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Tuesday, December 20, 2011

sugared cranberries

These SUGARED CRANBERRIES have become one of my FAVORITE holiday treats. 
They are tart, sweet and fun to eat.
Yes, FUN to eat! They make a POP in your mouth when you bite them. 
I found the recipe on myrecipies.com, but have modified it little. 

Sugared Cranberries 


  • 2 cups granulated sugar 
  • 2 cups water 
  • 2 cups fresh cranberries (I use 1 bag, 12 ounces, I think)
  • 3/4 cup superfine sugar or less (I've used superfine ((pictured)) or regular sugar)
  1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. I place a smaller bowl on top of the plastic wrap to help fully submerge the cranberries. I don't put the bowl in the fridge right away, I let it cool even more and then place in refrigerator.
  2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Spread sugared cranberries in a single layer on a baking sheet and sprinkle the superfine sugar on top. I use my hand to roll them all around in the sugar and try to space them out a little. Let stand at room temperature 1 hour or until dry (it usually takes a while).  Shake the baking sheet a few times to make sure all sides are drying and rolled in sugar. I probably shake mine 4-5 times. 
  3. Store in an airtight container in a cool place for up to a week.
  4. These have become a HUGE hit with my friends and make for great hostess gifts, party favors, or gifts. Enjoy!


  1. Have got to try these...making and eating BOTH! Thanks for the recipe. :-)

  2. What would you do with the liquid?


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