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Sugared Cranberries

Sugared Cranberries

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  • 1 1/2 cups White sugar
  • 1 1/2 cups Water
  • 2 cups Fresh cranberries, washed and sorted
  • 3/4 cup Superfine sugar


  1. Combine sugar and water in a saucepan over low heat. Cook and stir until just simmering. Remove from the heat.
  2. Test the temperature by dropping in a cranberry. If it pops, it’s too hot, let it cool a bit more. When ready, add the cranberries and stir to coat evenly.
  3. Transfer to a covered plastic container and refrigerate at least eight hours.
  4. Drain cranberries.
  5. Place superfine sugar on a shallow baking pan.
  6. Add cranberries to the sugar and roll to coat.
  7. Leave them on the baking pan to dry at room temperature for an hour.
  8. They can be stored in a semi-airtight container in a cool place for a week.


Recipe adapted from