Learn how to make sugar covered cranberries. These morsels of yum are a combination of tangy and sweet and make a delicious appetizer or snack!
I’m not really a fan of cranberry sauce – are you? Despite not loving cranberry sauce, I can’t pass up stocking up on bagged cranberries over Thanksgiving.
I have to admit that cranberries aren’t my favorite because they are quite tart. But I can eat them sugar coated without any problems. These cranberries are so festive for the holidays when placed on the table amidst the holiday dinner.
Not to mention they are SO easy to make! Three simple ingredients -that’s it!
These little morsels of deliciousness would make a perfect gift for a neighbor or friend. Just place them in a fancy bag with a cute ribbon and deliver. I guarantee you that they will enjoy every minute of them!
How to Make Sugar Covered Cranberries
Three simple ingredients is all you need to make these cranberries. First, you’ll want to make a simple syrup of sugar and water. Bring to a boil over low/medium heat until the sugar is dissolved, then turn the heat off.
Add your cranberries and give them a few stirs to coat them in the syrupy mixture. Make sure each cranberry is coated before using a slotted spoon to remove them.
Aren’t they so pretty & shiny? I love them, they look like little jewels!
Allow them to dry on parchment paper for about an hour. After that hour, roll them in the remaining sugar, a little at a time.
If you try to roll them all, you’ll get one massive clump ~ it’s best if you do just a few at a time. That’s it!
This is a super easy recipe to do when you are home on a lazy afternoon. I’d suggest enlisting the help of your kids, but that would be a sticky nightmare of a mess!
It’s probably best that you do it yourself.
One single bag of fresh cranberries will yield two small bowls of sugar covered cranberries. They are absolutely delicious!
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Sugar Covered Cranberries Recipe
- 1.5 C granulated sugar divided
- 1/2 C water
- 12 oz cranberries fresh
- Combine 1/2 C. water and 1/2 C. sugar in a medium saucepan on low/medium heat. Stir until sugar is dissolved, then turn off the heat.
- Add the cranberries to the simple sugar syrup; stir to coat all cranberries evenly.
- Use a slotted spoon to place cranberries on a sheet of parchment paper to dry for one hour. Cranberries should be slightly sticky.
- Roll the cranberries, a few at a time, in the remaining sugar (1C.) until they are fully and evenly coated.
- Allow the cranberries to sit & dry an additional hour before serving.
- Store these cranberries in an airtight container for up to 5 days.
- This recipe has only been tested with fresh cranberries.
Looking for more cranberry recipes? You might want to try these!
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