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Sugared Cranberries

Sugared cranberries are fresh berries soaked in simple syrup, dried until tacky, and rolled in sugar for a crisp, sparkling coating. They make a bright, sweet-tart snack or dessert garnish with just three ingredients.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling, chilling, and drying 9 hours 10 minutes
Total Time 9 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups granulated sugar divided (1 cup for syrup and 1/2 cup for coating)
  • 0.5 cup water
  • 1 bag (12 oz) fresh cranberries rinsed and picked over

Equipment

  • 1 2-quart saucepan
  • 1 rimmed baking sheet

Method
 

  1. Combine 1 cup of the sugar and the water in a 2-quart saucepan over medium heat, stirring until the sugar dissolves.
  2. Remove the saucepan from the heat and cool for 10 minutes.
  3. Stir the cranberries into the syrup.
  4. Cover and refrigerate for 8 hours or overnight.
  5. Drain the cranberries in a colander.
  6. Arrange the cranberries in a single layer on a wire rack set over a rimmed baking sheet and let dry for 1 hour, until tacky but not wet.
  7. Put the remaining 1/2 cup sugar in a shallow bowl and roll the cranberries in it until coated.

Notes

For the best sugar coating, let the cranberries dry until tacky but not wet before rolling them in sugar. Refrigerate in an airtight container for up to 2 days; freezing is not recommended because the sugar coating can become wet.