I’ve recently started decorating the house with cranberries. I have bags full in the fridge after working on a fun project for A Subtle Revelry. Have you seen her holiday magazine yet? I think it’s my favorite so far. Full of inspiration and bright white images—it’s a wonderland. I photographed and styled the cranberry feature—these sparkling tart yet sweet little gems included. I have bowls of them all over the apartment. Edible decorations. They have to be better than my normal mint m & m’s this time of year. Right? Head over to A Subtle Revelry to find more cranberry and holiday ideas. One more thing, do you know what to do with persimmons? I have 3 in my fridge. Help.


Sparkling Cranberries

  • Yield: 2 cups 1x


  • 2 3/4 c. sugar, divided
  • 2 c. water
  • 2 c. fresh cranberries, picked through and washed


  1. In a small saucepan, combine 2 cups sugar and water. Simmer on medium heat until sugar is dissolved. Remove from heat and allow to cool until slightly warm.
  2. Add cranberries to the sugar mixture and place in fridge overnight.
  3. Drain cranberries and place on a baking sheet. Slowly add remaining sugar a little at a time, shaking the pan in between additions to coat. You may not need the entire 3/4 cup of sugar.
  4. Allow to dry for at least 1 hour. Place in bowls around the house and serve for up to a week.

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Recipe adapted from Cooking Light and recommended by Victoria

PS—Check out my post over at Mint today.

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