8 Reviews

Yummy! To coat them I used about half cane sugar and half powdered sugar. I put them in the sugar in small batches and tossed them with forks and used a strainer spatula to shake off the extra sugar. They looked amazing and not clumpy! Plus, I kept my hands clean. I also soaked them for about 12 hours, just out of personal timing.

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pitterpat4353 November 25, 2009

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.

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Feej January 24, 2008

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. These are very good and I get requests for them every year! You should try them!!!

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brian48195 December 24, 2014

These were a lovely and elegant addition to a new years eve party. I was looking for something that people would really notice - something out of the ordinary. These fit the bill. They are festive and yummy, although I thought that the texture was a little soft and they were a little messy to eat. They do not keep very well, so I was very glad that I made them the day of the party (a little challenging with a 10 hr prep time). Still, I would make them again. They are so unusual and look beautiful. These would make a fantastic garnish if you were really trying to impress. Thank you for posting the recipe.

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topdog ollie January 03, 2013

Mine aren't nearly as pretty as GaylaJ's but they do taste great! I had two cups of berries so reduced the recipe accordingly. Mine got a bit clumpy so next time will follow another reviewer's method of using forks and a strainer in small batches to shake off excess sugar. Thanks for posting this Lawsome!

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flower7 December 24, 2009

I made these to give away this Christmas - they were pretty god, but I found not a lot of the flavour of the syrup was absorbed by my cranberries - and I let them soak in the fridge for 24 hours! They sure do look pretty and I've put them in little Xmas celophane baggies...

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Cadillacgirl December 17, 2009

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.

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Gibby Goodrich January 04, 2008

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!

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GaylaJ November 25, 2007
Sugared Cranberries