Sugared Cranberries Recipe

A Tangy Gift From The Kitchen

Sugared Cranberries Recipe

Sweet yet tart, these berries have a bit of crunch from the cranberries, and sweetness from the sugar. Packaged up in a clear jar or cellophane bag and tied with a pretty bow, they make an easy, and fun to make Christmas gift for teachers or friends


2 cups fresh cranberries, picked over
2 cups water
2 cups sugar

  In a saucepan over medium heat, make a simple syrup by combining the sugar and water over medium heat until the sugar melts and the mixture comes to a simmer. Remove from the heat and allow to cool to room temperature. This is important-if you add the cranberries when it's still hot, they will burst.

  Combine the simple syrup and cranberries in a jar/bowl/glass measuring cup. Cover with plastic wrap and put in the fridge to chill until the next day. I have been known to forget about these and leave them 2 days, which didn't make a difference, really.

  Drain the cranberries. If you want to make more, you can actually save the simple syrup and use it again.  In a large bowl, toss the berries with sugar, spoonful by spoonful. You don't want the sugar to clump up from the moisture, but rather coat the berries well. When they seem sufficiently sugared, spread on a parchment or waxed paper lined baking sheet and let them dry for about two hours. You can, if you wish, toss them with sugar again to take care of any missed spots, but I don't really bother. Let them dry well.

I store these on the counter in an airtight container. They will last a few days, and then will start to become soft so it's best that you eat them fairly soon after making-as IF you'll be able to resist!

Makes 2 cups

Adapted from 101 Cookbooks

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom