Sugared Cranberries

5 from 1 vote

Sugared Cranberries add sparkle, fun, and a festive flair to holiday drinks, desserts, sides, and main dishes.

Prep Time5

Cook Time5

Rest Time1

Total Time1 10

Course: condiment, Dessert

Cuisine: American

Servings: cups

Calories: 431kcal

Prepare a cooling rack with parchment paper.
Add ½ cup of purified water and ½ cup of granulated sugar to a small saucepan. Bring the mixture to a low boil, immediately lower the heat to medium-low, and simmer for 3 to 5 minutes.
1½ cups granulated sugar, ½ cup purified water
Remove the mixture from the heat and allow it to cool for a few minutes. Fold in 3 cups of cranberries. Toss the cranberries with a wooden spoon until all the cranberries are coated. Strain the cranberries and reserve the syrup.
3 cups fresh cranberries
Place the coated cranberries on the parchment-prepared cooling rack. Allow the cranberries to dry for at least one hour.
While the cranberries dry, prepare a shallow dish with 1 cup of granulated sugar. Once the cranberries are done drying, roll them in the granulated sugar. Make sure they are coated completely.
1½ cups granulated sugar
Use these to decorate your favorite holiday dessert or cocktail. ENJOY!

Storage:

To Store: Store your sugared cranberries covered in an airtight container at room temperature in a cool, dry environment for up to 2 days.
To Freeze: I do not recommend freezing sugared cranberries. As they thaw, the sugar melts and the cranberries turn to mush.

Tips:

You can use frozen cranberries, but you must be sure they are thawed and completely dried out before using them in this recipe.

Fresh cranberries can be found in the produce section of your favorite supermarket.