Sugared Cranberries

Sugared cranberries add a little shimmer and sparkle to a cake, holiday cheese board, or wintery table centerpiece. And they're only 2 ingredients: just sugar and fresh cranberries.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Drying Time 2

Total Time 2 15

Servings servings

Calories 129kcal

Author Meggan Hill

Ingredients

For the sugared cranberries:

4 cups granulated sugar divided
2 (12-ounce) bags fresh cranberries (see note 1)

US Customary - Metric

Instructions

In a large saucepan over medium heat, combine 1 cup sugar and 1 cup water, stirring until the sugar is dissolved, 2 to 3 minutes. Stir in cranberries until well coated.
Using a slotted spoon, gently transfer cranberries to a wire rack and allow to dry, at least 1 hour.
Place remaining sugar in a medium bowl, and working in small batches, roll cranberries until well coated. Allow to dry, about 1 hour.

Notes

Fresh cranberries: Stock up at the freeze around the holidays when they're delivered straight from the cranberry bog into the produce department.
Yield: This recipe makes 24 ounces of sugared cranberries.
Storage: You can store the cranberries in a lidded container with a bowl of rice tucked inside to catch extra moisture. Depending on the humidity of your kitchen, they may become sticky over time; simply roll in sugar again and let dry.
Make ahead: Make the cranberries up to a couple days ahead of time, and store them in the refrigerator. They may get a little damp when they warm up; if so just roll them in sugar again and let dry. Also, some cooks soak the cranberries in the sugar syrup overnight in the refrigerator before rolling in sugar the next day.

Nutrition