Frosted Sugar-Coated Cranberries


My sister-in-law, Suzy, is an excellent and adventurous cook.  My kids always look forward to Suzy’s signature salads and we know that we are in for a treat whenever we are invited to Itzy and Suzy’s house.  Even when Suzy just prepares a “simple” meal, we are always impressed by her delicious dishes.

Years ago, we were guests at Suzy’s Thanksgiving dinner.  Suzy’s brined turkey was the moistest turkey ever and she served so many delicious and creative side dishes.  What I remember the fondest, though, were the frosted cranberries that Suzy placed on the bundt cake for dessert.

The inner cranberry core of these frosted cranberries still retained the tart taste and pop-in-your mouth texture.  The outer frosted layer packed a sweet taste with a firm sugar bite.

There was something about the clash of textures, firm and pop-in-your mouth.

There was something about the clash of flavors, sweet and tart.

Oh, and they were so beautiful.

Suzy is great about sharing recipes. It really is…simple to wow!

This has become my favorite winter dessert garnish.  I think it will become yours, too.



1  bag fresh cranberries

1/2 cup sugar
1/2 cup water

1/2 to 1 cup sugar for tossing



Check and rinse an entire bag of cranberries, discarding any soft or shriveled ones.

Create a simple syrup by dissolving 1/2 cup sugar in 1/2 cup water in a microwave safe glass dish or on the stovetop. Remove simple syrup from heat and stir cranberries into simple syrup until well coated. Using a slotted spoon, transfer cranberries to a wax-paper coated tray or to a wire rack. Allow sugared cranberries to air-dry for several hours.


Place an additional cup of sugar in a shallow bowl or pie plate.  By the handful, toss cranberries in sugar until well coated.   Add sugar, if necessary.  Spread coated cranberries on wax paper and allow to air-dry for at least 1 hour.


Serve as a sweet-tart dessert or as a dessert garnish.

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