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–+ servings
Sugar coated cranberries in bowl.

Sugar Coated Cranberries

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.
5 from 3 votes
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Course: Garnish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Rest Time: 30 minutes
Total Time: 45 minutes
Servings: 1 cup
Calories: 627kcal
Author: Becca Mills

Equipment

Ingredients
 

  • 1/4 cup water
  • 3/4 cup granulated sugar, divided
  • 1 cup fresh cranberries

Instructions

  • 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.

Video

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!

Nutrition

Serving: 1cup | Calories: 627kcal | Carbohydrates: 162g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 88mg | Fiber: 5g | Sugar: 154g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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