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.
Servings 24 servings
For the sugared cranberries:
- 4 cups granulated sugar divided
- 2 (12-ounce) bags fresh cranberries (see note 1)
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.
- 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.
- 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.)
- 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.
- Flavoring the syrup: Adding a little vanilla extract, or steeping the simple syrup in orange zest of rosemary sprigs will add a little extra flavor to the cranberries.
- Garnish cocktails: Skewer a few berries and add to a signature cocktail to instantly make it even more festive. Try it with Gimlet or a Brandy Slush.
- Save the syrup: Use it in your home bar for sweetening drinks.
Serving: 1ounce | Calories: 129kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 1mg | Sugar: 33g | Iron: 1mg