Sugared Cranberries
These super easy 3 ingredient sugared cranberries make a great addition to any holiday table. They are sweet and tart and can be used to decorate a charcuterie board or any holiday dish.
Equipment
- 1 sheet pan *parchment lined
- 1 metal cooling rack
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup water
- 1.5 cups fresh cranberries (not frozen)
Instructions
- Combine 1/4 cup water and 1/4 cup sugar in a medium saucepan
- Stir and bring to a boil, then reduce heat and let simmer on low for 3-4 minutes
- Add cranberries and stir to coat completely in the syrup, remove from heat and let them sit, stirring for an additional minute
- Remove the cranberries with a slotted spoon and transfer to a wire rack over a parchment lined baking sheet (do not let them touch while drying)
- Let the cranberries sit for 1 hour
- In a bowl with the remaining 1/2 cup sugar roll the cranberries to coat them in small batches (otherwise they will stick together), then transfer them back to the cooling rack or a clean sheet of parchment to dry further.
Notes
I like to choose the largest cranberries from the bag of fresh ones I get. These make the best and uniform decoration.
If you want more than 1.5 cups this recipe can be doubled easily.
I like to let the coated cranberries dry out on the rack for at least a few more hours so the coating is completely set and dry, but they are ready to eat/use after one hour.