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Candied cranberries or sugared cranberries are the perfect topper for a drink or snack to keep out on your island this holiday season. They have a nice crunchy exterior with a tart interior. If you are a fan of cranberry juice you will love these. It’s as easy as making a simple syrup and coating your cranberries in it, then rolling them in sugar.

When the sugar begins to harder it creates a shell around each individual cranberry. Adding sweetness to what it sometimes a little sour fruit. It looks like each cranberry was rolled in snow.

Coated Cranberries
Coated Cranberries
Cranberries coated in sugar

Ingredients:

  • 2 cups sugar, divided
  • 1/2 cup water
  • 1 (12 ounce) bag fresh cranberries, washed
Candied Cranberries

Tips & Tricks:

  • Drying the Cranberries: If you have a wire rack lay all of the coated cranberries out on top of it to allow the excess syrup to drip off. This will help them dry more evenly.
  • Storage: Keep in an airtight container for 3 days in your fridge. If they start to “weep” simply toss them in sugar again.
  • Add More Flavour: Try adding some vanilla bean or orange zest to the sugar before rolling your cranberries in it.
  • Uses for Candied Cranberries: Top your baked brie, skewer them and add them to your favourite holiday cocktail. Sprinkle them on top of a charcuterie board.
Candied Cranberries
Candied Cranberries
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Candied Cranberries

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Course: Appetizers, DessertDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

3

minutes
Cooking time

5

minutes
Calories

100

kcal
Total time

1

hour 

5

minutes

Quick and festive candied cranberries are a great way to add some holiday flare to a dish or even enjoy as a snack. Sweet and a little tart in every bite.

Ingredients

  • 1 1/2 cups sugar, divided

  • 1/2 cup water

  • 1 bag fresh cranberries, washed

Directions

  • Add 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is fully dissolved. Do not boil.
  • Stir in your washed cranberries and stir to coat all of them evenly. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve leftover syrup if you want – it’s great to sweeten cocktails!
  • Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
  • Store in an airtight container in the fridge for 2-3 days. Enjoy!

Notes

  • Nutrition Facts: Serving Size: 1, Calories 100, Total Fat 0g (0% Daily Value), Saturated Fat 0g (0% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 0mg (0% Daily Value), Carbohydrate 26g (9% Daily Value), Dietary Fiber 0.4g (2% Daily Value), Sugars 25.4g, Protein 0g

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