I stumbled over this recipe and just loved the look of these beautiful red berries, covered in sugar, making them look all wintery! Plus after trying them, I can proudly say they are as tasty as they look! By the way, got these super beautiful Le Creuset heart-shaped baking forms from lovely friends for Christmas! Thanks again – love them!!

Check out the recipe

recipe adapted from
½ cup water
1 cup sugar (divided)
1 cup fresh cranberries

Heat water and ½ cup sugar in a small pot. Whisk until the sugar is dissolved. Remove from heat and add in the washed cranberries, so that they are all covered with the sugar syrup. Cover the mix and let steep for approx. 10 minutes.

Strain the cranberries (you can keep the sugar syrup for cocktails) and lay the cranberries on a piece of parchment paper on a wire cooling rack and dry for 1 hour.


Pour the remaining sugar onto a plate and softly roll the now slightly sticky cranberries in the sugar until they are evenly coated.

I served the sugared cranberries with slightly sugared curd (you can also use yoghurt).

Variation: You can also decorate ice cream or pies with the cranberries.

Note on the side:
If you want to store the cranberries for 1-2 days, add them into a Tupperware box with a little rice, so any remaining moisture is absorbed by the rice. Otherwise the cranberries will get soggy quicker.