how to make sugar covered cranberries

The first time I made these, I vowed never to do it again.

Sticky, clumpy, and time-consuming. That’s all I have to say. When a recipe is this frustrating, a second attempt rarely comes to fruition as my patience can be that of a toddler. I can be quite stubborn too (hmm… also like a toddler) so I obviously had to make them again. Here’s how to do it, the easy way:

Start 1 day in advance. The berries need to steep in a warm sugar syrup to make them less sour. Soak overnight, like so…

Drain in a colander and reserve the liquid. The leftover syrup can be used to sweeten cocktails. Don’t throw it away!

Pour the berries back into a bowl and pat dry with paper towels. They should feel tacky, but not wet. In my previous attempt, I let the cranberries drip dry on a wire rack. I later realized that using paper towels was a lot quicker.

Time to get rolling (literally!)

Now here’s the critical part- you need to work in batches. Toss 3-4 berries at a time with a little sugar, and jiggle them around in a bowl to coat. Do not be tempted to dump everything in at once or else the sugar will clump. If this happens, just change it out and start again. Also, choose a sugar that is chunky in texture so that you can see it sparkle. Organic cane sugar or Turbinado is a good choice. You can find them in most supermarkets or in health food stores.

Let the berries dry for a couple of hours on a wire rack. They are ready when the sugar is slightly firm, like a crust.

And that’s it! Now you have beautiful, sugar covered cranberries.

These festive little baubles are tart and sweet, and make a great snappy sound when you pop them in your mouth. If you plan ahead and give yourself some extra time, they’re not difficult to make either. Try them scattered onto a cheese plate or as a beautiful topping for desserts. They’re incredibly sparkly and will look great on any holiday table!

*This recipe was tested with fresh cranberries only. 

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