Sugared cranberries look like something from a bakery window, but they take two ingredients: fresh cranberries and sugar. The berries soak in a light syrup overnight, then get rolled in sugar. Tart inside, sweet and sparkly outside.
How to use them
- On a cheese board or holiday snack tray.
- On top of a cake, cheesecake or cupcakes.
- In a bowl on the table as a little treat.
- As a garnish for a holiday punch.
Tips
- Let the syrup cool to warm before adding the berries. Hot syrup makes them pop.
- Use fresh, firm cranberries. Throw out any soft or wrinkled ones.
- Let them dry an hour after rolling so the sugar coat sets.
Storing
Keep them in a single layer in a covered container in the fridge for up to 3 days. They look best the day you make them.
Sugared Cranberries
Fresh cranberries soaked in simple syrup and rolled in sugar for a sparkly holiday garnish.
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Ingredients
- 12 oz fresh cranberries rinsed, soft ones removed
- 2 cups granulated sugar for the syrup
- 2 cups water
- 1 1/2 cups granulated sugar for rolling
Instructions
- In a saucepan, heat 2 cups sugar and 2 cups water, stirring, until the sugar dissolves. Do not boil hard. Let the syrup cool until just warm.
- Put the cranberries in a bowl and pour the warm syrup over them. Cover and refrigerate overnight, about 8 hours.
- Drain the cranberries well. Spread them on a rack for about 30 minutes, until tacky but not wet.
- Roll the cranberries in the 1 1/2 cups sugar, a handful at a time, until coated.
- Spread on a baking sheet and let dry 1 hour before serving.
Notes
Soak time is overnight (8 hours) plus 1 hour to dry. Refrigerate in a single layer up to 3 days.
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