This small batch Sugared Cranberries recipe makes just one cup of pretty sparkling sugared cranberries. They are great to use for garnishing, to snack on, or as edible gifts through out the holiday season.
When you buy fresh cranberries to make cranberry sauce for Thanksgiving this week, get just a little more to make these pretty Sugared Cranberries. This is one of the easiest cranberry recipes for Thanksgiving that will last you through the entire holiday season. Make them in small batches or a large batch if you wish. Use them to garnish cocktails, holiday platters, serve them with nuts as a snack, pack them in jars as edible gifts for the holiday.
How to Make Sugared Cranberries
Start by making a simple syrup from water and sugar. Then let the fresh cranberries steep in the hot syrup. Allow the cranberries to dry on a wire rack. When they are dry, no longer dripping but still sticky, they are ready to be rolled in sugar. Mission accomplished!
This recipe makes a small batch of sparkling sugared cranberries, just one cup, enough to make and garnish a few drinks for your Thanksgiving dinner party and to snack on while you’re cooking the big feast. It’s also very easy to double up or make a larger batch if you’re planning a large party. They’re also a great addition to a holiday cheese platter, or serve them with mixed nuts and fruits. They can also be packed up in jars to give out as party favors or edible gifts. The tartness of the cranberries is a great contrast to the sweet sugar coating.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Other Recipes with Cranberries
- Pear Cranberry Pie
- Pear Cranberry Bread Pudding
- Orange Cranberry Sweet Buns
- Orange Cranberry Whole Wheat Bread
- 1 cup fresh cranberries
- 1/2 cup granulated sugar - divided
- 1/4 cup water
- Wash and dry the cranberries well.
- Boil water with 1/4 cup of sugar in a small sauce pan over medium heat until all the sugar dissolve and allow the syrup to boil and thicken for 2 minutes.
- Add the cranberries to the simple syrup and let steep for 10 minutes, turning them occasionally to allow even coating.
- Place a wire rack over some parchment paper or a baking tray, use a slotted spoon to scoop out the cranberries and let them dry on the prepared wire rack for 30 minutes to an hour.
- Spread the remaining sugar in a baking dish or plate, add the cranberries and roll them in the sugar to coat evenly, allow to dry completely for another 30 minutes to an hour.
- Store in a jar.
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These just scream winter don’t they. So pretty with their sugar crust