Sugar Dusted Cranberries

"I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time."
photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by Lawsome photo by Lawsome
Ready In:
10hrs 15mins




  • Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan.
  • Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally.
  • Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours.
  • Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods.
  • Toss cranberries with superfine sugar in large bowl until coated.
  • Place on baking sheet lined with parchment paper.
  • Let dry 2 hours.

Questions & Replies

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  1. kstonemulle
    Is there any way to keep these fabulous little treats for a longer period of time? I would like to make several batches and give at Christmas but wanted to make ahead of time. Thanks!


  1. pitterpat4353
    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.
  2. Feej3940
    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.
  3. brian48195
    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!!!
  4. topdog ollie
    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.
  5. flower7
    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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