Whisky infused candied cranberries
My recipe for frosted cranberries is a little bit different and is for adults only. Whisky infused candied cranberries are definitely boozy, tart and sweet. They add a lot of sparkles to any Christmas dessert.
The season for cranberries has arrived, finally! These little red gems are only available in the UK for a very short period of time. So let's make the most of it.
I have to say though, that I have been in trouble for making this recipe. I have kidnapped a bottle of whisky from my husband's impressive stash. Thank God, I have not taken anything precious like 25 years old etc, probably I would be dead by now! This post would never happen and my body would be buried somewhere in Scottish woodland. My husband thinks that using whisky for anything other than straight drinking is a disgrace, but hey ho, this is what love is about. SACRIFICE. This is what I said to him and he stopped moaning.
How to make whisky infused candied cranberries
You are probably thinking that making these frosty red jewels is complicated and takes time. Well, you are wrong and right. This recipe is easy but requires a long waiting time (inactive).
In order to make this recipe you need to mix sugar, whisky and water in a wide pot. Bring mixture to boil and then add cranberries. Cook them for a minute or two and remove them on a baking tin. Let them dry for about an hour and roll them in sugar. Now cranberries need about 3-4 hours to dry completely. This is it.
TIPS:
- This recipe uses alcohol (whisky). If you want to make it booze free, you can replace it with the same amount of water (I hope you will not do it :)).
- Not many people mention it, but I will. If you cook cranberries in sugar syrup for a long time they will start popping and become flat. They will look ugly and unappetizing. I recommend cooking them for only about 2 minutes. If you noticed that cranberries start to pop, remove them from water immediately
- I recommend using a large baking tray for this recipe. Cranberries will have enough space to dry. After cooking in sugar syrup cranberries will need at least one hour to dry. This step is important so sugar on cranberries can become sticky.
- After an hour sprinkle the remaining sugar on the cranberries and toss the tin, make sure that every cranberry is covered in sugar.
- What kind of sugar to use? I recommend using white, granulated sugar. Powdered sugar will not work as it will dissolve. Caster sugar will not give you this nice frosty look. Brown sugar will make your cranberries look sad.
- After coating cranberries in the remaining sugar, it is important to let them dry for at least 3 or 4 hours so they can dry completely. This step will make cranberries last longer.
How to use whisky infused candied cranberries
You can use frosted cranberries on pretty much any Christmas dessert.
- You can add them as decoration on cupcakes and cakes.
- How about including cranberries in a wonderful cheesecake recipe.
- Every cocktail or mocktail will look more festive if you add a few of these red jewels to the mix.
- They make a great snack as well, just serve a bowl filled with these beauties next to a charcuterie board.
How to store whisky infused candied cranberries
You can store sugared cranberries in an air-tight container for up to a week. Please notice that after 3 days sugar may start dissolving. I would not recommend freezing them.
f you are looking for more recipes with cranberries, I can recommend you the following:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy
Soft, sweet and boozy candied cranberries will become a wonderful sparkling addition to any Christmas dessert.
- 300 g cranberries (fresh, washed)
- 100 ml whisky
- 100 ml water (cold)
- 200 g sugar (white, granulated, divided, 100g and 100g)
Prepare large baking tin lined with baking paper, set aside.
In a medium bowl add whisky, water and half of sugar, stir until sugar dissolves and bring to boil.
NOW - you need to know that if you keep cranberries in hot liquid for too long they will start to pop and become flat and just soft so next step has to be fast if you want to avoid it. I learnt the hard way :)
Remove pot from the heat and add cranberries. Stir well making sure every cranberry is coated in liquid. Cook cranberries in sugar syrup for about 2 minutes. Then be fast and then transfer cranberries on the prepared baking tray. Spread them evenly and let them to dry for about an hour. This step is important because sugar needs time to become sticky so the rest of granulated sugar can stick nicely to cranberries.
When cranberries are nearly dried, sprinkle the remaining sugar on the tray and toss cranberries. Make sure that every cranberry is nicely coated in sugar to get that frosty, wintery look.
Let the cranberries dry for about 4 hours.
Serve with whatever you fancy.