Sugared Cranberries (клюква в сахаре) are a Russian treat enjoyed as far back as the 1800’s. It’s considered a dessert or treat, and can even be bought in stores. It’s so easy to make sugared cranberries at home.
Wild cranberries grow all over Russia and Northern Europe. A popular Russian cranberry juice is called Mors, which has been enjoyed in Russia for hundreds of years. Cranberries are also commercially cultivated in Canada, the US, and even in Chile. Sugared Cranberries are a tasty treat or dessert, especially made around Christmas and New Years. Use them as a garnish for desserts, or even as a topping for a holiday cake. I just pop them into my mouth and eat them as is.
How to make Sugared Cranberries
You can use fresh or frozen cranberries for this recipe, just make sure you fully thaw out the frozen cranberries. There are a few different ingredients that can be used when making Sugared Cranberries. Regular white sugar gives the cranberries a frosted look. If using icing sugar, then the cranberries will resemble fluffier snowballs, especially if you take the effort to carefully roll them properly.
Some recipes will use egg whites to coat the cranberries before rolling them in the sugar. For this sugar cranberry recipe, I used hot sugar syrup to coat the berries. You can use whatever method you prefer. Allow the sugared cranberries to set by leaving them at least for an hour. This allows the sugar to solidify around the berries, then they can stack on each other in a bowl.
I love the sweet and tangy taste of these Candied Cranberries. A bit crunchy on the outside, and soft and gooey on the inside. Perfectly festive for the holidays. Bon Appetit! Приятного аппетита!
Sugared Cranberries are the perfect festive treat for the holidays. Sweet and tangy, crunchy and soft, I can't get enough of these. Candied Cranberries (клюква в сахаре)
- 2 cups cranberries
- 1½ cups icing sugar or white sugar sifted
- ½ cups white sugar for syrup
- ¼ cup water
Dissolve ½ cup sugar and water in a saucepan, heating up over medium until the sugar syrup is completely dissolved. Hot but not boiling.
In small batches, gently place the cranberries into the sugar syrup and mix until coated. Remove the cranberries with a slotted spoon and place on parchment paper (or on a wire baking rack).
Place the sifted icing sugar or white sugar into a bowl. Place a few cranberries at a time into the icing sugar. Don't allow the sticky cranberries to touch each other. Sprinkle with more icing sugar to cover the cranberries and roll them around in the sugar until they are completely coated. Place them on fresh parchment paper and allow them to harden up and set for at least 1 hour.