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Festive Sugared Cranberries


  • 1 1/2 cups white sugar
  • 1 1/2 cups water
  • 2 cups washed and sorted fresh cranberries
  • 3/4 cup superfine sugar


Cranberries in Simple Syrup

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

Superfine Granulated Sugar

  • Make superfine granulated sugar by placing sugar in blender or food processor and pulsing several times.
  • Place superfine sugar on baking sheet or shallow baking pan.


  • Roll cranberries in 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.


If you store in a completely airtight container (as I made the mistake of doing once) the cranberries can "sweat", causing the sugar to become moist and slide off.