Sugared Cranberries

For a simple but beautiful holiday garnish, Sugared Cranberries are a must!  Maple syrup-cured cranberries are rolled in sugar and left to dry.  That’s all, folks!

Simply place the cranberries in a bowl and cover them with maple syrup.  Let it sit for 8 hours or overnight on the counter.  Leaving them this long in the maple syrup will infuse the cranberries with the flavor of maple, but it won’t change the flavor of the maple syrup (so you can reuse the syrup).

Drain the cranberries and place a few at a time on a cookie sheet that has sugar on it.  Roll the sheet gently so that the cranberries are fully covered.  Remove them from the pan and place them on a parchment-lined baking sheet to cure.  They should sit for at least one hour and up to 24 hours.

They are beautiful as a garnish on cakes, pavlovas (especially Pavlova with Sugared Cranberries), cheesecakes or muffins.  Use them anytime you want an extra pop of color and flavor!

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Sugared Cranberries

Makes: 6 servings

Prep Time: 5 minutes

Active Time: 20 minutes

Total Time: 25 minutes plus overnight soak time


  • 3 & 1/2 cups fresh cranberries
  • 2 to 2 & 1/2 cups maple syrup
  • 1/2 cup granulated sugar (you can pulse half on a small food processor for a whiter color and finer texture)


Place cranberries in a bowl and cover them with the syrup. The syrup should cover all the cranberries. Soak overnight or up to 8 hours.

Drain cranberries with a strainer. You may pour the syrup back into the bottle. The syrup will not end with a heavy cranberry flavor.

Pour sugar in the baking tray or large flat plate. Use two trays if using two sugars. Roll the cranberries, a few at a time, in the sugar. Shake the tray to let them roll alone and use your hands to cover any uncoated area. 

Pick each cranberry from the sides and place it over a baking sheet lined with parchment paper (you can also use small tongs). Repeat with the rest of the cranberries. Let them dry for at least more than an hour, ideally for a whole day.

Store on a roomy flat container where air can rotate. You can poke holes throughout a big plastic bag and to use as storage. Do not place in the fridge.

Depending on how dry they stay and how little they touch each other, they will look pretty for a couple of day. After that they will start to look humid but are safe to eat for a few days more.

Recipe from Dev Amadeo


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