Sparkly, sweet and tart—sugared cranberries are the perfect holiday sweet-tart snack, dessert garnish, or charcuterie board addition.
- ¾ cup granulated sugar, divided
- 1 cups fresh cranberries, rinsed and dried
- Combine ½ cup sugar and ½ cup water in small saucepan, bring to a simmer and cook until sugar has dissolved. Remove from heat and let cool to room temperature.
- Add cranberries to syrup and stir to coat.
- Using a slotted spoon, transfer cranberries to a wire rack; let dry 45 minutes. Reserve syrup for another batch of candied cranberries or use in cocktails and drinks.
- Add remaining ¼ cup sugar to a shallow dish. Add a few syrup-coated cranberries to sugar and toss to coat; transfer back to wire rack. Repeat with remaining cranberries.
- Use as desired. Store in an airtight container at room temperature for 2–3 days. If the cranberries start to weep, toss them in a bit more sugar.
- If the cranberries start to “weep” after a few days, roll them in additional granulated sugar and use as desired.
- Store sugared cranberries in an airtight container at room temperature for 2–3 days.
- See recipe article for flavor variations.
Keywords: candied cranberries, sugared cranberries