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Sugared Cranberries

I can not believe how long it’s been since I’ve last posted.  When I began blogging again my main goal was to post regularly, but wow can that be difficult sometimes!  The past few weeks have brought a number of unexpected events (some good, some not so good), not to mention the usual holiday craziness and business as well as a very busy work schedule.  Despite all this, I was determined to get something out this week and I’m sharing with you my very simple but very beautiful sugared cranberries.

I love these sugared cranberries because they look glittery and sparkly which makes me happy.  They also taste delicious.  They are sugary and sweet, but still have the tart burst of cranberry.  They can also be used in so many ways.  They make a beautiful topping to almost any holiday dessert.  Place a few on top of cupcakes or even just decorate a cookie plate with these beauties.   You can toss a few on top of a holiday cocktail to make it look super polished.  You can also just pop them in your mouth and eat them because they are so good!

The only tricky thing about making these sugared cranberries is coating them when they are just sticky enough for the sugar to stick, but not yet dry.  I left my simple syrup coated berries in the fridge overnight, and sugared them in the morning.  Sometimes it takes less time, just try to sugar a few, see if it sticks and go from there.

I also recommend saving the extra simple syrup that you make for the cranberries.  It can be used to sweeten cocktails or glaze other holiday treats!

Happy holidays everyone!  I’m sharing this recipe at this week’s Fiesta Friday.

sugared cranberries in jarcranberries in simple syrup

sugared cranberries on panSugared Cranberries Pin

Print Recipe
Sugared Cranberries
Cranberries coated with sugar make a beautiful sparkling treat that can be used to top cupcakes, cookie trays and cocktails.
sugared cranberries in jar
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
sugared cranberries in jar
Instructions
  1. Combine 1 cup of sugar and water in a saucepan and bring to a simmer. Stir continuously until the sugar dissolves.
  2. Add the cranberries to the pan and toss to cover them with the mixture.
  3. Using a slotted spoon, remove the cranberries and place them on a baking sheet or cooling rack. Let the cranberries sit until they are sticky, but not too wet (1 hour-overnight).
  4. Taking 3-4 cranberries at a time, roll them in the remaining sugar and let them dry. Enjoy!
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