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Cranberries, blueberries, and raspberries after being coated in sugar.
Elizabeth

Simple Syrup (Sugared Berries)

A simple syrup is made with equal parts sugar and water. Fruit is then soaked in the simple syrup and allowed to dry before coating in granulated sugar. This makes a lovely, sweet, and sparkly fruit- that is perfect for decorating any baked treat.
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Prep Time 40 minutes
Cook Time 5 minutes
Servings: 10
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1.5 Cups Berries
  • 1/2 Cup Granulated Sugar (set aside) (This sugar is for rolling your berries in after their simply syrup soak)

Method
 

  1. Place one cup of sugar and one cup of water in a heavy bottomed saucepan. Stir and slowly bring to a simmer (until all the sugar is dissolved) The mixture will slowly start to thicken, but don't allow this mixture to boil. Turn off the heat.
  2. Add washed berried to the sugar syrup. Coat all berries and allow them to sit in the simple syrup for 15 minutes.
  3. Remove the berries from the syrup with a slotted spoon. Place the berries on a piece of parchment paper to dry. Evenly space the berries out- so that they are not touching. Allow the berries to air dry for 45 minutes. The berries will still be tacky to the touch.
  4. Roll the berries into the 1/2 cup of granulated sugar. Coat the berries and they are ready to decorate your meringue wreath.

Notes

*The sugared berries are best used immediately. Otherwise, store the sugared berries in an airtight container.
*In my experience, I have had success with blueberries, and cranberries but other fruits can be experimented with. If the fruits are exposed to too much air, they will get soft and mushy as opposed to kind of crunchy sugared when they are first made.
*Save the left-over simple syrup as it is a delicious addition to drinks and other baked recipes.