Serve these simple sugared cranberries in a bowl for snacking, as part of a sophisticated holiday cheese tray or to top an appetizer or dessert!
It’s not too often that a recipe calls for raw cranberries, to be eaten as is. But when you turn them into Sugared Cranberries you’ll wonder why you never enjoyed them this way before! All you need to make this pretty sweet treat is fresh cranberries, sugar, superfine sugar and water. Four ingredients, one of which is water? Heck, yeah.
I use this superfine sugar that I keep on hand at all times. It’s great for dusting the top of any number of desserts that need a little shiny something. If you don’t want to purchase it, just run regular sugar through your Vitamix or food processor. I prefer the superfine sugar that I use but homemade will do the job just fine.
As simple as these are to make, you will need some time for these plump little beauties to bath in some sugar water. I usually make mine the night before (or a few days as they keep really well in the fridge) then roll them in the super fine sugar the next morning. I just sprinkle on the sugar then roll them around for a few seconds until they’re all covered. I love it when it looks like they’re all stuck in little snow drifts.
So you’ll heat some regular sugar with an equal amount of water just until the sugar is fully dissolved. Add your cranberries and chill in the fridge overnight. The most crucial step to evenly coated, pretty cranberries is to allow the cranberries to drain really well, otherwise the sugar will clump too much. I let mine drain about 15-30 minutes before coating.
Now all you have to do is toss the cranberries with the superfine sugar. I use a sheet pan to do this since it provides a lot of room to shake and coat. I like to spoon it over the top first then shake the pan until they’re all coated.
Once they’re coated, allow the sugared cranberries to sit for an hour or so until the sugar is set and hard. After that you may do with your sugared cranberries whatever your heart desires! I usually either serve mine in a bowl or as part of a holiday cheese tray. They’re gorgeous on a cheese tray and everyone always asks where I bought them :) I’ve also used them to top cranberry desserts, such as cakes and cheesecakes, cupcakes or even my Baked Brie with Balsamic Roasted Cranberries. Just a few of these beautiful sugared cranberries will elevate any dish you add them to!
- 1 12 ounce package fresh cranberries, about 3 cups
- 2 cups water
- 2 cups sugar
- 3/4 cup superfine sugar
- Heat water and regular sugar over low heat until sugar is dissolved, stirring occasionally. Remove from heat and allow to cool. Add cranberries and stir until all are coated. Place in the refrigerator overnight (or at least 6 hours).
- Drain cranberries in a colander for 15-30 minutes. Spread cranberries on a sheet pan and sprinkle with superfine sugar. Shake pan until all cranberries are thoroughly coated. Allow to sit for another hour until sugar is set.
- Place sugared cranberries in a serving bowl and enjoy as is. You can also store them in the fridge for up to a week. Alternate serving suggestions are on a cheese tray or use to top holiday desserts and cocktails.