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Sugared Cranberries

Sugared cranberries are fresh berries coated in a crisp layer of sugar after soaking in simple syrup. They make a bright, sparkling topping for desserts and holiday drinks.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling and chilling 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

syrup and coating
  • 2 cups granulated sugar divided
  • 1 cup water
cranberries
  • 12 oz fresh cranberries rinsed, picked over, and thoroughly dried

Equipment

  • 1 rimmed baking sheet
  • 1 shallow bowl

Method
 

  1. Combine 1 cup of the sugar and the water in a small saucepan over medium heat, stirring until the sugar dissolves; do not boil.
  2. Remove from the heat and cool completely, about 30 minutes.
  3. Put the cranberries in a medium bowl and pour the cooled syrup over them.
  4. Cover and refrigerate for 2 to 8 hours.
  5. Drain the cranberries in a fine-mesh strainer for 15 minutes.
  6. Spread them in a single layer on a parchment-lined rimmed baking sheet and air-dry for 45 to 60 minutes, until tacky but not wet.
  7. Put the remaining 1 cup sugar in a shallow bowl.
  8. Roll the cranberries in it in batches to coat.
  9. Return them to the baking sheet and let dry for 1 hour, until the sugar coating is crisp.

Notes

Dry the cranberries thoroughly before soaking so the syrup coats evenly. Store in the refrigerator for up to 2 days; freezing is not recommended because the sugar coating can become wet. No dietary swap is needed for this naturally gluten-free recipe.