Sugared Cranberries

5 from 3 votes

These easy sugared cranberries look like a sparkly Christmas decoration but they’re a tasty, festive addition to cocktails and desserts too!

Prep Time 10

Resting Time 2

Total Time 2 10

Servings cups

Calories 109kcal

Ingredients

¾ cup water 180 ml
1 ½ cups sugar divided 300 grams
12 ounces fresh cranberries 340 grams

Instructions

Discard any damaged berries. Then wash and dry the berries and place them in a heat proof bowl. Set aside while you prepare the syrup.
Combine water and 3⁄4 cup of sugar in a saucepan. Whisk together until the sugar has dissolved. Bring to a simmer and continue to cook until bubbles appear at the outer edges of the pan, about 3 minutes.
Remove the syrup from the heat and pour it over the cranberries. Stir to make sure all the berries are coated. Set aside for 10 minutes.
Remove the cranberries from the syrup with a slotted spoon and move to a baking sheet lined with wax paper to dry uncovered for 1 hour.
After an hour, the cranberries will feel sticky. Spread the remaining sugar on a plate or in a shallow bowl. Working in batches, roll the cranberries in the sugar. Place the cranberries on a clean baking sheet and dry them for another hour.

Notes

Store sugared cranberries in an airtight container or jar at room temperature or in the refrigerator for up to 3 days. Do not freeze them, as the sugar coating will become sticky when thawed.

Nutrition