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Sugared Cranberries

Sugared cranberries are fresh cranberries soaked in warm syrup, then coated in sugar for a crisp, sparkling finish. Chill them overnight for a tart-sweet treat with a dry, crunchy coating.
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Prep Time 15 minutes
Cook Time 2 minutes
Chilling and drying 10 hours
Total Time 10 hours 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 202
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar divided
  • 1 cup water
  • 1 bag (12 oz) cranberries fresh, picked over

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Combine 1 cup of the sugar and the water in a small saucepan over medium heat, stirring until the sugar dissolves; bring to a gentle simmer for 2 minutes without letting it boil.
  2. Put the cranberries in a heatproof bowl and pour the warm syrup over them, making sure they are submerged.
  3. Cover and refrigerate for at least 8 hours or overnight.
  4. Set a wire rack over a rimmed baking sheet, drain the cranberries, and spread them on the rack in a single layer.
  5. Let them dry for about 1 hour, until tacky but not wet.
  6. Spread the remaining 1 cup sugar on a plate and roll the cranberries in it until evenly coated.
  7. Return them to the rack and let stand for about 1 hour, until the sugar coating is dry.

Notes

For the best coating, make sure the cranberries are tacky but not wet before rolling them in sugar. Store in an airtight container in the refrigerator for up to 2 days; freezing is not recommended because the coating can become wet. For a vegan version, use vegan-certified granulated sugar.