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  • Writer's pictureHeather

Sugared Cranberries


Only three ingredients are needed to make this beautiful frosty-looking dessert topping, cocktail garnish or colourful addition to your snack board. They're super tasty all on their own!

Prep Time: 5 min

Cook time: 5 min + 1 hr rest

Yield: 3 cups sugared cranberries


  • 1/2 cup water

  • 1 1/2 cups granulated sugar, divided

  • 3 cups fresh cranberries, rinsed and dried (frozen cranberries will not work)


  1. Make a simple syrup. Bring 1/2 cup water and 1/2 cup sugar in a saucepan to a boil over medium heat, reduce heat and let simmer for 3 mins. Remove from heat.

  2. Add cranberries to the simple syrup, stir to coat all the berries. Don't leave them in the warm syrup too long, or they may burst.

  3. Remove berries from the syrup with a slotted spoon and spread on a parchment lined baking sheet. Allow to dry for 1 hour.

  4. Add remaining sugar to a shallow bowl and toss the cranberries to coat with sugar. You'll want to do a few at a time to avoid them all sticking together.

  5. Place sugared berries on a separate parchment lined sheet.

  6. Use sugared cranberries ideally the same day, or they will keep for up to two days, covered on the counter. You may need to toss in more sugar before serving.

Zhuzh it up!

  • We put these on a simple vanilla cake, and used them to garnish a mocktail made with apple juice and soda water. You could also include them on a charcuterie board - they are a delicious snack on their own.

  • You can use the same technique to make sugared blueberries or rosemary (remember to use fresh berries and herbs).

This amazing recipe was written by Heather Dyer.


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