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5 from 1 vote

Sugared Ginger Cranberries

Sweet and Tart Cranberries that will liven up any holiday platter.  
Course Appetizer
Cuisine Canadian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups cranberries
Calories 142kcal
Author Julie & Debbie


  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 2 cups cranberries
  • 2 tbsp sliced ginger - sliced in big chunks


  • In a small sauce pot, combine the sugar, water, and ginger. Bring it to a boil and let the mixture simmer for about 5 min. Remove from heat and let the syrup cool for a bit.
  • Test the mixture to see if it has cooled enough by dropping a cranberry into the syrup mixture. If the cranberry pops open, its still too hot.
  • When the syrup is cooled, add the cranberries to the syrup mixture and stir to coat. Let the cranberries sit in the syrup until they get soft. At least a few hours or overnight.
  • When they are ready, remove the cranberries from the syrup and toss them in sugar. Set them on a wire rack to dry.


Keep the syrup and use it to make a cranberry ginger cocktail!


Serving: 0.25cup | Calories: 142kcal | Carbohydrates: 37g | Sodium: 11mg | Potassium: 85mg | Fiber: 4g | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 13.3mg | Calcium: 14mg | Iron: 0.3mg