Sugared Cranberries

Name: Sugared Cranberries
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Yield: 2 cups
Ingredients: ½ c. granulated sugar; ½ c. water; 2 cups fresh cranberries; ¼ c. white sanding sugar for best texture and appearance

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
2 cups
Calories
690 kcal
Course
Appetizer
Cuisine
American

Sugared Cranberries

Iris Warren

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Sugared cranberries are the perfect sparkling finish for all your holiday desserts! All it takes is fresh cranberries, sugar, and water. Add them to cocktails and cheese boards, too, or enjoy them by the handful.

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Ingredients

Servings

½ c. granulated sugar
½ c. water
2 cups fresh cranberries
¼ c. white sanding sugar for best texture and appearance or substitute granulated sugar

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Instructions

In a medium saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves. Do not boil.
Remove saucepan from heat and add cranberries, stirring gently several times to coat all cranberries completely.
With a slotted spoon, transfer cranberries to a wire rack that is set on top of a rimmed baking sheet. Separate the cranberries so they aren't touching each other. Let cranberries dry for 15 to 60 minutes (see note on air humidity below). Reserve leftover syrup if desired - it's great for sweetening teas and cocktails.
Place sanding sugar in a small bowl. Then add cranberries (they will be sticky), a few at a time, to the sanding sugar. Use a small spoon to roll the cranberries around in the sugar until completely coated. Remove sugared cranberries to a clean wire rack to dry for 1 hour.

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Notes

If creating these for a special gathering, I recommend making them earlier on the day you will be using them. They will definitely last for a few days, but they're at their very best on the day you make them. If they show signs of weeping, roll them around in a bit more sugar.
Humidity can effect the drying time. When humidity is up, the simple syrup will not dry as fast - and then you'll want to let the cranberries dry for nearly an hour before rolling them in the sanding sugar. When the air is dry, the simple syrup will dry faster - so only let the cranberries dry for 15 to 30 minutes prior to rolling them in sanding sugar.
Store at cool room temperature, uncovered, if using within 2 days. Otherwise in an airtight container in the refrigerator for 3 to 4 days.
Reserve the simple syrup and use to sweeten teas and cocktails.
Adapted from Cooking Light magazine, December 2003 edition.