Canneberges givrées : une recette facile pour les Fêtes

Frosted cranberries for a touch of magic

I love adding a little extra touch to make a recipe even more special, especially in December. Frosted cranberries bring that chic and delicate touch that transforms simple muffins into a seasonal treat worthy of a bakery display. It’s simple, beautiful, and adds that bright sparkle we love so much during the holidays.

Ingredients

2 cups (200 g) fresh cranberries
½ cup (100 g) sugar for the syrup
½ cup (125 ml) water
½ cup (100 g) additional sugar for coating (regular sugar)

Method

In a small saucepan, heat ½ cup water + ½ cup sugar.
Simmer for 2–3 minutes to obtain a slightly thickened syrup. (Do not over-boil)
Remove the saucepan from the heat.
Add the cranberries.
Stir gently for 1 minute to coat them well. (Do not heat them for too long — otherwise, they will burst)
Remove with a slotted spoon.
Spread on a baking sheet lined with parchment paper or a wire rack.
Let dry for 1 hour or until they are sticky but not wet.
Roll in sugar (a small bowl at a time to prevent the sugar from getting damp).
Spread again for 20–30 minutes to finish drying.