Sugared Cranberries
Sugared cranberries are possibly the easiest and least expensive way to dress up any holiday dessert. Not only is it a fool-proof way off adding pops of color to the dishes they adorn, but they are also so tasty! With a burst of sweet and tart exploding in your mouth with every bite, they may have you eating them by handfuls.
Prep Time5 minutes mins
Cook Time5 minutes mins
Additional Time1 hour hr 20 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 2 cups
Calories: 157kcal
- 2 cups fresh cranberries
- 1 ½ cups granulated sugar, divided
- 1 cup water
In a medium saucepan, combine the water with 1 cup of the sugar over medium heat, stirring until the sugar is dissolved.
Remove from the heat and add the fresh cranberries, stirring to coat. Let them soak for 20 minutes.
Drain well and let the cranberries air dry for an hour on a wire rack. Once the cranberries are tacky to the touch, transfer them to a bowl with the remaining ½ cup of sugar and toss to completely coat well.
Store in an airtight container with a small bowl of uncooked rice next to them. The rice will help absorb moisture to keep the cranberries fresh for a couple of days. You can also always toss them with more sugar if they start getting sticky.
- These sugared cranberries can be used in so many ways, but I love them as a garnish to my Cranberry Coconut Cake or on pumpkin pie best.
- You can also use cane sugar or sugar in the raw for a slightly larger sugar crystal.
Serving: 0.25cup | Calories: 157kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg