Merry Mondays & Sugared Cranberries

Merry Mondays
I’m participating in the Christmas Blog Extravaganza, Merry Mondays, that the girls over at Claire Cooks and Greens and Chocolate are hosting. Go check it out!
I had just bookmarked these Sugared Cranberries when I found out the first Merry Monday ingredient was Cranberries.  Perfect!  Or so I thought. 
I made the mistake of using regular sugar for the rolling instead of super fine sugar like the recipes calls for.  I didn’t think it would make that big of a difference.  The sugar got all clumpy on me and the cranberries didn’t turn out nearly as pretty as the ones pictured hereWas it the sugar? Or am I just no good at rolling cranberries in sugar?  

Cute or not, they still taste good.  Kind of like craisins.  We snacked on them all week.  They’d make a great Holiday party snack or a cute gift (if they turn out prettier than mine). 

After these didn’t turn out as expected, I attempted to make Cranberry Orange Scones.  They turned out ok.  I mean, we still ate them, a lot of them.  But half-way through making them I realized I forgot to buy the sour cream the recipe called for.  I tried replacing it with vanilla yogurt.  It might have worked but I only had 6 oz. and needed 8 oz.  They turned out a bit on the dry side.  

So my Merry Monday Cranberry post didn’t turn out like I’d hoped.  Sigh.  But I plan on redeeming.  Add to the grocery list: super fine sugar & sour cream.

Sugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.


  1. claire December 6, 2010

    I think they still look super cute! Besides being able to munch on them, they would be perfect to use as a garnish for holiday treats or floating in a cocktail!

    Thanks so much for participating!

  2. Manu December 6, 2010

    Even your sugared cramberries didn’t turn out as pretty as you wonder, I think they look awesome! Very beautiful! Perfect for a Christmas gift!

  3. Holly December 6, 2010

    They still look pretty:) And they sound yummy-I’ve never made them-I’ll have too:)

  4. The Enchanted Cook December 6, 2010

    Such a funny post! You sound like me…”oops, forgot this, well I’ll try that, oh darn, not enough, well I’ll just go with it anyway” – lol!! Anyway your sugared cranberries look absolutely gorgeous and I would not have known about the sugar unless you mentioned! I love the way they look!


  5. Taylor December 7, 2010

    Stuff like this always happens to me…I think I am prepared and then I go to make the recipe and I definitely am not! The sugared cranberries look super cute regardless! Thanks for participating in Merry Mondays :)


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