Baking Basics: How to make sugared cranberries

It’s been a while since I did a baking basic, but here’s a super easy one for your holiday desserts: sugared cranberries.

Sugared Cranberries

Simple in design, these sparkling cranberries are festive and will quickly dress up any recipe.

I’m keeping this short, like . . . “The end”.

 

Oh, and don’t forget to come back tomorrow to see one of a few recipes in which I will be using these beauts (Honestly, I’m so off—beauts? It’s staying, no editing).

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Sugared Cranberries

Yield: Makes 2 cups

Ingredients:

  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 cups fresh cranberries, room temperature
  • 1 1/2 cups granulated sugar (for rolling)

Directions:

  1. Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved.
  2. Place cranberries in pan and submerge. Make sure cranberries are well coated. Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour.  Separate cranberries as much as possible to avoid clumps of simple syrup that will lead to clumps of sugar.
  3. Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1hour.

A few notes:

  • Do not use frozen cranberries. I tried, it doesn't coat evenly since some parts of the cranberry can end up slightly shriveled when brought to room temperature.
  • I used regular granulated sugar for the coating. Superfine sugar is not necesssary, so you can skip buying it or making it by taking regular sugar and putting it through a food processor. As you can see regular sugar works out just fine.
  • Make sure the simple syrup is dried to a sticky touch or you will end up with clumps of sugar rather than an even coating.
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20 Responses to “Baking Basics: How to make sugared cranberries”

  1. #
    1
    Averie @ Averie Cooks — November 27, 2012 @ 8:42 am

    I love cranberries and yours make me want to pop a handful or two – or many! :)

    Reply

  2. #
    2
    Abby @ The Frosted Vegan — November 27, 2012 @ 12:37 pm

    What a lovely, simple way to add a little something to baking recipes!

    Reply

  3. #
    3
    DessertForTwo — November 27, 2012 @ 1:19 pm

    I’ve been wondering how to make these for an upcoming dessert! Thanks :)

    Reply

  4. #
    4
    ThisBakerGirlBlogs — November 27, 2012 @ 1:37 pm

    These look great! Thanks for sharing :)

    Reply

  5. #
    5
    Cassie | Bake Your Day — November 27, 2012 @ 2:50 pm

    These are gorgeous, the perfect holiday treat.

    Reply

  6. #
    6
    Karly — November 27, 2012 @ 8:10 pm

    Gorgeous!

    Reply

  7. #
    7
    Jessica — November 27, 2012 @ 8:22 pm

    I love making sugared cranberries every year…but how come mine never look as gorgeous as yours?? ;-)

    Reply

  8. #
    8
    Amy — November 27, 2012 @ 9:34 pm

    Beautiful! I’ve been meaning to make try making sugared cranberries—this is just the push I needed. :)

    Reply

  9. #
    9
    JulieD — November 28, 2012 @ 12:26 am

    I can’t wait to see what you put these beauties in!

    Reply

  10. #
    10
    Denise — November 28, 2012 @ 4:31 am

    They are so pretty, they kind of look frozen or snowy.

    Reply

  11. #
    11
    Bernadette @ Now Stir It Up — November 29, 2012 @ 4:03 am

    I love surgered cranberries. I like to give them as part of my christmas cookies.

    Reply

  12. #
    12
    Cuppers — November 30, 2012 @ 6:48 am

    This is lovely! Perfect for tea time snacks.

    Reply

  13. #
    13
    Monica — December 3, 2012 @ 6:52 am

    How should these be stored: at room temperature or in the fridge? Also–how long do they last?

    Reply

    • Naomi replied: — December 3rd, 2012 @ 1:22 pm

      Monica- They will last up to one week. I store mine lightly covered in the refrigerator.

      Reply

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    14
    brandi — December 7, 2012 @ 8:01 pm

    i love making these! they’re gorgeous for gifts – last year, i steeped from fresh ginger in my simple syrup. awesome addition! http://www.branappetit.com/2012/01/04/sugared-cranberries/

    Reply

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    15
    Diana — January 28, 2014 @ 9:50 pm

    I just made these. Super cheap, they look beautiful and taste yummy! My 2yo daughter loves them too!
    Thank u! :)

    Reply

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