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. Store at room temperature uncovered for up to 1 day, or store in the refrigerator in an airtight container for up to 3 days. If they become weepy at any point in the storage process, simply re-coat with fresh granulated sugar and they'll look good as new.
Notes
Make Ahead Instructions: sugared cranberries can be made 1 day ahead and stored at room temperature or in an airtight container in the refrigerator for up to 3 days. If they get soggy, simply re-roll them in fresh granulated sugar and they should look good as new.