Updated: Dec 19, 2022
The Christmas season is in full swing now. Some people have already decorated their homes and Christmas trees, have done all the shopping, planning and even have all their presents wrapped up. While others are just waiting for that last-minute panic to do all this in like two days. Or two hours? 😄
We are slowly starting to feel a bit more "Christmassy", thanks to the colder weather and frosty sights. It is quite hard to get that festive feeling when you're working full-time, running errands, or simply dealing with life! I know I'm not alone in this! So, I hope the upcoming posts/ recipes will help you enjoy the festive season more. 🎄
Festive season - this reminds me that cranberries are now in season. These perfect ruby-red gems are packed with nutrients that boost immunity and lower blood sugar. They also protect against heart disease, stomach ulcers, cavities and gum disease. Not only are they healthy, but they are also delicious, versatile (they go well with both sweet and savoury dishes), and a joy to look at. These Sugared Cranberries are so easy to make, and in my opinion, they look stunning! I think it's a relaxing and mindful activity to roll them one by one in the shimmery white sugar and then decorate a cake with them. 🍰
Cake - this reminds me to say that a festive Orange and Cranberry Bundt Cake recipe is coming up next. It will be a reduced sugar, dairy- and egg-free (vegan) and utterly scrumptious cake, so stay tuned and get those cranberries candied and ready to decorate your bundt cake with them! ❤️
PREP TIME: 5 min
TOTAL TIME: 30 min
- 100g fresh or frozen cranberries (thawed and drained)
- 50g (¼ cup) sugar plus extra for coating
- 50ml (¼ cup) water
1. Add the sugar and the water to a small saucepan, and stir until dissolved. Bring it to a boil.
2. Stir the cranberries into the sugar syrup and coat them all. Cook the cranberries for 1 minute.
3. Use a slotted spoon to transfer the cranberries from the pan onto a baking sheet, or a plate lined with parchment paper. Let the cranberries cool and dry for about 10 minutes.
4. Gently roll the cranberries one by one in the additional sugar until completely coated.
5. The sugared cranberries can be kept in the fridge for up to 3 days in an airtight container, however for best results use them straight away.
Tip: Reserve the sugar syrup for icing or cocktails.
Click on the below to download this recipe as a free, pdf recipe card:
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