Sugared Cranberries

These sparkling, sugared cranberries are simple to make. Extremely versatile, the cranberries can be used in pancakes, as a dessert or beverage garnish, and even on their own as a sweet snack. To make often, keep a bowl of cranberries chilling in the sugar syrup in the refrigerator so that small batches may be tossed in sugar as needed.


By Kelsey Hilts

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• 2 cups sugar
• 2 cups water
• 2 cups cranberries, fresh
• ¾ cup sugar

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1. Combine the 2 cups sugar and 2 cups water in a saucepan and heat over low, stirring, until the sugar dissolves.
2. Bring the sugar syrup to a simmer and then remove it from the heat, being careful not to let it boil (otherwise the berries will burst).
3. Stir in the cranberries and let cool, then chill overnight in the refrigerator.
4. Drain the cranberries (saving the sugar syrup if desired).
5. Working in small batches so that the sugar does not clump up, roll the cranberries in the ¾ cup sugar to evenly coat them.
6. Place on a parchment-lined baking sheet and let them rest at room temperature for 1 hour or until dry.
7. Store the sugared cranberries in a sealed container at cool temps for up to a week.

• Prep Time: 9 hours
• Cook Time: 10 mins
• Category: Dessert

These sparkling, sugared cranberries are simple to make. Extremely versatile, the cranberries can be used in pancakes, as a dessert or beverage garnish, and even on their own as a sweet snack. To make often, keep a bowl of cranberries chilling in the sugar syrup in the refrigerator so that small batches may be tossed in sugar as needed. By Kelsey Hilts Sugared CranberriesPrint 2 cups sugar 2 cups water 2 cups cranberries, fresh ¾ cup sugar Cook Mode Prevent your screen from going dark Combine the 2 cups sugar and 2 cups water in a saucepan and heat over low, stirring, until the sugar dissolves. Bring the sugar syrup to a simmer and then remove it from the heat, being careful not to let it boil (otherwise the berries will burst). Stir in the cranberries and let cool, then chill overnight in the refrigerator. Drain the cranberries (saving the sugar syrup if desired). Working in small batches so that the sugar does not clump up, roll the cranberries in the ¾ cup sugar to evenly coat them. Place on a parchment-lined baking sheet and let them rest at room temperature for 1 hour or until dry. Store the sugared cranberries in a sealed container at cool temps for up to a week. Prep Time: 9 hoursCook Time: 10 minsCategory: Dessert Kelsey Hilts Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.

Sugared Cranberries