It’s here! Friday night before Christmas and I’m getting ready to have our annual friends and family open house. I just finished up one of my favorite recipes using Cranberry. These Sugar Coated Ginger Cranberries are my favorite holiday treat and they are super easy to make.
These little gems are beautiful on cakes, pies and pudding. They make a store purchased cheesecake sparkle, and are the perfect sweet addition to my ginger cranberry cocktails.
Rim glass with a mix of coconut and freshly grated Ginger. Note that coconut will hold best to the rim by simply dipping it in honey first. I like to use a pepper infused honey for added kick.
Holiday Cranberry Cocktail with Alcohol:
2 Parts Cranberry Juice
1 Part Pomegranate Juice
1 Part Whiskey
Shake over ice. Garnish with a stick of Ginger Sugar Cranberries
Holiday Cranberry Cocktail without Alcohol:
2 Parts Cranberry Juice
1 Part Pomegranate Juice
1 Park Ginger Ale
Serve over ice with a stick of Ginger Sugar Cranberries
How to Make Sugared Cranberries
First, combine 1/2 cup regular white granulated sugar and water in a saucepan over medium heat, stirring occasionally (about 2 minutes) until sugar is dissolved. Stir in cranberries and coat them with the sugar mixture well.
With a slotted spoon, transfer the berries to a wire rack and allow them to dry for at least 1/2 to 1 hour. You want them slightly sticky, but not dripping.
Grate Ginger on a Microplane and combine with the 3/4 raw sugar in a mixing bowl. I like to use a sugar that has a slightly larger grain. Kroger’s Simple Truth Organic Sugar is the perfect size. Regular white sugar will also work. Use a pastry cutter to break up any larger clumps of ginger.
Working in small batches roll the cranberries in the sugar, return them to the rack and let them for 15-20 minutes.
Make sure to reserve that glorious cranberry sugar juice and remaining ginger sugar. It’s perfect for using to rim cocktail glasses or for decorating cakes and cookies. Enjoy!
The perfect Sugared Cranberries with a hint of Ginger. These are a stunning garnish for things like my jolly cranberry cocktail or on cakes, but mostly you’ll just want them straight from the bowl.
- 1/2 cup granulated white sugar
- 1/2 cup water
- 12 oz package fresh cranberries
- 1-2 tbsp fresh ginger (peeled and grated)
- 3/4 cup raw or organic sugar
- Combine the 1/2 cup sugar and water in a saucepan over medium heat, stirring occasionally (about 2 minutes) until sugar is dissolved.
- Stir in cranberries and coat them well.
- With a slotted spoon, transfer the berries to a wire rack and allow them to dry for at about 1/2 hour. They will be slightly tacky but not completely dry.
- Peel and Grate Ginger on a Microplane and combine with the 3/4 raw sugar in a mixing bowl. Use a pastry cutter to break up any larger clumps of ginger
- Working in small batches roll the cranberries in the sugar tossing to coat each one individually. Spread them evenly back on rack or on a cookie sheet and let them dry for another 15-20 minutes.
I’ve also made these with fresh ground nutmeg with beautiful results.
Uneaten berries should be stored in the refrigerator. They are also delicious frozen.
Enjoy
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