Holiday Kitchen Craft: Sugar-Coated Cranberries

Looking for an easy, eye-catching treat to elevate your holiday table? For this Kitchen Craft for Allergic Living, I’ll show you how to create Sugar-Coated Cranberries.

These allergy-friendly sparkling treats are perfect for garnishing desserts, adding to cocktails, or simply to enjoy as a festive snack.

This coated cranberries recipe uses fresh cranberries, which are soaked in a simple syrup and then rolled in granulated sugar. The syrup, which is made from water and sugar, does double duty.

First, it adds sweetness to the natural tartness of the cranberries. Then it allows the sugar to stick to the cranberry’s outer surface. The result? Fresh sugar-coated cranberries that have a crunchy coating with a snow glistening and sparkling appearance.

With only three ingredients and a few simple steps, this Kitchen Craft is simple yet versatile. The sugary cranberries are a great addition to any holiday table, dessert, or drink.

Make sure to show off your own sparkling berries! Share your sugar-coated cranberries by posting a photo and tagging Allergic Living.

Sugar-Coated Cranberry Tips

Don’t skip the syrup-drying step, as it’s important, and not just for flavor. Letting the cranberries dry after soaking them in syrup helps to prevent the sugar from clumping.

Avoid using frozen cranberries and refrigeration, since moisture can dissolve the sugar coating.

Make sure you stay tuned! I’ll be showcasing these beautiful berries on a future dessert for my allergy-friendly Kitchen Craft series.

Sugar-Coated Cranberries

Makes: 1 cup fresh, sugar-coated cranberries
Free of: top allergens and gluten

Ingredients for Sugar-Coated Cranberries

1 cup fresh cranberries
¾ cup water
¾ cup granulated sugar (for syrup)
¾ cup granulated sugar (for coating)

Tools

2 large glass bowls
Medium pan
Whisk
Slotted spoon
Baking sheet
Parchment paper
Paper towel

Instructions for Sugar-Coated Cranberries

Begin by rinsing fresh cranberries with cold water and removing any that are soft or damaged. Dry completely with a paper towel and place in a large glass bowl. Set aside.
In a medium pan, heat water and 3/4 cup of sugar over medium heat until it simmers. Do not boil. Stir mixture with a whisk until the sugar is dissolved. Remove from heat and let syrup cool for 5 to 8 minutes.
Pour the syrup over the cranberries and stir to ensure they are evenly coated. Set the bowl aside so the cranberries can soak in the syrup for at least 15 minutes.
Line a baking sheet with parchment paper. Using a slotted spoon, transfer the cranberries from the bowl to the baking sheet. Allow at least an hour for the syrup-soaked cranberries to dry, uncovered.
Pour the remaining sugar into a large bowl. Roll the cranberries in the sugar, making sure to fully coat them. Then, place them on a clean sheet of parchment paper or serving bowl.
Eat or garnish – that’s it! Store the coated cranberries in an airtight container at room temperature for up to two days.

Related Recipes:
Kitchen Craft: Baking Magic: Sensational Snow Globe Cake
Kitchen Craft: Apple Pie Cupcakes with Cinnamon Cream ‘Cheese’ Frosting
Pies, cookies and gingerbread: Allergic Living’s awesome list of holiday dessert recipes

Photo: Ashley Smith

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.