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Sparkling Sugared Cranberries

These Sparkling Sugared Cranberries are a refreshing mix of sweet and tart, beautifully coated in sugar, making them a festive treat perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 9 hours 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

For the syrup and coating
  • 3/4 cup granulated sugar, divided (1/2 cup for the syrup, 1/4 cup for rolling) Add extra sugar if needed for coating.
  • 1/2 cup water
  • 1 cup fresh cranberries (not frozen) Use firm, bright, and plump cranberries for best results.

Method
 

Make the Light Sugar Syrup
  1. Stir 1/2 cup of the sugar with the water in a small saucepan over medium-low heat until the sugar dissolves and the mixture comes to just a simmer, about 5 minutes. Pour the syrup into a heatproof bowl and let it cool for about 10 minutes.
Soak the Cranberries Overnight
  1. Add the fresh cranberries to the cooled syrup, stir gently to coat, cover, and place in the refrigerator overnight or for about 8 hours.
Set Up the Sugar Coating Station
  1. Line a rimmed baking sheet with parchment paper. Pour the remaining 1/4 cup sugar into a shallow dish.
Drain and Roll the Berries
  1. Use a slotted spoon to lift the cranberries out of the syrup, allowing excess syrup to drain. Roll the cranberries in the sugar to coat, adding more sugar if needed.
Dry Until Frosted
  1. Spread the sugared cranberries in a single layer on the lined baking sheet and let them dry for about 1 hour, or until the sugar sets and starts to look crystallized.
Serve and Enjoy
  1. Serve the cranberries as a snack or use them as a garnish for drinks and holiday platters. They are best enjoyed the same day.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Avoid freezing. Refrain from reheating; serve cold or at room temperature.