Sugared Cranberries
Sugared Cranberries glisten with snowy sugar crystals and are a colorful, tart and sweet edible garnish for cocktails, cakes, and more! Easy to make with fresh cranberries and a quick simple syrup.
Servings 3 cups
Calories 565kcal
Equipment
- Medium pot
- Baking Sheet
Ingredients
- ¾ cup water (180ml)
- 2 cups granulated sugar divided (400g)
- 1 (12-ounce) bag fresh cranberries
Instructions
- In a medium saucepan, combine the water and 1 cup of sugar. Place over medium heat, and bring to a simmer, stirring occasionally. Once the sugar is fully dissolved, remove from the heat.
- Stir in the fresh cranberries. Let sit for 10 minutes, stirring occasionally.
- Line a rimmed baking sheet with parchment paper or wax paper, or place a wire rack inside the pan. Use a slotted spoon to remove the cranberries from the syrup and place in an even layer on the pan. Allow to dry for 30 minutes.
- Place the remaining 1 cup of sugar in a shallow dish. Roll the cranberries in the sugar, a few at a time, until fully coated. Let the cranberries dry before using or storing them. Sugared cranberries can be stored in an airtight container for up to 3 days, though they will begin to weep the longer they sit.
Notes
- Inspect the cranberries before using. Just like any other fresh fruit, there may be a few berries that are soft, discolored, or have been damaged in transit to the grocery store. Before using, take a moment to inspect the berries and discard any outliers or less than fresh cranberries.
- Remove the syrup from the heat before adding the cranberries. Too much heat or continuing to cook the syrup as the cranberries soak will result in the berries bursting open and starting to break down. Once the sugar dissolves fully, turn off the stove and remove the pot from the burner before continuing with the recipe.
- Use a slotted spoon to transfer the berries. A slotted spoon is the perfect tool to help transfer the syrup-coated berries from the pot to a wire rack to dry. You’ll protect your hands from stickiness, and the extra syrup will drain through the spoon holes.
- Dry cranberries in a single layer. Arrange the cranberries on the wire rack or parchment paper in a single layer with space between each one. This will help them to dry quickly and not stick together.
- For a more rustic appearance, coat cranberries with sugar immediately. If you don’t have time to let the cranberries dry or you prefer a more rustic appearance, coat the cranberries with sugar immediately. The sugar will clump together for a more irregular look.
- To make ahead and store: Arrange the sugar-coated cranberries in a single layer in an airtight container. Place a small bowl of dry rice (a tablespoon is fine) in the container with the candied cranberries. The rice will help absorb excess moisture and keep the sugared cranberries looking their best for up to 2 days at room temperature. Keep in mind that the berries are fresh, so use them within 48 hours for safe consumption.
Nutrition
Calories: 565kcal | Carbohydrates: 146g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 93mg | Fiber: 4g | Sugar: 138g | Vitamin A: 68IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 0.3mg