These super easy-to-make Sugar Coated Cranberries are a beautiful garnish for cocktails, cupcakes, or cheeseboards. They're also delicious to snack on! Make them around the holidays for a festive, impressive addition to your celebration.
Bring water and 1/4 cup of the sugar to a boil, stirring until the sugar is dissolved. Remove from heat.
Add the cranberries to the syrup and stir until each one is completely coated. Remove them in batches with a slotted spoon or mesh sieve, ensuring any excess syrup drains off.
Transfer to a cooling rack on a baking sheet (the baking sheet is for easy clean up), spreading them in a single layer. Let dry for 30 minutes to an hour. They will remain sticky after the dry time.
Place the remaining sugar in a bowl or on a rimmed plate. In multiple batches, roll cranberries in the sugar until coated. Use another slotted spoon to scoop them out, allowing excess sugar to fall away, and place them in a serving bowl or garnish as desired.
Notes
Storage: Store any leftovers in an airtight container in a cool, dry place for 2-3 days. If they become a little 'wet' looking, simply roll them in more sugar to revive them.
Syrup: save any remaining simple syrup in an airtight container in the fridge for up to 2 weeks. Use it in cocktails, drinks, and more!