Sugared Cranberries

Prep Time 10

Cook Time 5

Drying Time 2

Total Time 2 15

Tart fresh cranberries meet sweet, sparkly sugar in these bright little bites. With just water, cranberries, and sugar, sugared cranberries are as easy as they are irresistible. Crunchy, tangy, a little chewy inside, and glittery on the outside—like edible holiday snowballs! Perfect for snacking, topping baked goods, or adding sparkle to cheeseboards.

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servings

Ingredients

▢ 2 cups (200 g) fresh cranberries firm and glossy, rinsed and sorted
▢ 1 1/4 cups (250 g) granulated sugar divided (1/2 cup for syrup, 3/4 cup for rolling)
▢ 1/2 cup (120 ml) water

Equipment

Instructions

Rinse the cranberries in cold water and remove any soft or shriveled berries. Set aside to drain.
In a small saucepan, combine 1/2 cup of granulated sugar with the water. Stir over medium-low heat just until the sugar is dissolved. Do not let the mixture boil or bubble; it should be clear and steamy only.
Turn off the heat. Add the cranberries to the syrup and stir gently to coat all the berries evenly with the syrup.
Using a slotted spoon, move the syrup-coated cranberries to a wire rack set over a baking tray (to catch any drips). Let them dry for 1 hour.
Place the remaining 3/4 cup sugar in a shallow bowl. Working in batches, roll the sticky cranberries in the sugar until well coated and sparkling.
Transfer sugared cranberries back to the wire rack and let them dry for 1 more hour, until the sugar crust is crisp and crunchy.

Notes

Store sugared cranberries in an airtight container at room temperature for up to 2–3 days or in the refrigerator for up to a week. If they become sticky, toss them in extra sugar before serving. Great as a snack, on cheeseboards, as cake toppers, or for jazzing up drinks.

For a flavor twist, add orange zest or a cinnamon stick to the syrup, swap in vanilla sugar for rolling, or add a pinch of cinnamon or ginger to the finishing sugar.

Nutrition