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Sugared Cranberries

Sugared cranberries are perfect for a charcuterie board, dressing up dessert or table or for snacking. Serve the sugared cranberries in a martini glass or a bowl for a festive display at your holiday gathering.

Sugared cranberries are super easy to make. Make the simple syrup with equal parts water and sugar. Soak the cranberries in the syrup before spreading them out to dry for about an hour and then roll in some sugar. You can also use the leftover simple syrup to make holiday cocktails!

Sugared Cranberries


1/2 cup water

1/2 cup sugar

2-3 cups fresh cranberries

1 cup sugar for coating


In a saucepan, combine water and sugar and simmer until the sugar dissolves. Turn off the heat, add the cranberries and stir to coat evenly with the syrup. Let sit for a few minutes.

Transfer the cranberries with a slotted spoon to a rack over a baking sheet to drain. Allow to dry for at least one hour.

Reserve the leftover syrup in the fridge to make cocktails or another batch of cranberries.

Pour about 1 cup of sugar into a shallow dish or plate. Working in batches, roll the cranberries in the sugar until completely coated. The cranberries will be sticky so it helps to coat some sugar on your hands before handling the cranberries.

To store: place in an airtight container with a lid at room temperature for up to 2 days. If needed, you can re-roll the cranberries in sugar before serving.

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