Sugared Cranberries

Here's a great holiday recipe I found last year. It's so quick and easy! (If I had time to do this for Thanksgiving less than two weeks after having my baby, then surely you have time to make these too.)

All you have to do is make a simple syrup with equal parts sugar and water. Then steep the cranberries in the syrup overnight. The next day, drain them and roll them in some superfine sugar to coat. That's it!


I really like that the sugared cranberries aren't overly sweet. They're slightly tart since you're using fresh cranberries, and then the sugar balances out the tartness with just a little bit of sweet. If you don't have superfine sugar, just toss some regular granulated sugar in your food processor and give it a whirl.


These would be great for your holiday table next week, so give them a try!

Sugared Cranberries
from Cooking Light

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar


Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Yield: 9 servings (serving size: about 1/3 cup)