Sugared Cranberries & Cranberry Syrup
Sugared Cranberries - A perfect holiday treat. When you make this simple recipe you get the bonus of having Cranberry Syrup leftover.
Type: Dessert
  • 2 Cups - Granulated Sugar
  • 2 Cups - Water
  • 2 Cups - Fresh Cranberries
  • 3/4 Cups - Ultra-Fine Baker's Sugar
  1. Combine Granulated Sugar and Water in a small saucepan over low heat.
  2. Stir mixture until sugar dissolves, making a syrup. Bring to a simmer and remove from heat.
  3. DO NOT BOIL, or cranberries may pop when added.
  4. Stir in cranberries.
  5. Transfer cranberries and syrup to a container.
  6. Cover and Refrigerate.
  7. Allow cranberries to steep in syrup overnight or at least 8-Hours.
  8. Drain cranberries using a colander or strainer over a bowl. Reserve the syrup.
  9. Pour Ultra-Fine Baker's Sugar into a shallow pan.
  10. Add well-drained Cranberries a few at a time. (Do Not pat dry. Clinging syrup helps adhere sugar to berries.)
  11. Coat cranberries with sugar.
  12. Spread Sugared Cranberries loosely and single in a shallow pan.
  13. Let stand at room temperature for 1 or until dry.
This recipe is easily doubled or tripled. Store at room temperature in an airtight container for up to 1 week.
CAUTION: Do Not layer or pile cranberries too heavily. They are very delicate and will pop.

Cranberry Syrup:
Use the cranberry syrup to stir into tea, add to pancakes, muffins, or cakes. Refrigerate in a Mason jar or container for up to 1 month.

Gift Idea:
Place sugared cranberries into small cellophane bags tied with ribbons for a nice gift for your holiday guests.

A Life With Lorelai Recipe 2014
Recipe by Life With Lorelai at