Sugared Cranberries

Add a touch of sparkle to your holiday gatherings with these gorgeous sugared cranberries.

Perfect as a decorative garnish or sweet snack, these tart and tangy treats are surprisingly easy to make and make a beautiful addition to any winter wonderland spread.

Ready Time

45 mins

Yields

7 servings

Ingredients

1/2 cup granulated sugar
1/4 cup water
1 cup fresh or frozen cranberries
1 tablespoon white vinegar

Instructions

Rinse the cranberries and pick out any stems or debris.

In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the syrup reaches 230°F on a candy thermometer.

Remove the syrup from the heat and stir in the white vinegar.

Let it cool slightly, until it reaches 200°F.

Add the cranberries to the syrup and let them sit for about 10-15 minutes, or until they’re fully coated in the syrup.

Using a slotted spoon, remove the cranberries from the syrup and place them on a wire rack set over a piece of parchment paper or a silicone mat.

Let them dry for at least 2 hours, or until the syrup has set and the cranberries are no longer sticky.

Store the sugared cranberries in an airtight container at room temperature for up to a week.

You can also store them in the refrigerator for up to 2 weeks or freeze them for up to 2 months.

Notes

Make sure to use a candy thermometer to get the syrup to the perfect temperature. Don’t skip this step, or your cranberries might not turn out right.

Use fresh or frozen cranberries for this recipe – the result will be the same.

To ensure the cranberries dry properly, make sure they are in a single layer on the wire rack. If necessary, use multiple racks or do them in batches.

These sugared cranberries make great toppings for salads, yogurt, or oatmeal, and they also make a lovely gift or addition to holiday tables.

You can also customize the recipe by adding a few drops of flavor extract, like orange or almond, to the syrup for a different twist.