Sugared Cranberries are a simple and tasty holiday favorite!
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How to make sugared cranberries:
- Dissolve water and sugar over medium heat
- Add cranberries and stir to coat thoroughly
- Place cranberries on a parchment lined baking sheet and allow to dry for an hour
- Roll in sugar
- Enjoy!
Can I use frozen cranberries for this recipe?
Yep! It doesn't matter if you use fresh or frozen cranberries. I did notice when I used frozen cranberries they didn't stay as firm for as long as the batch made with fresh cranberries- but both were delicious!Can you eat sugared cranberries?
Yes! These sugared cranberries are delicious and have the great contrast of the tart cranberries and the sweet sugar coating! I made cocktail stirrers out of these by simply sticking them on a toothpick but they are delicious just as a snack! These are also great for decorating cakes and my easy Christmas Trifle!These candied cranberries are a great pairing for Christmas cocktails!
How do you store sugared cranberries?
Store them in a Ziploc bag in the refrigerator for a few days. You can always reroll them in sugar if needed.How long do sugared cranberries last?
Only a few days. You want them to remain hard/crisp. Once they start to soften they aren’t very good to eat anymore.A little while ago I shared this recipe for a delicious Coke-tail. I thought the drink needed a little something to help the drink stand out so I came up with a sugared cranberries stirrer.
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- Christmas Tree Cupcakes
- Holiday Trifle
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- Hot Cocoa Bombs
- Snowman Truffles!
Video
Sugared Cranberries Recipe
This Sugared Cranberries Recipe, a beautiful, tasty, and easy addition to any holiday party!
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Servings: 20 servings (2 cups)
Ingredients
- 12 oz cranberries (1 bag) fresh or frozen
- 2 cups sugar divided
- ½ cup water
Instructions
How to make sugared cranberries:
- Rinse cranberries and remove any soft or bad cranberries.
- In a medium sized saucepot combine ½ cup sugar and the water. Over medium heat stir until the sugar dissolves completely.
- Stir in the cranberries until well coated.
- Using a slotted spoon transfer to a wire rack or parchment lined baking sheet and allow cranberries to dry for an hour.
- After an hour, roll the cranberries in the remaining sugar. Best to do this in batches so you can get the cranberries well coated.
- Serve in a bowl or stick on toothpicks for a tasty cocktail stirrer!
Notes
Tips and Tricks
- I've made this with fresh and frozen cranberries and it turns out delicious with both. The batch made with frozen cranberries didn't last quite as long (meaning they didn't stay as firm as the batch with the fresh cranberries).
Nutrition
Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 21g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
Mallorie says
Looks so easy and yummy. Nice Holiday Sweet Treat.
Lisa says
Thank you! It's my favorite!