Sugared Cranberries Sugared Cranberries

Sugared Cranberries | Food styling by Claire Stubbs & Ashley Ouellette | Prop styling by Lara McGraw Image by: Maya Visnyei

These yummy, sugared cranberries look so beautiful over our Gingerbread Cake.

  • Prep time 15 minutes
  • Total time 6 hours & 30 minutes



In small saucepan, bring water and 1 cup of the sugar to boil over medium-high heat; reduce heat to medium-low and cook until sugar is dissolved, 3 to 5 minutes. 

Place cranberries in heatproof bowl; pour sugar syrup over top. Let cool to room temperature; refrigerate for 4 hours or overnight. 

Drain cranberries; discard syrup. Evenly divide remaining sugar among 2 bowls; working in small batches, toss cranberries in first bowl of sugar, then in second bowl. Let dry on rack or parchment paper–lined rimmed baking sheet for 2 hours. Refrigerate in airtight container for up to 3 days; roll in more sugar, if necessary, before using. 

Makes 1 1/2 cups.



Nutritional facts Per 1 cup: about

  • Fibre 0 g
  • Sodium 14 mg
  • Sugars 9 g
  • Protein 1 g
  • Calories 87
  • Total fat 5 g
  • Potassium 48 mg
  • Cholesterol 1 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g


  • Iron 1
  • Vitamin C 3
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Baking & Desserts

Sugared Cranberries