Sugared Cranberries are fun, festive, and make a striking garnish for both savory and sweet holiday dishes.
I have been wanting to make Sugared Cranberries for a while, but just now getting around to doing it. They’re so pretty and sparkly – and so festive.
This is the first year I’ve made these, and they’re so EASY. I’ve had so many ideas for these pretty little things.
The first thing I did was to make frosted cranberry-infused vodka.
This vodka gets flavor and sweetness from both the fresh cranberries and the sugar that adorned them.
And how easy is that?
My daughter turned 21 a few days ago, so when she gets home for Christmas, I’m making a chocolate roulade cake and it will be adorned with these.
I’m SO excited – I just hope I don’t ruin it. It’s one of those cakes that has to be rolled after it has baked. Yeah, keeping it from cracking will be quite a feat but we’ll see!
I cannot ruin her cake – it’s too important. I do bake some, I’m just definitely not a huge talent in that area.
I did master homemade pretzels, but they aren’t difficult. Once I got used to making the pretzel dough I decided to try my hand at other things, like these Cherry Coke Float Cupcakes that were really, really good.
I think baking isn’t my favorite because it’s really an exact science. I love cooking because it is NOT an exact science, and you can use your intuition. You can add a little of this and a dash of that, and before you know it you have something fantastic to eat.
It allows you to experiment, to play, and use creativity based on what you’re in the mood for or how you’re feeling. It’s actually therapeutic to me.
Annnnyyyyyy way – back to her cake.
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Hopefully, the baking angels will be on both shoulders tomorrow and it will turn out beautifully, just like my daughter.
If you haven’t already, make these cranberries because everyone will love them and ask where they came from, or how you made them, if they’re edible, and all those fun crazy questions.
How Are Sugared Cranberries Made?
These really couldn’t be easier. You start by boiling equal parts water and sugar (simple syrup) until dissolved, then let it cool. Then the cranberries are moved to a baking sheet lined with parchment paper to dry for about an hour.
The last step is to toss them in a bowl with sugar.
Feel free to keep the simple sugar and use it for cocktails!
Here’s your printable!
Sugared Cranberries
Turn one bag of fresh cranberries into beautifully frosted (and candied) holiday treats and/or decoration!
Ingredients
- 2 cups of sugar, divided
- 1/2 cup water
- 12 oz. fresh cranberries, rinsed and dried
Instructions
- Combine 1/2 cup sugar and water in a medium saucepan over medium high heat, stirring.
- When sugar is dissolved, add cranberries and stir until well coated.
- Using a slotted spoon, move cranberries to a parchment paper lined baking sheet and let dry for 1 hour.
- Move cranberries to a large bowl and toss in remaining sugar until well coated; allow to dry for another hour.
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Notes
Place unused cranberries in a covered container in the refrigerator for up to 10 days.
Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving: Calories: 213Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 55gFiber: 2gSugar: 52gProtein: 0gThe provided nutrition calculated may not always be accurate.
More Cranberry love…
Pickled Cranberries from Cooking with Mary and Friends
Spiced Cranberry Sauce from Moore or Less Cooking
Cranberry Crunch from Southern Plate
