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Sugared Cranberries

Sugared Cranberries

Serve these in place of nuts or use as a garnish for cakes, pies, or cocktails.  If you don’t have superfine sugar then make your own by pulsing granulated sugar in a food processor for about a minute. 


2 Cups Granulated Sugar

2 Cups Water

2 Teaspoons Vanilla Extract

2 Cups Fresh Cranberries

3/4 Cup Superfine sugar

In small-size pan combine 2 cups granulated sugar , vanilla, and 2 cups water over a low heat for 5 minutes. Stir mixture until sugar dissolves.   Bring to a simmer.  Do not boil. Remove from heat.  Add cranberries and stir well.  Transfer into bowl.  Cover with plastic wrap.  Place in refrigerator 8 hours or overnight. 

Remove from refrigerator and drain cranberries over a bowl.  You may reserve steeping liquid for another use (like a simple syrup for cocktails).

Line baking sheet with parchment paper.  Set aside. 

Place superfine sugar in rimmed shallow dish.  Add cranberries, rolling to coat.  Place sugared cranberries in single layer on prepared baking sheet.  Let sit at room temperature 1 hour until dry. 

Store in airtight container in cool place for up to 1 week. 

Serves 6

Prep Time:   20 Minutes

Cook Time:     5 Minutes

Refrigerate:    8 Hours

Total Time:  25 Minutes

“Work With What You Got!”

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Victoria Glavin Hart