Sugared Cranberries

Sugared Cranberries

Sparkling, Sweet-Tart Garnish for the Holidays

Sugared cranberries are a festive and versatile treat that adds a glittering touch to holiday desserts, cheese boards, cocktails, or even as a snack on their own. With a crisp sugar shell and a juicy, tart interior, they’re as delicious as they are beautiful. The recipe is simple—just a quick syrup soak and a sugar roll. Make them ahead and store them in an airtight container to enjoy all season long. They're perfect for a festive cocktail garnish, cake or cookie platter garnish, a sparkly addition to a cheese board or perfect just eaten by the handful.

Ingredients

½ cup | 120ml | water
½ cup | 100g | granulated sugar (for syrup)
1 cup | 100g | fresh cranberries
½ cup | 100g | granulated sugar (for coating)

Instructions

In a small saucepan, combine the water and ½ cup (100g) of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let the syrup cool slightly.

Add the cranberries to the syrup and stir gently to coat. Ensure the cranberries are fully submerged. Let them sit for at least 1 hour, or refrigerate overnight for a more intense flavor.

Using a slotted spoon, remove the cranberries from the syrup, allowing the excess to drip off. Transfer them to a wire rack set over a baking sheet. Let them dry for about 30 minutes, or until tacky to the touch.

Roll the tacky cranberries in the remaining ½ cup (100g) of sugar until evenly coated.

Place back on the rack to dry completely before serving.