These are simply stunning. If I could make jewelry out of them I would. Seriously! Wait until you see what they look like in person. Cranberries that are cooked are just about the perfect Christmas Red in existence!
This recipe kind of took me by surprise. I wanted to use the cranberries that I bought for Thanksgiving and never used (thank you my dear friend, procrastination) and thought this recipe sounded intriguing!
It is a bit sticky and doesn’t produce much, but the look is worth it! Top a Christmas cupcake with one. Sprinkle some on your Christmas pancakes. Add some to your main dish presentation.
- 4 c. cranberries
- 2 c. sugar
- 1/2 c. water
- Granulated sugar
- Prick each berry so that it will not burst (I used a corn cob holder).
- Boil sugar and water until sugar is dissolved.
- Add cranberries, pour into an oven safe dish (or your oven safe saucepan) and bake for 40 minutes at 300.
- Spread cranberries on parchment paper and let dry.
- When slightly dry, shake cranberries in a bag filled with sugar.
- Place on a cookie sheet.
Use within 2-3 days, as they will start to get gooey!
Use a corn cob holder to prick
Just look at the color!!
Here is the bag of sugar
Here they are halfway done…sorry I just think they are so pretty!
**On another note, this is natures first sour patch kid! They are sour but the sugar on it balances it out. My 3 year old who loves candy, rubbed her tummy and said yum when she ate one. There is sugar but a cranberry is better than a sugary gummy center don’t you think?