Sugared Cranberries
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Sugared cranberries add instant sparkle and a festive touch to everything from cakes to cocktails—and they’re as delicious as they are pretty.
Sugared cranberries are one of those simple little extras that instantly make holiday desserts feel special. With their frosty sparkle, pop of tartness, and satisfying crunch, they work just as well as an edible garnish as they do for snacking straight off the tray. I love using them to finish a Yule log or scatter them over cakes and tarts, but they’re equally at home on a holiday cookie tray, winter dessert table, or even as a festive garnish for cocktails and cheese boards. Best of all, this sugared cranberries recipe is easy to make ahead—and it doesn’t require turning on the oven, which is always a win during the holidays.
What You’ll Need To Make Sugared Cranberries
You’ll need granulated sugar, fresh cranberries, and water. See the recipe card for precise amounts.
Step-By-Step Instructions
Step 1. Make the syrup & coat the cranberries. In a small saucepan, combine ½ cup of the sugar with the water and bring to a simmer over medium heat, stirring until the sugar dissolves, 1 to 2 minutes. Remove from the heat and let cool for about 2 minutes—you want it warm, not hot, so the cranberries don’t burst. Add the cranberries, stir gently to coat, and let sit for 5 minutes.
Step 2. Dry until tacky. Use a slotted spoon to transfer the cranberries to a parchment-lined baking sheet. Spread them into a single layer and let dry for about 1 hour, until tacky but no longer wet.
Step 3. Sugar-coat & finish drying. Place the remaining ½ cup sugar in a shallow bowl or rimmed plate. Working in batches, roll the tacky cranberries in the sugar until evenly coated, then return them to the parchment. Let dry until fully set, about 1 hour more.
Pro Tip: When rolling the cranberries in sugar, start by picking up just a few at a time. If you grab a handful, they’re more likely to clump together. You’ll get the hang of it quickly as you go and can work a little faster once you find your rhythm.
Step 4. Serve or garnish. Scatter the sugared cranberries around a Bûche de Noël or holiday cake for color and sparkle, or use them to garnish cheesecake, chocolate desserts, charcuterie boards, or festive drinks. For an extra-special touch, thread a few onto cocktail picks or stirrers to serve with drinks like Prosecco, cranberry spritzes, or sparkling punch.
Video Tutorial
More Delicious Ways to Use Fresh Cranberries
Sugared Cranberries
Ingredients
- 1 cup granulated sugar, divided
- ½ cup water
- 1½ cups fresh cranberries (about 6 oz)
Instructions
- In a small saucepan, combine ½ cup of the sugar with the water. Bring to a simmer over medium heat, stirring until the sugar dissolves, 1 to 2 minutes. Remove from the heat and let cool for about 2 minutes (you want it warm, not hot, so the cranberries don’t burst).
- Add the cranberries to the syrup and stir gently until well coated. Let them sit for 5 minutes, then use a slotted spoon to transfer them to a parchment-lined baking sheet. Spread into a single layer and let dry for about 1 hour, until tacky but not wet.
- Place the remaining ½ cup sugar in a shallow bowl or rimmed plate. Working in batches, using your hands, roll the tacky cranberries in the sugar until evenly coated. Return them to the parchment and let dry until set, about 1 hour more.
- Store: Once fully dry, store the sugared cranberries uncovered at room temperature for up to 2 days.
Notes
- Tip: If your kitchen is humid, give the cranberries a quick re-roll in sugar just before serving to refresh their sparkle.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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