Martha Stewart Sugared Cranberries

Martha Stewart sugared cranberries are an easy three-ingredient garnish that dries into glistening, crunchy jewels. She simmers cranberries briefly in sugar syrup, rolls them in sanding sugar, and they sparkle on Thanksgiving pies and Christmas cocktails.

They dress up a pumpkin pie or yule log in seconds, and the leftover cranberry syrup adds tartness to holiday punch. Pull the berries off heat before they burst so they hold their round shape and keep a crunchy sugar shell.

Martha Stewart Sugared Cranberries

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

1

minute

Calories

70

kcal

Tiny, sparkling bites with a thin crunch of sanding sugar that gives way to tart, juicy cranberry underneath.

Ingredients

• 1/3 cup granulated sugar
  

• 4 ounces fresh cranberries
  

• 1/2 cup fine or coarse sanding sugar
  

Directions

• Simmer the cranberries: In a small saucepan, bring granulated sugar and 1/2 cup water to a boil, stirring until sugar dissolves. Stir in cranberries, reduce heat to low, and cook just until cranberries swell and begin to crack (do not let them burst), about 1 minute.
• Cool and strain: Remove from heat; let cool in syrup 5 minutes. Strain cranberries (discard or reserve syrup for another use).
• Roll in sugar and dry: Place sanding sugar on a plate and roll cranberries in it to evenly coat. Let stand until cranberries dry and sugar coating sets before using, about 30 minutes.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular sugar instead of sanding sugar for sugared cranberries?

You can, but the result looks different. Regular granulated sugar melts into the cranberry moisture faster and gives a matte, powdery finish instead of that sparkle. Sanding sugar has larger crystals that stay distinct and catch light. If you go with granulated, coat the berries twice: once right after straining, then again after 10 minutes.

How long do sugared cranberries last?

They're best the same day, when the sugar coating is dry and crunchy. Martha notes you can refrigerate them in an airtight container for up to 3 days. Before serving stored berries, toss them in a fresh layer of sanding sugar since the coating softens overnight.

Why did my cranberries burst while cooking?

The heat was too high or they cooked too long. Keep the burner on low and watch closely: you want the skins to swell and just begin to crack, which takes about 1 minute. As soon as you see the first split, pull the pan off the heat immediately.

Can I use frozen cranberries for this recipe?

Fresh cranberries work best because they hold their shape under heat. Frozen berries release more moisture as they thaw and cook, so they're more likely to burst and leak juice. If fresh aren't available, use frozen berries straight from the freezer without thawing, and cut the cooking time to about 30 seconds.

What can I do with the leftover cranberry syrup?

The strained syrup has a tart, lightly sweet flavor that makes a great mixer. Stir a tablespoon into sparkling water for a quick cranberry soda, or add it to a cocktail shaker with bourbon and a squeeze of lemon. It keeps in the fridge for about a week.