Jewels of the Season Sugared Cranberries

At the Farmhouse, we love using cranberries throughout the season to add glamour to our desserts, salads, cocktails, and cheese boards. To turn them into little jewels, sugar them and make them sweet! It takes a night of soaking in warm maple syrup to transform them into a delicious berry that can then be rolled in sparkling sugar. You can use regular sugar, but they are extra pretty if you roll them in sparkling sugar. Keep the leftover cranberry-flavored maple syrup to drizzle on pancakes, or use it in place of honey in homemade salad dressing. If you have extra cranberries, put them in a glass bowl with some pine and water and add a floating candle for a pretty centrepiece!

XO Tricia

Sugared Cranberries

2 Cups Cranberries, Fresh

1 cup maple syrup

1/2 cup sugar (Regular, Sanding, Sparkling sugar)

Rinse the cranberries, pick over any soft or discolored ones, and place clean berries in a bowl. In a small saucepan, heat maple syrup until warm (if it is too hot, it can make cranberries pop), pour the syrup over the clean cranberries and let them soak overnight in the fridge. Add the sugar to a bowl, add a few cranberries at a time, and shake to coat. Spread them on a baking sheet and let them dry, then store them in an airtight container in the fridge. They will last throughout the season.