Learn how to make these sparkling and festive Sugared Cranberries. All you need are 3 ingredients; cranberries, sugar and water. So simple and so impressive!
Tis the season for all things sparkly. Don’t you just love it? And nothing’s prettier than these sugared cranberries. I have to admit that cranberries are not my favorite because of how tart they really are, but you know what? I can actually eat them all sugar coated like this. They’re sweet and tart, totally adorable and oh so festive.
I seriously can’t believe it’s just one month till Christmas. I hate to admit it, I haven’t yet done my Christmas shopping. Sad I know, but I bet I’m not alone. I know you’re out there, yes you! Admit it.
Speaking of gifts, I think these little sparkling morsels would be adorable gifts, you could put them in some fancy bags and they would be the cutest.
HOW TO MAKE SUGARED CRANBERRIES
Sugar and cranberries are basically all you need to make these. First you have to make some simple syrup, which is really simple, equal parts water and sugar.
I used 1/2 cup of each and bring it to a boil and cook until sugar is fully dissolved. That’s all there is to it. Then you dump the cranberries in the sauce pan and make sure each cranberry is coated in the sugary syrup then you let them dry.
Aren’t they purrrty? And shiny! Like little ruby jewels, so cute. I just let them dry on a wire rack for about an hour after which all you do is roll them in the leftover sugar. And that’s all she wrote.
You end up with sparkling and festive cranberries. These would great to do with kids, yeah they’ll have sticky little hands and probably make a mess out of your kitchen, but they’ll have fun and you’ll love cleaning up after. Ahem!
Or you could just make them by yourself.
CRAVING MORE DELICIOUSNESS? TRY THESE RECIPES
- 1/2 cup water
- 2 cups sugar divided
- 12 oz cranberries fresh
- In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
- Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
- After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.
- This recipe has only been tested with fresh cranberries, so I would not use frozen cranberries.
- Store these in an airtight container in the fridge for up to a week.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Originally shared Nov 2014.