Go Back

Candied Cranberries

Candied cranberries are coated in a simple sugar syrup, dried until tacky, then rolled in superfine sugar for a crisp, sparkling finish. Serve these sweet-tart berries as a dessert garnish or holiday snack.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
drying and standing 1 hour 40 minutes
Total Time 1 hour 48 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 1 bag (12 oz) cranberries fresh, picked over and rinsed
For the coating
  • 1 cup superfine sugar

Equipment

  • 1 small saucepan

Method
 

Make the syrup and coat the cranberries
  1. Combine the granulated sugar and water in a small saucepan and heat over medium, stirring, until the sugar dissolves and the syrup just begins to simmer, 2 to 3 minutes.
  2. Remove the pan from the heat, add the cranberries, and stir gently to coat; let them sit in the syrup for 10 minutes.
Dry and coat the cranberries
  1. Drain the cranberries, then spread them in a single layer on a wire rack set over a rimmed baking sheet and let them dry until tacky, about 1 hour.
  2. Roll the cranberries in the superfine sugar until coated, then let them stand on the rack until the coating is dry, about 30 minutes.

Notes

For an even sugar coating, roll the cranberries only after they feel tacky. Store in an airtight container in the refrigerator for up to 2 days; freezing is not recommended because the coating can become wet. These cranberries are naturally vegan and gluten-free.