It’s Monday! Also…it’s Monday. So let’s go with something easy, shall we? Something easy, but with impact, because if we’re doing this on a Monday, we’re doing something that counts.

I’d never eaten a fresh cranberry until I tested this recipe. I actually loved the crunchy texture, but good heavens are they sour! I still ate several before catching myself and throwing the rest in the pot. Once they’re covered in simple syrup, they are pretty edible, and once they’re coated in sugar, they’re basically candy.

Frosted cranberries are a) tasty and b) beautiful. You can do almost anything with them: serve as a tasty snack, garnish a cocktail (stay tuned, hint, hint!), spread in pretty dishes across a holiday table. Also, they’re really, really easy.

Step 1: Coat cranberries in simple syrup. Step 2: Coat in sugar. Done.

Frosted Cranberries Notes

If the crunchy texture isn’t for you, you can easily cook them softer by soaking them in the hot simple syrup for a few minutes. Less than five minutes was enough to make them a just a little bit softer.

These are super, super simple, but of course I have a few notes to clarify even this super simple process. One: pick through the cranberries first to pull out any bad ones. Two: Granulated sugar works fine, but for an even better coating, use superfine sugar (you can create this by running the sugar through the food processor for a few seconds). Three: Toss a few at a time, because they’ll want to stick together!

You can store these for up to a week in the fridge, loosely covered. If covered tightly, they may become soggy.

Scroll down for more amazing #CranberryWeek recipes!

Recipe from Damn Delicious.

Frosted Cranberries for #CranberryWeek

Print Recipe

Ingredients

Scale 1x2x3x

• 12 ounces fresh cranberries
• 2 cups granulated or superfine sugar, divided

Instructions

1. In a small saucepan, combine 1/2 cup sugar with 1/2 cup water over low heat. Stir until sugar dissolves.
2. Turn off heat; add cranberries. Stir until they are completely coated, then use a slotted spoon to set on a wire rack to dry for 1 hour. (If you want them less crunchy, let them sit in the hot water for a few minutes).
3. When they are tacky but not wet, toss cranberries in the remaining 1 1/2 cups sugar until coated. Return to the wire rack to dry for another 1 hour.
4. Store in a cool place, loosely covered, for up to a week.

See all the other cranberry creations being shared as we kick off Cranberry week today – follow #cranberryweek to see all the delicious recipes!

Monday

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n’ Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Pear Frangipane Tart with Cranberries from Caroline’s Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor’s Adventures

Tuesday

• Cranberry Chicken Salad Wrap by Making Miracles
• Cranberry Dijon Ham by Cookaholic Wife
• Cranberry Cider Punch by Sew You Think You Can Cook
• Cranberry Margaritas by A Kitchen Hoor’s Adventures
• Cranberry Orange Wild Rice by Jonesin’ for Taste
• Fresh Cranberry Muffins by Family Around the Table
• Pickled Cranberries by Culinary Adventures with Camilla
• Salad with Cranberry, Pear, Walnuts and Gorgonzola by Palatable Pastime

Wednesday

• Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
• Cranberry Almond Chicken Salad Wraps from Family Around The Table
• Cranberry Cheeseball by The Freshman Cook
• Cranberry Cobbler from Cookaholic Wife
• Cranberry Gremolata from Culinary Adventures with Camilla
• Cranberry Orange Relish from Books n’ Cooks
• Jellied Cranberry Sauce from Palatable Pastime
• Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
• Roasted Green Beans with Cranberries from Making Miracles
• Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste
• Slow Cooker Cranberry Pot Roast from Everyday Eileen
• White Cheddar and Cranberry Dip from Sew You Think You Can Cook
• White Chocolate Cranberry Blondies from House of Nash Eats

Thursday

• Apple Cranberry Crisp from Everyday Eileen
• Cranberry Apple Jam from Cookaholic Wife
• Cranberry Chicken from Frugal Pantry
• Cranberry Pistachio Muffins from The Crumby Kitchen
• Cranberry Pound Cake from Palatable Pastime
• Cranberry Tandoori Chicken from Sew You Think You Can Cook
• Oatmeal Cranberry Pancakes from Jonesin’ For Taste
• Orange Cranberry Bundt Cake from A Day in the Life on the Farm
• Sparkling Bay Breeze from Family Around The Table

Friday

• Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table
• Cranberry Clementine Gin from Culinary Adventures with Camilla
• Cranberry Clusters by The Freshman Cook
• Cranberry Cream Cheese Bars from Sew You Think You Can Cook
• Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks
• TBD from Palatable Pastime
• Panettone from Caroline’s Cooking
• You Make Me Blush Cocktail by A Day in the Life on the Farm
• Warm Cranberry Punch from Everyday Eileen