Sugar-Coated Cranberries: The Sweet, Tart Treat You Can’t Stop Eating
These sugar-coated cranberries are dangerously delicious. They’re perfect for decorating holiday cocktails, desserts, and appetizer boards, but don’t be surprised if you find yourself eating them straight from the bowl. I certainly wanted to eat them all!
Equipment
Ingredients
- 3 Cups Fresh Cranberries 1 - 12 oz Package
- 1 1/2 Cups Granulated Sugar
- 1/2 Cup Water
Instructions
- Rinse the fresh cranberries in a colander and shake off the excess water.
- The cranberries need to be dry so the syrup sticks to them. I roll them between a couple of layers of paper towels to dry them quickly.
- In a medium saucepan, bring 1/2 cup water and 1/2 cup sugar to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat and simmer for 3 minutes.
- Add the cranberries to the simmering sugar syrup and stir gently to coat.
- Remove the saucepan from the heat and continue stirring for 1 minute.
- Use a slotted spoon to remove the cranberries before they begin to burst. Transfer them to a parchment-lined baking sheet and let them dry for 1 hour.
- Once the cranberries have dried for an hour, roll them in the remaining sugar until evenly coated.
- Use a slotted spoon to remove the cranberries from the excess sugar and transfer them to a serving bowl.
- Sugar-coated cranberries can be made a day ahead and stored lightly covered at room temperature.
Tried this recipe?Let us know how it was!