In a medium sauce pan, combine the granulated sugar and water and bring to a boil and continue boiling until the sugar is dissolved
Once the sugar is dissolved, remove the pan from the heat and pour the fresh cranberries into the syrup
Let the cranberries sit in the syrup for 10 minutes to allow them to absorb the syrup
Strain the cranberries from the syrup and place them on a baking sheet in a single layer
While the cranberries are sticky, dredge them in granulated sugar and place them onto a clean baking sheet to dry
Allow the sugared cranberries to dry for 10 minutes before using
When Can I Use Sugared Cranberries
I love using sugared cranberries all fall and winter long. They add a beautiful touch to cakes, cupcakes, cocktails and even sprinkled on a charcuterie board for a pop of color
Recipe Variations
It is fun and easy to sugar many different ingredients that will add a fancy touch to any recipe. I love making sugared Rosemary, Lemon Slices, Mint Leaves and Strawberries.
Easy Clean Up
Lining your baking sheet with parchment paper will help reduce messiness while the sticky cranberries dry.
Serving: 1serving | Calories: 208kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 28mg | Fiber: 1g | Sugar: 51g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg