Sugared Cranberries

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Making sugared cranberries transforms the usually tart fresh cranberry to an almost candied flavor and texture. Perfect for garnishing fall and winter desserts, a fun snack, or an interesting addition to a charcuterie board!

Prep Time10

Cook Time5

Dry time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: holiday dessert recipe, how to make sugared cranberries

Servings: servings

Calories: 129kcal

Author: The Chunky Chef

Ingredients

1 1/2 cups granulated sugar divided
1/2 cup water
3 cups fresh cranberries rinsed and dried

Instructions

Prepare

Line a baking sheet with parchment paper (optional) and top with a wire cooling rack. Set aside.

Make simple syrup

To a saucepan, add 1/2 cup of the granulated sugar, and the water. Stir and heat over MED HIGH heat.
Once mixture comes to a low boil, reduce the heat to a simmer, and simmer the mixture for 3-5 minutes, until all sugar has dissolved.
Remove from the heat.

Add cranberries and steep

Add the cranberries to the simple syrup and stir around to make sure all the berries are coated.
Let sit for about 2 minutes, stirring occasionally.

Dry

Use a slotted spoon or frying spider to remove the cranberries from the syrup and transfer them to the prepared baking sheet/wire rack.
Let sit at room temperature for about 45 minutes to an hour. Don't worry, the berries may not look wet, but they're sticky enough from the syrup for the sugar to stick to them.

Toss in sugar

Add the remaining granulated sugar to a wide bowl or deep plate and add some of the cooled cranberries. Toss to combine well, then set aside and repeat with remaining berries.

Serve

Serve as is, or as a garnish, or store (see storage instructions in the post above this recipe).

Notes

This will make 3 cups of sugared cranberries, which you are free to divide into as many servings as you'd like. I've estimated 10 servings, of approximately 1/3 cup for each serving.

Nutrition