Sugared Cranberries

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Sparkling Cranberries

Sparkling Cranberries

Sparkling Cranberries

I first made these sparkling sugared cranberries for my gingerbread {men} pancakes.  I was so in love with them that over the holidays I have kept a bowl of cranberries chilling in the sugar syrup in the refrigerator so that I can toss small batches of them in sugar as needed.  They will definitely be a part of my holiday spread going forward.  They are simple to make and can be used in so many ways: as a garnish for desserts and beverages, as gifts, and as sweet snacks, to name a few.  A couple of them dropped in each champagne glass made our Christmas cranberry mimosas beautiful and festive.

I referenced many recipes, including one from Cooking Light and one from 101 Cookbooksand found that the methods and recipes are all pretty much the same.

Sugared Cranberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
These sparkling, sugared cranberries are simple to make and can be used in so many ways.
  • 2 cups sugar
  • 2 cups water
  • 2 cups cranberries
  • ¾ cup sugar
  1. Combine the 2 cups sugar and 2 cups water in a saucepan and heat over low, stirring, until the sugar dissolves.
  2. Bring the sugar syrup to a simmer and then remove it from the heat, being careful not to let it boil (otherwise the berries will burst).
  3. Stir in the cranberries and let cool, then chill overnight in the refrigerator.
  4. Drain the cranberries (saving the sugar syrup if desired).
  5. Working in small batches so that the sugar does not clump up, roll the cranberries in the ¾ cup sugar to evenly coat them.
  6. Place them on a parchment-lined baking sheet and let them rest at room temperature for 1 hour or until dry.
  7. Store the sugared cranberries in a sealed container at cool temps for up to a week.

Sparkling Cranberries

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