Candied Cranberries

Add a little seasonal garnish.


Candied Cranberries

Yield: 3 cups


  • 1 cup sugar
  • 1 cup water
  • 1 (12-ounce) package fresh cranberries, rinsed and picked over
  • 2 cups Turbinado or organic cane sugar for rolling


  1. In a small saucepan, bring sugar and water to a simmer. Use a whisk to stir sugar until dissolved. Remove from heat.
  2. Place cranberries into a medium size bowl.
  3. Pour warm, not hot, syrup over the cranberries.
  4. Use a small plate to keep the berries submerged under the syrup. Wrap with plastic wrap and store in the refrigerator overnight.
  5. To make the sugared cranberries, drain them in a colander, reserving the syrup.
  6. Lightly pat the cranberries dry so they are tacky.
  7. Pour 2 cups sugar into a shallow pan. Adding 4 or 5 berries at a time, toss to coat. Be careful not to add too many berries at a time, causing the sugar to clump.
  8. Carefully set sugared cranberries on a cooling wire rack to dry. Allow berries to dry for at least 2 hours.
  9. Store sugared cranberries on a cooling wire rack in a dry place, uncovered for up to 3 days.
  10. *Use reserved syrup for the Mexican Mule Cocktail.