Sugared Cranberries
These sugared cranberries are incredibly easy to prepare with only three ingredients and they make perfect sweet snacks or cake decorations. I also enjoy adding them to drinks as a garnish because they create the most festive holiday look.
Ingredients
- 1 ½ cups sugar
- ½ cup water
- 1 cup fresh cranberries
Instructions
- Add ½ cup of sugar and the water to a small size sauce pot and heat over medium heat until the sugar is completely dissolved. Do not boil.
- Remove the pot from the burner and mix in the cranberries and stir for 1 to 2 minutes until they are coated.
- Remove the cranberries using a slotted spoon and spread them out over a cookie sheet tray lined with parchment paper and let them cool for about 30 to 45 minutes. They will be sticky so try to spread them out from one another.
- Next, toss the coated cranberries in batches in a small size bowl of sugar to completely coat them and give them a frosted look.
- Set them on a separate cookie sheet tray lined with parchment paper for a further 30-45 minutes or until the sugar has dried onto them.
Notes
I highly recommend for making my sugared cranberries to let the simple syrup rest for a moment before you add the fresh berries. Why? A hot syrup can cause the cranberries to split, so when you give the syrup a few minutes to cool, the berries stay whole, the coating sticks well, and that frosted finish looks like something straight off a holiday table.
Do not use dried cranberries: I do not use dried cranberries for this recipe because they do not coat properly. Fresh cranberries give the best texture and look.
Coat in small batches: I roll the cranberries in sugar a few at a time so they coat completely. It helps me get that perfect frosted look.
Give them time to dry: I let the cranberries dry on parchment so the sugar sets. This step keeps the coating crisp.
Use fresh cranberries: I choose fresh cranberries because they stay firm and look beautiful. They give the best sparkle for decorating.
Chill before serving: I chill the sugared cranberries before serving. It keeps the sugar crisp and refreshing.
Make-Ahead: You can make these sugared cranberries up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 7 days. Freeze covered for up to 3 months.
Nutrition
Calories: 151kcalCarbohydrates: 39gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 11mgFiber: 1gSugar: 38gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 1mg