Sweet and tart sugar cranberries are the perfect little snack, a cocktail garnish and even the filling for your favorite holiday bread.
Move over pumpkin, I am officially calling November and December cranberry and pomegranate months. Each year, I make a batch of Sugar Cranberries, partly because they are festive and partly because I love to use them in creative ways.
I use Sugar Cranberries in cocktails, either as a garnish on a toothpick or I drop them right into the drink and they add a little sweetness and then you have the little cranberry snack. I also use them as a layer in a breakfast yogurt parfait with plain Greek yogurt and honey.
And my favorite way to use them is to pop them in my mouth like candy. And if you are not a fan of cranberries, they also make a very pretty and festive decoration.Print
Tart and sweet sugar cranberries.
- Prep Time: Overnight
- Total Time: Overnight
- Yield: 1 cup 1x
- Category: dessert/garnish
- 3/4 cup fresh cranberries
- 1 1/2 cups sugar – separated by 1/2 cup for simple syrup and 1 cup for dusting
- 1/2 cup water
- In a saucepan, heat water and 1/2 cup sugar until the sugar is dissolved; making a simple syrup.
- Remove from heat and add cranberries.
- Let sit them sit for 5 minutes.
- Transfer liquid and cranberries into a jar or a bowl, cover and refrigerate overnight.
For sugar dusting preparation:
- Strain cranberries and place them on a wire rack over a sheet pan for 2 hours to dry.
- Add 1 cup of sugar to a bowl.
- Add cranberries and coat liberally with sugar.
- Return cranberries to a wire rack or a layer of parchment paper until dry.
If you like cranberries, you will also like this festive cocktail: