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Sugared Cranberries

Paula Nemzek for KCTS 9 Cooks
These pretty little gems are perfect to snack on, and as a garnish can transform any dessert, even a store-bought cheesecake, into a holiday beauty.
1 12-ounce bag fresh cranberries
1-1/2 cups water
3 cups baker's sugar, divided
Combine water and half of the sugar in a large saucepan. Heat on medium, stirring until sugar dissolves and mixture is completely clear. No need to come to a boil. Remove from heat and add cranberries. Place a plate over the cranberries to weigh them down so they are completely submerged. Refrigerate overnight.
Drain cranberries, reserving syrup for another use (it's great in mixed drinks).
Spread 1/2 cup of remaining sugar onto a rimmed baking sheet. Roll cranberries in the sugar to coat completely, adding additional sugar as needed. Lay cranberries on another rimmed baking sheet and allow to dry in the fridge for 1 hour. Remove from fridge and roll in remaining sugar one more time.
Store cranberries in an airtight container, refrigerated.
Note: You may use regular sugar, but the finer texture of baker's sugar will give a better result.