Sparkling Cranberries from the faux martha

I never knew the simple magic of sparkling cranberries until a friend introduced them to me. Soaked in a sugar bath the night before, these require a little forethought, but that’s the only thing complicated about them. Drain and sprinkle with sugar for dazzling results. They’re sweet, but not too sweet, and still plenty start. Serve in a bowl or top a cake or add to a cheeseboard. Just make these sparkling cranberries.  

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Sparkling Cranberries from the faux martha

Sparkling Cranberries

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  • Total Time: 12 hr.
  • 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 sprinkle the remaining sugar over the cranberries, a little at a time, shaking the pan in between additions to coat. Note: 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.
  • Prep Time: 5 min.
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Recipe adapted from Cooking Light.
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