A few years ago I started making sugared cranberries during the holidays. I first made them for a decorative garnish for a Christmas dish and I didn’t really think anyone would eat them with the dish. However, once my daughter tried them she was in love! They have that perfect combination of sweet with a burst of sour when you bite into the cranberry. So, now when I make them, I make extra for snacking. (You should probably do that, too!)
For this recipe, be sure that you have some drying racks. I use the wire cooling racks you use for cookies. They help dry the cranberries all the way around before you add the sugar to them. Other than that, you don’t really need anything special and they are very easy to make! (Plus, they’re beautiful on holiday dishes like cakes, cookies, brie and even holiday drinks!)
Be careful when you put them in the bag of sugar. Gently shake the bag or roll them back and forth in the bag so you don’t squish the cranberries!
Here’s one of the ways I use the sugared cranberries — on Cranberry Orange Cake! (So beautiful and yummy!)
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