Sugared Cranberries Recipe

These easy 3-ingredient sugared cranberries make the perfect garnish for any Holiday dessert or cocktail!

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Resting timw: 1

Total Time: 1 40

Servings: servings

To prep, rinse the cranberries and dry them completely. Line a baking tray with parchment paper and set it aside.
Next, add ½ cup sugar and ½ cup water to a saucepan. Stir and cook over low heat until the sugar dissolves completely and the syrup starts bubbling.
Remove the syrup from the heat and add in the cranberries. Stir them for about 1 minute with the syrup until coated. Make sure not to keep them in too long or they may burst open!
Use a slotted spoon to transfer the syrup-coated cranberries to the parchment-lined tray. Try to separate them as much as possible so they don't stick together. Then, let dry for about 1 hour.
Add the remaining ¾ cup of sugar to a large bowl or container. Roll the cranberries in the bowl of sugar, a few at a time, until coated.
Transfer the sugar-coated cranberries to a bowl of plate to continue drying. Then, enjoy!

Cranberries can be stored in a closed container in the fridge for 2-3 days. After that, they risk becoming mushy. I recommend storing them between layers of parchment paper so they don't stick together.
Any leftover syrup can be stored in a closed container in the fridge for 1-2 weeks and makes a great cocktail or coffee sweetener.
You won't use the full ¾ sugar in the bowl when rolling the cranberries, but it is easier to roll the cranberries in a large amount of sugar. Feel free to adjust this to ½ cup if you prefer to use less sugar.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!