Sugared Cranberries Recipe
Sugared Cranberries Recipe – These sparkly sugared cranberries come together quickly and easily with just two simple ingredients! Beautiful as garnish for cakes, cookies, cocktails, or to serve as a sweet, yet tart treat!
My fascination with cranberries continues with these beautiful, sparkly sugared cranberries that make everything that you serve them on more festive, fun and elegant!
They couldn’t be much easier to make, with just two simple ingredients – fresh cranberries and sugar!
To make them, you start by making a simple syrup of equal parts sugar and water over medium heat. Once all of the sugar has dissolved in the syrup, you stir in the fresh cranberries.
You’ll then remove the cranberries from the simple syrup using a slotted spoon.
I like to put them on a wire rack situated over a parchment lined baking sheet. That way the parchment catches any of the drops of the simple syrup for super easy cleanup!
You’ll let the cranberries dry until just tacky on the wire rack. For me, this takes about 30 minutes.
Then, working in batches, I roll the cranberries in a bowl with the remaining sugar.
Since the cranberries are still a bit tacky from the simple syrup, the sugar easily adheres to the cranberries and leaves them coated in the sparkly sugar.
Once they are coated, I carefully remove them from the bowl of sugar with a slotted spoon and place them back on the wire rack to dry again.
I love that the parchment paper lined baking sheet catches all of the drips and excess sugar!
These sugared cranberries are delicious just to pop in your mouth as a sweet and sour treat, if you like that sort of snack.
But once you make them, you’ll find all sorts of things to use them on as garnish – from cookies, cakes, and more!
Here’s how I make my Sugared Cranberries. I hope you make ’em soon!
Sugared Cranberries Recipe
- 1 1/2 cups sugar divided
- 1 12-ounce bag fresh cranberries
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan set over medium heat. Stir until the sugar is completely dissolved, about 3 minutes. Add the cranberries and stir until well coated. Transfer the coated cranberries, using a slotted spoon, to a wire rack situated over a baking sheet. Let dry until the cranberries are just tacky to the touch, about 30 minutes.
Working in batches, roll the cranberries in a bowl of the remaining sugar until well coated, return to the wire rack and let dry completely.
Roll the cranberries in the remaining 1 1/2 cups sugar until well coated; let dry for at least 1 hour.
Store in an airtight container in a cool place for up to a week.
All images and text © Robyn Stone for Add a Pinch