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Infused Maple Sugar Cranberries
Sugared cranberries are a delightful holiday treat, but they're even better when you make them with maple syrup! Our favorite is the Cinnamon + Vanilla Infused Maple Syrup from Runamok (available in the store). It's delicious! If you want to wow your holiday guests, make these cranberries as a snack or garnish for your holiday desserts!
Maple Sugared Cranberries
Ingredients:
1 bag of fresh cranberries
3/4 cup Runamok Cinnamon + Vanilla Infused Maple Syrup
1- 1 1/2 cups white sugar
Instructions:
Wash the cranberries and dry them gently. Pour the maple syrup in a bowl. Place 1 cup of sugar in a shallow dish or large plate.
Working in small batches, add a few cranberries to the syrup and coat. Using one hand, remove the cranberries and gently shake off excess syrup.
Drop them on the sugar plate. Using the other hand (the non syrupy one), roll the cranberries around until they are coated in the sugar. Then using that same hand, gently pick them up and "shake" them (kind of like how you shake dice when playing a game) to remove the excess sugar.
Place the finished cranberries on a rimmed baking sheet to dry. We used one that has an inset wire rack, so they wouldn't stick to the bottom, but any baking sheet should work. If you're concerned about them sticking, try lining the sheet with parchment paper.
Keep working in small batches until all the cranberries are covered in sugary goodness. Let dry for about half an hour, then store in an airtight container until serving. (And try not to "taste test" too many before your party! ha)
Working in small batches, add a few cranberries to the syrup and coat. Using one hand, remove the cranberries and gently shake off excess syrup.
Drop them on the sugar plate. Using the other hand (the non syrupy one), roll the cranberries around until they are coated in the sugar. Then using that same hand, gently pick them up and "shake" them (kind of like how you shake dice when playing a game) to remove the excess sugar.
Place the finished cranberries on a rimmed baking sheet to dry. We used one that has an inset wire rack, so they wouldn't stick to the bottom, but any baking sheet should work. If you're concerned about them sticking, try lining the sheet with parchment paper.
Keep working in small batches until all the cranberries are covered in sugary goodness. Let dry for about half an hour, then store in an airtight container until serving. (And try not to "taste test" too many before your party! ha)