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5 from 1 vote

Lime Sugared Cranberries

For gourmet gift baskets, snacking, garnishing cheesecake & holiday drinks. They "pop" in your mouth: sweet & mouth-puckeringly tart.
Course Snack & Garnish
Servings 2 cups
Author Allie Taylor



  • 1 1/2 cups granulated white sugar
  • 1 1/2 cups water
  • 2 cups washed and sorted fresh cranberries

Lime Sugar

  • 1 cup super fine granulated sugar
  • zest from 3 limes



  • In a small sauce pot, mix sugar and water together.
  • Stir over low heat on the stove top 'til barely simmering.
  • Remove from heat.
  • Test by dropping in a cranberry or two. (If the cranberry pops open, it's still too hot.)
  • Add remaining cranberries and stir.
  • Transfer to a covered plastic container and refrigerate about eight hours.
  • Drain cranberries in a colander, reserving the simple syrup for another use.
  • Roll in lime sugar.

Lime Sugar

  • Spread lime zest on baking sheet.
  • Bake at 100 degrees for ten minutes.
  • Make superfine granulated sugar by placing sugar in blender or food processor and pulsing once or twice.
  • (Go slowly, the more you pulse the finer it becomes.)
  • Mix cooled lime zest and sugar together.
  • Store in an airtight container.
  • The lime sugar flavor intensifies the longer it sits.
  • (A couple days, or even a week, is nice before you roll the cranberries in it.)


  • Place lime sugar on baking sheet or in shallow baking pan.
  • Roll cranberries in lime sugar to coat.
  • Let dry on a baking sheet at room temperature for about an hour.
  • Store in a semi-airtight container in a cool place for up to a week.


Don't store these in an airtight container. A little air is good. Otherwise the sugar may get wet and soggy on the outside of the cranberries. You want these lime sugared cranberries to be dry on the outside and juicy on the inside!