Every time I’ve seen sugared cranberries I’ve wanted to make them. Especially because of the promise of a burst of tart cranberry surrounded by a sweet sugary coating. They’re also pretty low in calories as holiday gifts go. (100 calories for 1/3 cup!) They are also unbelievably beautiful and can be stored in cool dry place for up to a week. It doesn’t get much more festive than this.
Or maybe it does? A small bottle of the reserved pomegranate cranberry cooking syrup makes for an excellent cocktail mixer. Or a fun sparkly drink when mixed with bubbly water for the kiddos. These really do make for the best homemade Christmas gifts ever.
My kid was fascinated by the cranberries but not very into helping today because he’s obsessed with his Hanukkah present from last night. How adorable is this snack shop?
We think the cranberries and syrup are a nice gift set. We put both in these mason jars  from the Container Store. Then we affixed these Happy Holidays tags on top. You can download them here . Now for the recipe…
Sparkly Pom-Cranberries Recipe
adapted from this Sugared Cranberry Recipe 
Prep Time: 1 night prior Cooking Time: 5 to 10 mins
1 1/2 cups granulated sugar
2 cups water
1/2 cup pomegranate juice
2 cups fresh cranberries
3/4 cup super fine sugar (this is sometimes called castor sugar and can be found in the same aisle at the grocery store)
Combine granulated sugar, pomegranate juice and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a boil and then turn down to a simmer and cook for 5 minutes. Let cool a bit and then stir in 1 cranberry while still warm. If the cranberry doesn’t pop, you should be OK to put the rest in. (You need the liquid to be warm but not hot. Too hot and the cranberries will pop. Transfer to a bowl, cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid. Place superfine sugar in a shallow dish. Working in small batches, roll the cranberries in sugar and spread in a single layer on a cookie sheet to dry. Let stand for 1 hour at room temp and re-roll any cranberries that are still wet. Let dry again and transfer to container for gifting . Pour liquid into a jar and store in the fridge. Note: If you are storing for more than two days I highly recommend storing them in a parchment lined tin rather than a glass jar. They should last up to a week in the tin.