Crystallized Cranberries


2 cups granulated sugar, preferably cane sugar

2 cups water

2 cups fresh cranberries

1/4 cup superfine sugar or granulated

1/4 cup shredded coconut

Combine the 2 cups granulated sugar and water in a saucepan on low heat, mix until sugar dissolves. Bring to a simmer, until it becomes syrupy. Remove from heat and let it cool. Stir in the cranberries, cover and refrigerate for a few hours or overnight.

Drain the cranberries in a colander over a bowl, reserving the liquid that you can use later. In a coffee grinder or blender, grind the shredded coconut and 1/4 cup sugar if it’s not superfine. Place this mix in a shallow dish. Roll the cranberries so they are totally covered. Spread them in a single layer on a baking sheet; let them dry at room temperature for 1 hour.

Store in an airtight container in a cool place for up to a week.

I added them on a cranberry ginger coconut bundt cake. You can find the recipe in the gluten-free holiday baking eBook from the store Abe’s Market. Download it for free at



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s