SAM 5084 Edited A Gift From the Kitchen: Sugared Cranberries

My mother always made the cranberry sauce for our family’s Thanksgiving dinner. She used a cranberry sauce recipe that called for gelatin, and she would pour the sauce into a pretty, brass-colored Bundt pan to set before serving. One year, the cranberry sauce did not set up like it was supposed to, and it resembled more of a cranberry soup than the molded, cranberry sauce ring we had grown accustomed to.

As we sat down to Thanksgiving dinner the next year, my dad and I pulled out drinking straws as the cranberry sauce was served. We figured we would need them if the sauce was anything like the previous year’s dish. I don’t recall if anyone else was in on that prank, but I do recall we did not need to use our straws. It was just the one dish from the previous year that ever went wrong, and I don’t know that mom ever identified just what happened.

SAM 5354 Edited A Gift From the Kitchen: Sugared Cranberries

Learning from the fact we won’t let Mom live down her lone failed cranberry sauce, I never try to make mine with gelatin. I always make mine truly saucy, and my favorite recipe is a spicy one that flavors the sauce with jalapenos, oranges, and limes. I think I like making the sauce to see the bright red, green, and orange colors meld together as much as I do eating the sauce itself.

SAM 5098 Edited A Gift From the Kitchen: Sugared Cranberries

Since cranberries tend to appear in my life every November near Thanksgiving and then fade away until the next year, I was excited to read about a sugared cranberries recipe at Pink Parsley. After trying the recipe myself, I can safely say sugared cranberries are one of my favorite new snacks.  I like the crunch of the sweet sugar  before the tart berry bursts, and just a few sugared cranberries satiate my sweet tooth.

The only negative was my sugared cranberries did not keep as nicely as I had hoped. I placed them in a candy bowl, and after a day or two noticed a coating of syrup in the bottom of the dish. Based on this experience, I would suggest storing the sugared cranberries in an even layer.

I was skeptical about the cranberry syrup, but I found adding a few tablespoons to a glass of club soda resulted in a refreshing drink that reminded me of one of my long-ago favorites, Clearly Canadian. If you still are not sold on the taste, then make sugared cranberries simply because they are so pretty!  Enjoy.

SAM 5102 Edited A Gift From the Kitchen: Sugared Cranberries


Sugared Cranberries
  • 2 cups granulated sugar
  • 2 cups water
  • 2 cups fresh cranberries
  • ¾ cup superfine sugar
  1. Combine the sugar and the water in a saucepan and cook over medium-low heat until the sugar dissolves.
  2. Bring the mixture to a simmer, then remove from the heat.
  3. Stir in the cranberries.
  4. Transfer the syrup and the berries to a medium bowl, cover, and refrigerate at least 8 hours.
  5. After the cranberries have soaked, removed from the refrigerator and drain the syrup. (Store the syrup for separate use.)
  6. Place the cranberries in bowl with the superfine sugar and toss or stir to coat completely.
  7. Set the sugared cranberries on a baking sheet to dry, at least one hour, before serving.
Turn granulated sugar into superfine sugar by processing it in a food processor for 30 seconds.

67E87027C4CC634217943A944D12A08F A Gift From the Kitchen: Sugared Cranberries

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