Sugared Cranberries Recipe
Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're easy to make, too.
Servings: 12
Ingredients
- 1 bag (12 oz.) fresh cranberries
- 2 cups granulated sugar, divided
- ½ cup water
Instructions
- Sort cranberries, discarding any soft or wrinkled berries. Rinse well and drain.1 bag (12 oz.) fresh cranberries
- Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved. Do not boil. Remove from heat.
- Stir the cranberries into the simple syrup, and stir to coat well.
- Line a rimmed baking sheet with parchment paper or waxed paper. Set a wire rack inside the baking sheet. Using a slotted spoon, transfer the cranberries to the wire rack. Let the cranberries dry for 1 hour.
- After one hour of drying, roll cranberries in remaining sugar until completely coated.
- Store in an airtight container in the fridge for 2 to 3 days (see note).
Notes
- Storage: Refrigerate sugared cranberries in an airtight container in the fridge for up to 3 days. If they start to get watery, just give them another quick toss in sugar to freshen them up.
- Reuse simple syrup: Refrigerate it in a jar with a lid and use it to make cocktails or another batch of cranberries. It will keep for about a month.
Nutrition
Serving: 1oz. | Calories: 141kcal | Carbohydrates: 37g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 34g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg
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