Sugared Cranberries

These sugared cranberries are the kind of cranberry dessert that’s as useful as it is eye-catching. With a crisp sugary shell and tart center, they strike the perfect balance of sweet and tangy.

They’re easy to make with just a few ingredients and a little drying time, but the end result looks straight out of a high-end bakery. Use them as a finishing touch for fall desserts, Thanksgiving desserts, or even as a festive Christmas treat on cakes, cheese boards, or holiday snack trays. They also make a great edible garnish that instantly upgrades any treat. 

Plus, they’re pretty delicious just snacking on alone.

Let’s sugar some cranberries!

Ingredients:

Steps to make Sugared Cranberries

1. In a small saucepan, combine 1/2 cup sugar and water. Heat over medium heat, stirring occasionally, until sugar completely dissolves to make simple syrup.

2. Remove from heat and let syrup cool about 5 minutes.

3. Add fresh cranberries to syrup, stirring gently to coat all berries evenly. Let them sit in syrup about 10 minutes.

4. Use a slotted spoon to remove cranberries from syrup, allowing excess to drip off. Place on wire rack or parchment paper in single layer to avoid sticking. Let dry about an hour until sticky to touch.

5. Once cranberries are tacky, pour remaining 1/2 cup sugar into shallow dish. Gently roll each cranberry in sugar until evenly coated, giving them a frosted, sparkling appearance.

6. Place sugared cranberries on clean baking sheet or plate to dry completely for about 30 minutes. This helps sugar harden and gives them crunchy texture.

7. Sugared cranberries are ready to enjoy! Store in airtight container up to 2 days.