Maple Sugared Cranberries
Maple Sugared Cranberries are a delightful and festive treat that combines the tartness of fresh cranberries with the sweetness of maple syrup. These cranberries make a wonderful garnish for desserts or can be enjoyed on their own.
Equipment
- 1 medium saucepan
- 1 wooden spoon
- 1 baking sheet
- 1 parchment paper
- 1 bowl
- 1 whisk
Ingredients
- 2 cups fresh cranberries Wash and remove stems or damaged berries.
- 1 cup maple syrup
- 1 cup granulated sugar Additional sugar for coating is optional.
- ½ teaspoon vanilla extract
- a pinch salt
Instructions
- Start by washing the fresh cranberries. Remove any stems or damaged berries.
- In a medium saucepan, combine the maple syrup, granulated sugar, vanilla extract, and a pinch of salt.
- Place the saucepan over medium heat and stir until the sugar dissolves completely.
- Once the syrup mixture reaches a gentle boil, add the cranberries. Stir to coat them well.
- Boil the cranberries for about 5 minutes until they start to pop and become slightly soft.
- Remove the saucepan from heat and let the cranberries cool for about 5 minutes in the syrup.
- Using a slotted spoon, carefully remove the cranberries from the syrup and place them on a parchment-lined baking sheet.
- Once the cranberries are on the baking sheet, let them cool completely. Save the remaining syrup for drizzling or using in other recipes.
- Once cooled, roll the cranberries in additional granulated sugar to coat them if desired. Let them sit for a few minutes to set before serving.
Notes
Store the maple sugared cranberries in an airtight container at room temperature for up to three days.
They make a great addition to cheese platters, salads, or can be used as a topping for desserts like ice cream or cheesecake.
Feel free to adjust the amount of sugar based on your sweetness preference!