Sugared Cranberries

The perfect holiday decoration, these Sugared Cranberries are not only stunning, but they are delicious, as well!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 5

Total Time 9 35

Servings cups

Calories 258kcal

Author Deborah Harroun

Ingredients

2 1/2 cups sugar divided
2 cups water
2 cups fresh cranberries

Instructions

Combine 2 cups of the sugar and the water in a saucepan. Place over medium heat and stir until the sugar has dissolved. Once the sugar has dissolved, remove the pan from the heat to cool slightly. (You don’t want it too hot, or it will burst your cranberries.)
Place the cranberries in a large bowl. Pour the warm sugar water over the cranberries. Cover the bowl with plastic wrap and place in the refrigerator overnight.
Place the remaining 1/2 cup of sugar in a bowl or shallow dish.
Drain the cranberries in a colander.
Working in batches, take some of the wet cranberries and roll them in the sugar. Shake off any excess and transfer to a sheet of wax paper to dry completely. Repeat with the remaining cranberries and sugar.
Let the cranberries dry completely at room temperature, about an hour.

Notes

Store the finished sugared cranberries at room temperature for up to 3 days. If they start to weep and the sugar starts to fall off, you can re-roll them in sugar.

Regular granulated sugar works for the coating, but superfine sugar will stick even better.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition