Candied Cranberries

Presented by: Alice Minster Coday, Bellevue

Cook's Note: This recipe is from The American Heritage Cookbook and Illustrated History of American Eating and Drinking, and was passed down to me from my grandmother. I don’t know if it’s still in print, but if it is, grab a copy. It’s as much fun to read the history as it is to make the dishes. What I love most about this wonderful cookbook are the comments that my grandmother wrote in the margins. Growing up, Candied Cranberries were served at every holiday meal. It’s unbelievably simple, and absolutely delish!


  • 2 cups fresh cranberries
  • 1 cup sugar


Wash cranberries and spread an even layer on the bottom of a shallow baking dish. Sprinkle with sugar, cover tightly, and bake in a preheated 350-degree oven for 1 hour. Give them an occasional stir during baking period. Chill before serving.


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