Sugared Cranberries

By Yossy Arefi

Sugared Cranberries
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes, plus drying
Rating
5(455)
Comments
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These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.

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Ingredients

Yield:3 cups
  • 2½cups/500 grams sugar
  • 3cups/285 grams fresh cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

344 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 2 grams dietary fiber; 85 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.

  2. Step 2

    When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.

  3. Step 3

    Pour the remaining 1½ cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

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Ratings

5 out of 5
455 user ratings
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Comments

woody rd

I saved some time by putting the cranberries in a Ziploc bag with the sugar and using the shake-and-bake method to coat the berries.

Clara

We added lime zest as a garnish on top of these when we served them, and it added a really great extra element to the dish. We served them the day after we made them, and they tasted delicious.

cheri P

What kind of magic is this? Wow. I used them on a cake andservedthe rest in a cndy dish on a chacuterie board. Rave reviews.

Karen

I added pumpkin pie spice to the dry sugar, it wax yummy

Thanks

What a fun little project! I made the simple syrup then refrigerated it overnight in a jar. Then I made a little assembly line. I poured some berries into a glass measuring cup of the syrup, them soak a couple minutes, removed them with a slotted spoon, let them drip on a grid rack for a minute (you want them wet but not dripping), then used another slotted spoon to move them into a small bowl for rolling them in the sugar (keep adding dry sugar to the bowl as needed). Then I moved them back to the rack to dry. The sugar takes the bitter edge off the cranberries. Delicious!

Celine

Can they be frozen ?

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