The glazed cranberries are fresh berries that are dipped in syrup and then passed back in sugar; they are sour and sweet at the same time. In the United States, they are traditionally enjoyed during the holiday season because the sugar that covers them recalls the snow.
You can prepare them very simply: the recipe includes only three very common ingredients. Remember that you have to start the process a day earlier than when you want to eat them because the fruit must soak in the syrup for a whole night.
- 240 g of fresh cranberries
- 130 g of white sugar
- 120 ml of water
- Sugar to coat (about another 130 g)
Method 1: Prepare the Syrup
- Start preparing the berries the day before serving them to your guests. You must let them soak in the syrup for one night before covering them with sugar; take this into consideration if you plan to offer them for the holidays. You can prepare several batches in advance; if you store them in an open container, the glazed blueberries stay fresh for 2-3 days.
- Avoid airtight containers, they make them soggy.
- Soaking them in syrup softens them; otherwise, they would be too sour.
- Rinse and clean the fresh blueberries. Put them in a colander and wash them carefully using cold water; transfer them to a large bowl and check them to get rid of any bruised, damaged, or soft. For this recipe, you only need to use firm fruit.
- After you have carefully selected them, set them aside.
- Heat some water with sugar on the stove. Pour 130 g of sugar into 120 ml of water in a saucepan and put everything on the stove over medium heat. Heat the water until it begins to steam, stirring it with a whisk to break up the sugar crystals.
- Wait for the syrup to simmer gently. Check the mixture to prevent it from starting to boil; if it gets too hot, the berries may burst as soon as you dip them. Whisk the syrup until the sugar is completely dissolved, then remove the pan from the heat.
Method 2: Dip the blueberries in the syrup
- Pour the hot liquid over the fruit. Carefully transfer the contents of the saucepan into the bowl, covering the red berries; they should start floating to the surface right away, so place a smaller bowl or plate on top of them to keep them submerged.
- You can also test the temperature of the liquid before pouring it all over the fruit by adding a few blueberries to the pot; if the syrup is too hot, it will burst.
- Wait for the mixture to cool completely. Leave the berries submerged in the liquid until it has turned cold, and then seal the bowl with plastic wrap. Do not remove the plate, wrap the whole container as it is, and place it in the refrigerator.
- Drain the fruits. The next day, remove the container from the refrigerator and pour the contents into a colander. Store excess syrup without throwing it out; if you don’t need it for another recipe, in particular, you can use it to sweeten the cocktails you will serve at parties.
- Put the blueberries in a shallow container. Line the container with kitchen paper, add the drained berries, and dab them with more paper to dry them well. Continue like this until all the syrup has been removed; blueberries should be sticky but not moist.
- If you leave any traces of syrup, the sugar will clump as you try to roll the fruit into it.
Method 3: Cover the blueberries with sugar
- Add about 30g of sugar to a small bowl. You can use normal white sugar, but also consider a product with a “crunchy” consistency, such as an organic cane or coarse grains; the larger crystals are distributed better than those of refined sugar.
- You can buy organic sugar or sugar derived from the first pressing of the cane in “organic” food stores.
- Cover a baking sheet with parchment paper or aluminum foil just before sweetening the berries.
- Put three or four in the sugar bowl. For best results, work with small amounts of fruit, not exceeding 3-4 units at a time. Shake the blueberries in the sugar until they are completely covered and transfer them to the pan to dry; repeat the sequence with a few berries at a time until you have sugared all of them.
- If you overfill the bowl, the sugar will clump together and you won’t be able to sprinkle it well on the cranberries; if you notice any lumps, make a new bowl with “fresh” sugar.
- Continue adding more sugar as needed.
- Let the fruit dry for 2-3 hours. It is ready when the sugary coating is hard and slightly crusty. Place it in a Tupperware container without a lid and store it in a cool, dry place; eat it within 2-3 days.