Vibrant Sweet-Tart Cranberry Garnish (Print View)
Brighten drinks and dishes with this sweet-tart cranberry garnish, crafted for easy prep and vibrant flavor.
# What You'll Need:
→ Cranberries
01 - 1 cup fresh cranberries, or frozen and thawed
→ Syrup
02 - ½ cup granulated sugar
03 - ½ cup water
→ Optional Coating
04 - ¼ cup superfine sugar
→ Flavor Enhancers (optional)
05 - 1 strip orange zest
06 - ½ cinnamon stick
# Step-by-Step Directions:
01 - Combine water and granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves and the mixture simmers.
02 - Add orange zest and cinnamon stick to the syrup. Simmer for 2 minutes to incorporate flavors, then remove zest and cinnamon.
03 - Add cranberries to the syrup and simmer for 1 to 2 minutes until they soften without bursting.
04 - Lift cranberries out with a slotted spoon and place on a wire rack set over a baking sheet. Allow them to cool and dry for at least one hour.
05 - For a sparkling finish, roll cooled cranberries in superfine sugar until evenly coated.
06 - Use garnished cranberries to embellish cocktails, desserts, salads, or roasted dishes. Store leftovers in an airtight container at room temperature for up to 2 days.
# Expert Suggestions:
01 -
- These cranberries taste sharp and fresh, not cloyingly sweet, so they actually complement your food instead of overwhelming it.
- You can make them in the time it takes to brew coffee, and they look like you spent hours on them.
- Once you master this, you'll find yourself making them for everything from martinis to roasted chicken.
02 -
- Don't skip the drying time—wet cranberries won't hold sugar and will stick together in a clump instead of staying individual and jewel-like.
- If you overboil them, they'll burst and turn into cranberry compote; 1 to 2 minutes is truly enough, so set a timer if you're prone to wandering away.
03 -
- Frozen cranberries work beautifully and are often cheaper than fresh, so don't feel pressured to hunt for fresh ones out of season.
- Rolling them in superfine sugar right before serving keeps them crisper than coating them hours ahead—the sugar will absorb moisture and turn glossy over time.