Sugared Cranberries

Susannah Brinkley

Sugared Cranberries are a sweet and sparkly way to decorate cheese boards, cocktails and holiday menus.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Rest Time 1

Total Time 1 20

Servings servings

Calories 106kcal

Author Susannah Brinkley

First, make the simple syrup. In a medium saucepan over medium heat, stir together sugar and water until dissolved. Remove from heat. Let cool completely.
Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.

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.

Here are some tips and tricks for making this recipe:

Make sure cranberries are spread out into a single layer as the syrup layer dries. You won't want them to dry in one giant clump!
If you are having trouble getting all of the cranberries dusted in sugar, toss them in the sugar in smaller quantities. Bit by bit, you can get through the whole batch.
Don't be afraid to use your hands when tossing berries in sugar. Sometimes, a spoon just doesn't do the trick.

Uses for sugared cranberries:

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