Sugared Cranberries

From: Gibby Goodrich

On Jan 4, 2008

These were so good! They were eye catching I served them in a crystal bowl with some on picks sticking out. The syrup I saved and added to Orange juice, what a hit.

From: brian48195

On Dec 25, 2007

These were great and very easy to make. I used granulated cane sugar for the both the boiling part and for the rolling in sugar. They had a nice frosted look to them.

From: GaylaJ

On Nov 25, 2007

These were fantastic and everyone was surprised at how very good they were! I tossed the cranberries with the superfine sugar in small batches, as I was afraid if I did it all at once the sugar may get too wet and clump. I didn't measure the sugar, just added more to the bowl each time I added more cranberries. After seeing your photo as well as the ones posted to a similar recipe on this site, though, I determined I used way more sugar than the recipe called for. My cranberries were completely covered in a layer of sugar, which after allowing them to dry for several hours, ended up as a wonderful crispy shell enveloping the cranberries. We loved how they came out, so I will make them the same way next time--and there will be a next time! Thanks so much for posting the recipe!

From: Feej

On Jan 24, 2008

How neat! These were wonderful! The syrup creates a nice crunch once it dries, and it pops in your mouth. I discovered that it was easier for me to drop the cranberries into the superfine sugar (I used powdered), toss to coat, then put them in a small strainer and shake all the excess sugar out. Then I could just dump them onto the baking sheet & they would still be pretty & round & not "clumpy". By the way, that picture by GaylaJ is GORGEOUS. Thank you for sharing this lovely recipe.