Sugared Cranberries
- Total Time
- 30 minutes, plus drying
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups/500 grams sugar
- 3cups/285 grams fresh cranberries
Nutritional analysis per serving (6 servings)
344 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 2 grams dietary fiber; 85 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
- Step 2
When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
- Step 3
Pour the remaining 1½ cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.
Private Notes
Comments
We added lime zest as a garnish on top of these when we served them, and it added a really great extra element to the dish. We served them the day after we made them, and they tasted delicious.
What kind of magic is this? Wow. I used them on a cake andservedthe rest in a cndy dish on a chacuterie board. Rave reviews.
I saved some time by putting the cranberries in a Ziploc bag with the sugar and using the shake-and-bake method to coat the berries.
We do this at Christmas, but I drop the cranberries into the syrup for a few seconds before removing with a slotted spoon and rolling in sugar. My family calls them “cranberry poppers” and they are amazing!
@Aisling correction on the message above. I dropped them into the hot syrup for a few seconds.
Could this be done with frozen cranberries?
@Izzy I don’t see why not. After you experiment with it, let us know how it goes!
Yummmmmmmo. My girls love these. I do the same thing with red grapes, and people go crazy for those too. Fun to use as a cocktail garnish. The crunch is super satisfying too
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