Sugared Cranberries
Made with just 3 ingredients, these beautiful fresh cranberries with a sugared exterior make the perfect garnish for cakes, cupcakes, cheesecakes, bundt cakes, and more! They are the perfect festive pop of color for any dessert.
Servings 1 Cup
Ingredients
- 1 Cup (100g) fresh cranberries do not use frozen
- 3/4 Cup (180ml) water
- 1 1/4 Cups (250g) granulated sugar, divided
Instructions
- Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, add the 3/4 Cup (180ml) of water and 3/4 Cup (150g) of the sugar. Set the remaining sugar aside.
- Bring the sugar/water mixture to a simmer, whisking occasionally to dissolve the sugar. Remove from the heat and add the cranberries. Toss to coat them, then use a slotted spoon to quickly transfer to the parchment lined baking sheet.
- Allow the cranberries to sit for 1 hour (after which the sugar syrup will be tacky). Line a separate baking sheet with parchment paper and add the remaining sugar into a shallow bowl. Working in small batches, coat the berries in the sugar and transfer to the freshly lined baking sheet. See notes for storage instructions if you're not using the sugared cranberries right away.
Notes
Storage Instructions:
- Room Temperature: if your kitchen is pretty cool and dry, store sugared cranberries at room temperature in a Tupperware container with the lid slightly ajar. They will last up to 3 days this way.
- Refrigerator: if your kitchen is humid, store sugared cranberries in an airtight container in the refrigerator for up to 5 days. There's a chance they may get soggy as the sugar absorbs into the cranberries, so you may need to re-roll them in sugar after taking them out of the refrigerator to freshen them up.