Sugared Cranberries

Add a festive touch to your holiday treats with these easy-to-make sugared cranberries, perfect for cocktails, desserts, and more!

Course Dessert

Cuisine American

Keyword Christmas, fruit

Servings

Calories 102kcal

Author Stacey aka the Soccer Mom

Cost $8

Prepare the Simple Syrup - Combine half of the sugar with 1/2 cup water in a small saucepan over medium heat. Reduce until the sugar is completely dissolved; be sure to stir occasionally to prevent scorching. When done, remove pan from heat and allow the syrup cool for 5-10 minutes.
Coat the Cranberries in Syrup - Add the fresh cranberries to the syrup, stirring gently to coat all the berries evenly. Let them sit in the syrup for about 10 minutes.
Dry the Cranberries - Use a slotted spoon to remove the cranberries from the simple syrup, allowing excess syrup to drip back into the pan. Place the cranberries in a single layer on a wire rack or baking sheet lined with parchment paper. Allow to dry for about an hour; the berries should be sticky to the touch.
Sugar Coat the Cranberries - Pour the remaining granulated sugar into a small bowl or shallow dish. Gently roll each cranberry in the sugar until evenly coated, giving them a frosted, sparkling appearance. You may be able to do several cranberries at a time. Allow to dry completely before serving or storing.

Nutrition information is provided as an estimate only.

Prep Tips

Drying Time - After you've coated them in sugar, place the cranberries on a lined baking sheet to air dry for about 30 minutes. This allows the sugar stick to the berries and gives them a delightfully crunchy texture.
Storage - Keep your sugared cranberries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.