Vanilla Rum Sugared Cranberries
Boozy, sparkly cranberries tossed in vanilla-scented rum syrup and rolled in sugar — festive, cocktail-ready garnishes that pop with flavor and color.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 15 minutes
- Yield: 8 servings (small bowl) 1x
- Category: Snack, Garnish, Dessert Topping
- Method: Soak and Coat
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup clear rum
- 1 tsp vanilla extract
- 2½ cups granulated sugar, divided (1 cup + 1½ cups)
- 1 cup fresh cranberries
Instructions
- In a small saucepan, combine rum, vanilla, and 1 cup sugar; bring to a gentle boil and stir until the sugar dissolves (about 2–3 minutes).
- Remove from heat and let syrup cool for 10 minutes.
- Add cranberries to the cooled syrup and allow to cool completely (at least 1 hour).
- Refrigerate the cranberries in the syrup in a sealed container for 24 hours.
- Drain the cranberries for 5–10 minutes so they remain moist but not soggy.
- Spread 1½ cups sugar on a sheet pan and toss small batches of cranberries until fully coated.
- Let the sugar-coated cranberries dry on the pan at room temperature for at least 1 hour to set the coating.
- Store in an airtight container for up to 2–3 days; after that, they soften and are great for sauces.
Notes
- For a non-alcoholic version, substitute 1 cup pomegranate or cranberry juice for the rum.
- Use superfine sugar or pulse granulated sugar briefly for a finer, more even coating.
- Ensure cranberries are moist before coating to help the sugar stick.
Nutrition
- Serving Size: About 2 tbsp (small handful)
- Calories: 85
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://yumfoodusa.com/vanilla-rum-sugared-cranberries/