Description
Lemon Kissed Cranberries are a delightful, tangy-sweet snack made by infusing fresh cranberries with lemon zest and juice, then coating them in sugar for a festive holiday treat. Perfect for snacking, garnishing cocktails, or adding a bright touch to cheese boards and desserts.
Ingredients
Scale
For the Syrup and Cranberries
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar (plus more for coating)
- 1/2 cup water
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the syrup: In a medium saucepan, combine the water, 3/4 cup granulated sugar, lemon zest, and lemon juice. Heat over medium heat until the sugar has dissolved and the mixture is warm but not boiling.
- Steep the cranberries: Remove the pan from heat and stir in the fresh cranberries. Allow them to steep in the warm lemon syrup for 10–15 minutes until they begin to soften slightly without bursting.
- Dry the cranberries: Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet. Let them dry for about 30 minutes or until they become tacky to the touch.
- Coat with sugar: Roll the sticky cranberries in a shallow bowl of granulated sugar to coat them evenly. Lay the sugared cranberries out on a clean baking sheet or parchment paper.
- Final drying: Let the cranberries dry completely at room temperature for 1 to 2 hours before serving or using as garnish.
Notes
- These lemon-sugar-coated cranberries make a festive snack or a beautiful garnish for holiday dishes and cocktails.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can adjust the lemon zest and juice quantities slightly for more or less tartness according to your taste preference.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 17g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
