Can I use frozen cranberries instead of fresh?

While fresh cranberries work best for this recipe, you can use frozen in a pinch. The key is to not thaw them first—add them frozen directly to the hot syrup. Keep in mind that the sugar coating may not adhere as well, and the texture may be slightly softer.

Why did my cranberries split open?

Cranberries split when they're heated too long. Make sure to cook them in the syrup for only 1 minute, and maintain a gentle simmer rather than a rolling boil. If your berries are splitting, your syrup might be too hot.

How can I make the sugar coating stick better?

Make sure your simple syrup is sticky enough by ensuring all sugar is dissolved. Let excess syrup drip off completely before rolling in sugar. If needed, you can double-coat by letting the first layer dry slightly, then dipping in syrup again and rolling in fresh sugar.

Are sugared cranberries too tart to eat?

The sugar coating transforms the natural tartness of cranberries into a delightful sweet-tart experience. While they still retain some tanginess, the sugar balances it nicely. If you're sensitive to tartness, you can blanch the cranberries for an extra 30 seconds in the syrup.

Sugared Cranberries Recipe

Description

Experience the perfect sweet-tart snack or garnish with this delicious sugared cranberries recipe. These shiny, frosty delights are perfect for holiday treats, cocktail garnishes, or as a simple snack when you’re craving something unique and festive. Easy to prepare and stunningly beautiful, these will elevate any dish or drink.

Ingredients

Units Scale

For the Sugar Syrup:

1 cup granulated sugar
1 cup water

For the Cranberries:

1 (12 oz) bag of fresh cranberries, rinsed

For Coating:

1/2 cup granulated sugar

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Instructions

Make the Sugar Syrup
Combine 1 cup of sugar and 1 cup of water in a small saucepan. Bring it to a boil over medium heat while stirring to dissolve the sugar completely. Once boiling, reduce to a simmer.
Coat the Cranberries in Syrup
Add the rinsed cranberries to the saucepan with the sugar syrup. Stir gently but frequently to ensure all the cranberries are coated with the sticky sugar water. Cook the cranberries in the syrup for about 1 minute, but avoid overcooking them. Remove the saucepan from the heat.
Prepare the Sugar Coating
In a small mixing bowl, add the remaining ½ cup of granulated sugar. Using a slotted spoon, carefully transfer the cranberries from the sugar syrup into the bowl, letting the excess syrup drip off before placing them into the sugar.
Toss and Coat
Toss the cranberries gently in the sugar until evenly coated. If needed, retoss some cranberries to achieve full coverage.
Dry the Cranberries
Use a clean, dry spoon to transfer the sugared cranberries to a cookie sheet or parchment paper. Let them dry and crisp up for about 15 minutes, allowing the sugar coating to set before enjoying or using them as a garnish.

Notes

Ensure the cranberries are well-coated in the sugar syrup but not overcooked to maintain their firmness and tart flavor.
Store the sugared cranberries in an airtight container at room temperature for up to 2-3 days.
If you’re using these as a garnish, consider pairing them with holiday-themed desserts or cocktails for an extra festive touch.
To create a variety, try substituting regular granulated sugar with fine caster sugar for a more delicate coating.

Nutrition

Serving Size: 1 cup
Calories: 90kcal
Sugar: 22g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 0g
Cholesterol: 0mg