Sugared Cranberries

If you've never tried one, cranberries straight up are pretty sour and tart. While I am not really a fan of cranberry anything, I knew other people would be and I thought these would be a nice snack to have before Christmas dinner. These cranberries are super simple to make, requiring only a few ingredients and a little prior planning. The result is a festive, sparkly snack that is still a little tart, but balanced nicely with the sugar.

Sugared Cranberries
Source: Pink Parsley, originally from Cooking Light

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar (or granulated sugar processed for 30 seconds in a food processor)


In a medium saucepan, combine the sugar and water and cook over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and remove from heat, being careful not to boil or the cranberries will pop when added.  Stir in the cranberries, then transfer the mixture to a medium bowl.  Cover and refrigerate at least 8 hours, or overnight.

Drain the syrup from the cranberries, reserving liquid if desired.  Place the superfine sugar in a shallow dish, and add the cranberries.  Stir lightly to coat completely, then transfer the cranberries in a single layer to a baking sheet.  Allow to dry at least one hour before serving.

Store in an airtight container in a cool place for up to one week.