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Frosty Sugared Cranberries

This time of year, you'll find these ruby gems studding every dinner table and many a holiday cocktail. Sweet and tart, they're perfectly snackable and make a festive garnish.

Prep time: 15 min                             |                                Total: 1 hour 15 min                         |                              Makes 2 cups


2 cups fresh cranberries

1/2 cup Vermont maple syrup

1 1/2 cups granulated sugar


In a bowl, mix 2 cups of fresh cranberries and a 1/2 cup of maple syrup. Let sit for 10 minutes.


Strain well and add the cranberries to a parchment-lined baking sheet. You can save the excess maple syrup to use for another recipe.


Sprinkle granulated sugar over the cranberries and mix until coated. Let dry for at least 1 hour, then use as needed.


Note: Cranberries store very well. You can probably keep them in the fridge for a week or more as long as they still look plump. If the sugar starts to dissolve, mix them with some more sugar to freshen up that frosty look.

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