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Frosted Cranberries


Frosted Cranberries

This is the first year I’ve made these, and they’re so EASY. I’ve had so many ideas for these pretty little things. 

The first thing I did was to make frosted cranberry infused vodka.

This vodka gets flavor and sweetness from both the fresh cranberries and the sugar that adorned them.   And how easy is that?

My daughter turned 21 a few days ago, so when she gets home for Christmas, I’m making a chocolate roulade cake and it will be adorned with these. I’m so excited – I hope my non-baking ass doesn’t ruin it.

I’m kidding. I do kinda bake, but I’m definitely not a huge talent in that area. I did bake these French baguettes that were pretty good. I do have to say that my pretzels aren’t half bad.

Well, ok, I also made these Cherry Coke Float Cupcakes that were really, really good.

Cherry Coke Float Cupcakes

I am in no way, shape or form tooting my own horn. Y’all, I don’t even have a horn. Ok, that was kinda beyond corny.

Annnnyyyyyy way – back to her cake. Hopefully the baking angels will be on both shoulders tomorrow and it will turn out beautifully, just like my daughter.

If you haven’t already, make these cranberries because everyone will love them and ask where they came from, or how you made them and are they edible, and all those fun fancy questions. 

Here’s your printable!

Yield: 12 oz.

Frosted Cranberries

Frosted Cranberries

Turn one bag of fresh cranberries into beautifully frosted (and candied) holiday treats and or decoration!

Ingredients

  • 2 cups of sugar, divided
  • 1/2 cup water
  • 12 oz. fresh cranberries, rinsed and dried

Instructions

    1. Combine 1/2 cup sugar and water in a medium saucepan over medium high heat, stirring.
    2. When sugar is dissolved, add cranberries and stir until well coated.
    3. Using a slotted spoon, move cranberries to a wire rack and let dry for 1 hour.
    4. Roll cranberries in remaining sugar until well coated; allow to dry for another hour.

Notes

Place unused cranberries in a covered container in the refrigerator for up to 10 days.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 213Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 55gFiber: 2gSugar: 52gProtein: 0g

The provided nutrition calculated may not always be accurate.

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