Sugared Cranberries

You will have leftover simple syrup from this recipe. Don’t throw it out! You can store this in the refrigerator for up to three weeks. I prefer to store it in a bottle so it is easy to pour, but any airtight container will work! Use this syrup to moisten your cakes, or as a sweetener for any of your favorite drink recipes, like a homemade lemon-lime soda.

How to Store

Sugared Cranberries can be stored at room temperature for up to two days, or in the refrigerator for up to one week. If the cranberries start to weep, simply re-roll them in granulated sugar again before serving. I don’t recommend freezing these, as the sugar tends to dissolve when they are thawed.

Ingredients

▢½ cup (125 g) water▢1 ½ cups (300 g) granulated sugar, divided▢1 bag (12 ounces) fresh cranberries, rinsed and dried

Instructions

Line a large baking sheet with parchment paper. Set aside.

In a medium saucepan over medium-low heat, add water and ½ cup of sugar. Bring the mixture to a simmer, stirring occasionally. Allow to simmer until the sugar is completely dissolved (about 3-5 minutes).

Remove the pan from heat. Add the cranberries and stir to coat.

To a medium bowl, add the remaining cup of sugar.

Using a slotted spoon, work in batches to drain any excess syrup from the cranberries. Transfer the cranberries to the bowl of sugar. Use a separate dry spoon (or your hands) to toss and coat the cranberries in sugar.

Place the sugar-coated cranberries onto the prepared parchment sheet to dry (about 1 hour).