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Sugared Cranberries

A sweet and sour indulgent snack. Heavy on the sugar, by design, makes them stunning to look at. Garnish a plate or cocktail, add to everything from salads to yogurt. These are going into my favorite candy dish...

Prep Time: 15 minutes Yield: 4 cups


3 cups granulated sugar, divided

2/3 cup water

dash salt

2 cups fresh cranberries

one gallon sealable plastic bag

In a saucepan over medium heat, add the water, 1 cup of the sugar, and salt. Stir well to dissolve the sugar. Allow mixture to come up to a low simmer, adjust heat as necessary, then let syrup simmer for 5-6 minutes, stirring as it cooks. Remove from heat, let cool slightly, then add the cranberries, stirring to coat well.

Use a slotted spoon to put the berries into a gallon size plastic bag filled with the remaining 2 cups of sugar, sealing the bag well. Move the cranberries within the bag to coat them with the sugar. Add more or less sugar to the bag depending on your preference. I like to over-coat them with extra sugar. There will be some extra sugar remaining in the bag.

Remove the berries from the bag and lay them out in a single layer, on parchment paper. Place berries in refrigerator overnight to allow sugar to further harden.

Gently break up the pieces when ready to serve. There are a multitude of creative ways to use these indulgent berries.

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