If you’ve never eaten sugared cranberries before, you’re in for a treat. Not only are they gorgeous, all sparkly and festive in their sugar coating, but they are also surprisingly delicious and incredibly easy to make.
These little beauties only require only two ingredients: sugar and water. First make a simple syrup, which is equal parts water and sugar. Use 1/2 cup of each and boil until the sugar is fully dissolved. Add the cranberries to the sauce pan so they are completely coated in the sugary syrup. Let them soak overnight, then roll the berries in sugar. Once they’re coated, allow the sugared cranberries to sit for an hour or so until the sugar is set and hard. The sugar will create a crackly little crust around the berries.
That’s it! You’re done! If you manage to not eat them all first, these delightfully crunchy berries make a gorgeous garnish on holiday desserts. I used mine as a topping to a pumpkin pie, but they would work perfectly on a cheese try, baked brie, cheesecakes or just by themselves in a bowl. Enjoy!
- 1 cup sugar, divided
- 1 (12-ounce) bag fresh cranberries
- ½ cup water
- Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
- Working in batches, roll cranberries in remaining ½ cup of sugar until well coated; let dry for at least 1 hour.