Sparkling Sugar-Coated Cranberries
These glistening, sugar-coated cranberries add a pop of festive color and a sweet-tart crunch to desserts, cocktails, or cheese boards.
- Prep15 min
- Cook5 min
- Total20 min
- DifficultyEasy
- Servings4
Sugared cranberries are a simple yet stunning way to elevate any dessert or drink. The process is easy: a quick soak in a light syrup, a roll in sugar, and a short drying time yields berries that are both beautiful and delicious.
These sparkly treats are perfect for the holidays, whether you're garnishing a cake, adding to a festive punch, or just snacking on them. They keep well at room temperature for a couple of days, making them a great make-ahead option.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small saucepan, combine 1/2 cup of the sugar with the water. Bring to a simmer over medium heat, stirring until the sugar dissolves, 1 to 2 minutes. Remove from heat and let cool for about 2 minutes (you want it warm, not hot, so the cranberries don't burst).
- Add the cranberries to the syrup and stir gently until well coated. Let them sit for 5 minutes, then use a slotted spoon to transfer them to a parchment-lined baking sheet. Spread into a single layer and let dry for about 1 hour, until tacky but not wet.
- Place the remaining 1/2 cup sugar in a shallow bowl or rimmed plate. Working in batches, using your hands, roll the tacky cranberries in the sugar until evenly coated. Return them to the parchment and let dry until set, about 1 hour more.
- Once fully dry, store the sugared cranberries uncovered at room temperature for up to 2 days.
💡 Tips
- Make sure the cranberries are completely dry before starting, so the syrup adheres well.
- Do not over-soak the cranberries; they should be tacky, not dripping, before rolling in sugar.
- For a festive touch, use coarse sugar or sanding sugar for extra sparkle.
Inspired by a recipe from Once Upon a Chef