, lightly covered with a plastic wrap.
- Enjoy!
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