Sugared Cranberries are a statement dish for your holiday menu. Serve them with a cheese board or as a cocktail garnish! Your friends will ohh and ahh over this easy recipe.
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Thanksgiving! It’s tomorrow! Are you so excited?
I sure am. It’s one of my favorite holidays. Arguably my favorite holiday, actually.
It’s just so nice to be around the table with family and friends enjoying food together.
I had one more recipe I wanted to share before tomorrow, so I am squeezing it in today.
Meet sugared cranberries.
They’re a perfect last-minute recipe you can bring to your Thanksgiving or Christmas party as a snack, put out with a cheese board or use to garnish cocktails.
You only need two ingredients, the ones in the name: sugar and cranberries. (Well, three, if you count the water used in the simple syrup!)
I just love how they glisten in the bowl.
I made sugared cranberries a few weeks ago when I attended the Saveur Blog Awards in Cincinnati.*
One of our afternoon activities was putting together a cheese board for a food styling workshop, so I picked up sugar and cranberries and got to work.
My pals Lauren and Mackenzie from The World in a Pocket shared an Airbnb with me, and they helped me make sugared cranberries.
Together we navigated our way through a VERY sparse kitchen. I actually made my sugared cranberries in a colander! So if we can do that, you can make these at your house.
How to make sugared cranberries
You’ll need a small saucepan, if you need to make your own simple syrup. You can use store-bought or even use some you have on hand.
Then you’re going to stir the cranberries into the syrup to coat them, and then you’ll drain off the syrup with a fine-mesh strainer.
Once they’re dry, toss them into a bowl, and dust them with sugar.
And then they are ready to eat! Someone told me they taste like natural Sour Patch Kids. I thought it was so funny, but so true!
Hope you love these as much as I do!
Happy baking, and happy Thanksgiving to you! // susannah
*I mentioned the Saveur Blog Awards above. My blog was a finalist in the Best Entertaining Blog category, and although it did not win, I am so humbled to have had this experience. I got to visit lovely Cincinnati with some of the other finalists, and I had the best time. Thank you so much for nominating Feast + West and for voting for me! It means the world.
- 3.5 cups cranberries (approx. 7 ounces)
- 1/2 cup simple syrup
- 1/2 cup granulated sugar
- In a medium bowl, combine cranberries and simple syrup. Stir to coat all the cranberries.
- With a fine mesh strainer, drain off any excess simple syrup into a mason jar. Discard or reserve for cocktails if desired.
- Lay the coated cranberries out to dry on a wire baking rack for one hour.
- Put cranberries in a bowl and coat with granulated sugar.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Nutrition Information:Yield: 8 Serving Size: Around 1/2 cup
Amount Per Serving: Calories: 106Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 27gFiber: 2gSugar: 24gProtein: 0g