Description
Sugared Cranberries are a delightful and festive treat that combines fresh, tart cranberries with a sweet, crystallized sugar coating. Perfect for holiday garnishes, snacks, or as a decorative touch for desserts and cocktails, these vibrant red berries add both color and a crunchy texture. Made simply with water, sugar, and fresh cranberries, this recipe is easy to prepare and requires no baking, making it quick and accessible for any home cook.
Ingredients
Scale
Ingredients
- ½ cup water
- 2 cups granulated sugar, divided
- 12 ounces fresh cranberries
Instructions
- Make simple syrup: Heat ½ cup of water and ½ cup of sugar over medium-high heat in a medium saucepan. Stir to combine and bring to a simmer, ensuring all sugar has fully dissolved.
- Coat cranberries: Remove the syrup from heat and stir in the cranberries, coating them completely. Let the mixture sit for 10 minutes for the berries to absorb the syrup.
- Dry cranberries: Line a baking sheet with wax paper. Using a slotted spoon, transfer the cranberries to the sheet, spreading them out in a single layer. Allow them to dry for at least 30 minutes.
- Coat with sugar: After the cranberries have dried, pour the remaining 1½ cups of sugar over them. Use a wooden spoon to stir gently and coat all cranberries evenly.
- Final drying: Let the sugared cranberries sit on the counter for another hour until the sugar coating has completely dried and hardened. Once dry, they are ready to serve or store.
Notes
- Use fresh cranberries for best results; frozen or thawed cranberries will be too soft to coat properly.
- Store sugared cranberries in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This recipe works great as a garnish for cocktails, desserts, or as a festive snack.
- Be gentle when stirring to avoid bursting the cranberries.
- Ensure cranberries are completely dry before coating with sugar to allow the sugar to adhere properly.
