Quick and easy Sugared Cranberries make a beautiful garnish on cakes, pies, or cocktails and make a delicious sweet treat for your holiday!
I’m not a cranberry sauce fan. At least not yet. Are you?
I’ve not found or created a recipe that’s wowed me.
Sugared Cranberries on the other hand, I adore.
Have you made them?
When I first made Sugared Cranberries, I was so surprised how quickly they come together and how much I loved them given my cranberry sauce aversion.
Three ingredients y’all!
Pop em’ in your mouth.
Garnish a cocktail, may I suggest this one, top a cake or cupcake… sweet potato mash or pie.
Offer them as a snack at a party.
They make tasty gifts too.
A quick and easy recipe that’s so impressive during the holidays.
And just look at that color! (cue – bug eyed emoji)
They’re sweet and sour, but balanced. The cranberry pops under the pressure of a bite, an exhilarating sensation I might add, then sweetness kicks in leaving a bold experience of both sweet and sour. Can cranberry sauce do that?
Make a 1/2 batch, full, double or triple based on needs. Your family and guests will appreciate them.
I’d love to hear your favorite cranberry sauce recipe! I want to like it… really. Share or drop a link in the comments.
- 1/2 C Water 118g
- 3/4 C Cane Sugar divided*, 176g
- 1 C Fresh Cranberries 112g
- In a small sauce-pot, whisk water and 1/2 C (134g) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.
- Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out for one hour.
- Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.
- Place the cranberries in a lidded container with a little bowl of rice. The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than you'd prefer. It should stay fresh for two days, if they last that long!
Recipe NotesReserve the sugar syrup for cocktails.
I always use cane sugar but especially for this recipe. The grain size is larger which gives a nice sparkle affect to the cranberries.