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30 December 2011

Sugared Cranberries

This recipe has recently become one of the most requested sweets I make for any of our family gatherings.  It is festive and beautiful and stands well on it's own or as a garnish to other dishes, plus you get a serving a fruit with the sugar.  And who doesn't love that kind of deal?!  It does have a steeping time of at least 8 hours (though 12 hours is what I find almost ideal), so plan accordingly!  You still have time to make some for your New Year's party tomorrow, if you start soon that is...

Sugared Cranberries
Printable Recipe
Adapted from EveryDay with Rachael Ray Magazine



  • 2 3/4 cups sugar (divided use)
  • 1 1/2 cups water
  • 2 cups fresh cranberries (approximately 1 12-oz bag)
  • Seeds scraped from 1 vanilla bean

  1. Sort cranberries to remove any that are soft, then place in a medium heatproof bowl.  In a small saucepan, bring 2 cups sugar and the water to a simmer over medium heat, stirring until the sugar is dissolved; remove from heat.
  2. Pour the sugar syrup over the cranberries in the bowl; let cool to room temperature.  Once cooled, cover tightly with plastic wrap and refrigerate for at least 8 hours.
  3. Using a food processor, pulse 3/4 cup sugar with the vanilla bean seeds until superfine; transfer to a shallow dish.
  4. Strain the steeped cranberries with a slotted spoon, add to the sugar and roll to coat.  Transfer the sugared berries to a parchment-lined baking sheet and let stand until set, about 1 hour.  Store in an airtight container (but not a zippered storage bag!) for up to 2 weeks.
Happy sugaring!

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