Step aside, Spiced Gum Drops. Make room for a sparkling, natural treat that will dress up any dessert. Or pop them in your mouth for a sweet and tangy little palette cleanser between courses. These Sugared Cranberries use only three ingredients: cranberries, water and sugar.

Since these are so simple to make, a recipe is probably not even necessary. But I checked in with my favorite baker, Sally, for her version. She’s my go-to when it comes to sweets! I’ve changed the steps ever so slightly to adapt to the galley. Double the recipe if you want a bigger batch.

Sugared Cranberries

1 cup fresh cranberries
3/4 cup water
1 1/4 cups sugar, divided

Rinse the cranberries and set aside. Bring 3/4 cup water and 3/4 cup sugar to a simmer in a medium sauce pan. Stir until the sugar dissolves, Then take off the flame and let sit for 5-7 minutes to cool. Stir in the cranberries and let sit for 5 minutes. Pour the cranberries and warm sugar water into a separate bowl for 10 minutes of further cooling.

With a slotted spoon, transfer the cranberries to a sheet of parchment paper and allow to cool in a dry space for one hour.

Save or discard the syrupy water. I like to keep the sugar water and use it for simple syrup in coffee, tea or cocktails.

After the cranberries have dried for an hour, put them back in a bowl and pour the remaining 1/2 cup of sugar over them. Stir gently to coat all the cranberries evenly. Lay the sugared cranberries on another sheet of parchment paper and again, let dry for 1 hour.

They are now ready to eat! They can be stored lightly covered in your icebox for a few days. Re-coat them in more sugar if need be. Do not freeze!

Enjoy on puddings, cakes, pies, you name it. Anything goes for the holidays!

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Sugared Cranberries

Dress up any dessert or use as a tangy palette cleanser between courses.

Author: GalleyPirate

Ingredients

• 1 cup Fresh Cranberries, (they cannot have been frozen)
• ¾ cup Water
• 1¼ cup Sugar, divided, ¾ cup and ½ cup

Instructions

• Rinse the cranberries and set aside. Bring 3/4 cup water and 3/4 cup sugar to a simmer in a medium sauce pan. Stir until the sugar dissolves, Then take off the flame and let sit for 5-7 minutes to cool.
• Stir in the cranberries and let sit for 5 minutes. Pour the cranberries and warm sugar water into  a separate bowl for 10 minutes of further cooling. 
• With a slotted spoon, transfer the cranberries to a sheet of parchment paper and allow to cool in a dry space for one hour.
• After the cranberries have dried for an hour, put them back in a bowl and pour the remaining 1/2 cup of sugar over them. Stir gently to coat all the cranberries evenly.
• Lay the sugared cranberries on another sheet of parchment paper and again, let dry for 1 hour.
• Store in a lightly sealed bag in the ice box. Given the rolling nature of the drying cranberries, this recipe is not recommended to make off shore. : )

Notes