You only need three ingredients to make these Sugared Cranberries. They’re beautiful, simple to make, and perfect for decorating winter desserts or enjoying on their own. A how-to video is included in the original recipe.
Sweet, Candied Cranberries
Sugared cranberries are an easy, festive treat with a pleasant balance of tartness and sweetness. They make an excellent garnish for cakes, cupcakes, pies, and cocktails, and they also look lovely on a holiday charcuterie or dessert board. Although they appear elegant, the process is straightforward: make a simple syrup, coat the cranberries, let them dry, then roll them in sugar for a sparkly, frosted finish.
Because they require only a few minutes of active time and a little patience while they set, they’re a great project for last-minute holiday decorating. Once dried, they add a seasonal, wintry touch and instantly elevate the presentation of any dessert.
What You Need
You only need three basic ingredients:
- Cranberries. Use fresh cranberries. Rinse and pat them dry, and remove any that are soft, wrinkled, or damaged for best texture and appearance.
- Water. Equal parts water and sugar form a simple syrup that helps the sugar stick to the berries.
- Sugar. Regular granulated sugar is used both to make the syrup and to coat the cranberries for that sparkling finish.
SAM’S TIP: If you like a flavor twist, stir a teaspoon of vanilla into the warm syrup just before adding the cranberries. For a citrus lift, mix a little orange zest into the sugar used for rolling.
This section explains the ingredients and why they’re used. See the recipe section below for exact measurements and step-by-step instructions.
How to Make Sugared Cranberries
- Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves and the syrup is clear; avoid boiling.
- Add the cranberries to the warm syrup and stir gently to coat every berry. Remove from heat once the berries are well-coated.
- Lift the cranberries from the syrup with a slotted spoon and spread them in a single layer on a wire rack set over a baking sheet or on parchment. Let them dry for about 1 hour so the syrup becomes tacky rather than wet.
- Pour 1 1/2 cups granulated sugar into a shallow bowl. Working in small batches, toss the tacky cranberries in the sugar until they are fully coated. Return them to the rack or to parchment and allow them to dry for another hour so the coating sets.
SAM’S TIP: Letting the cranberries dry after the sugar coating helps prevent them from being sticky and gives a firmer, frosted look. You can enjoy them sooner, but the finish will be better after the final drying step.
Frequently Asked Questions
They make a pretty garnish for cakes, cupcakes, tarts, and pies, and they also work well floated in cocktails or used as a crisp, decorative element on dessert boards. Their bright color and frosted texture add instant holiday charm.
Freezing is not recommended because the sugar coating can break down and the berries may become mushy when thawed. For best results, store them at cool room temperature.
Stored in an airtight container in a cool, dark place, they’re best within a few days and can last up to a week. Over time they may release juices and the sugar can soften; if that happens, rolling them in fresh sugar can refresh the coating.
How will you use your sugared cranberries? They’re a simple way to add color and texture to holiday desserts and drinks—share your ideas or photos if you try them!
Sugared Cranberries
Equipment
- Baking sheet
- Wire cooling rack
- Medium saucepan
- Slotted spoon
Ingredients
- 1/2 cup (118 ml) water
- 1/2 cup (100 g) granulated sugar (for syrup)
- 3 1/2 cups (340 g) fresh cranberries, rinsed and patted dry
For rolling
- 1 1/2 cups (300 g) granulated sugar
Instructions
- In a medium saucepan over medium-low heat, stir together the water and 1/2 cup (100 g) sugar until the sugar is fully dissolved and the syrup is clear.
- Add the cranberries and gently stir so every berry is coated in the syrup.
- Use a slotted spoon to transfer the cranberries to a wire rack set over a baking sheet (place parchment or wax paper underneath to catch drips). Spread the berries in a single layer, making sure they do not touch, and allow them to dry for 1 hour.
- Pour the remaining 1 1/2 cups (300 g) sugar into a shallow bowl. Working in batches, toss the tacky cranberries in the sugar until well coated. Return them to the rack or to parchment and let them dry for another hour before using.
Notes
Storing
Store sugared cranberries in an airtight container in a cool, dark place. Refrigeration can cause them to weep more quickly, and freezing is not recommended. They usually keep best for a few days; if the sugar softens over time, gently toss the berries in fresh sugar to restore their frosty look.
Nutrition (approx.)
Serving size: 1 cup | Calories: 567 kcal | Carbohydrates: 147 g | Protein: 1 g | Fat: 1 g | Sugar: 138 g
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Like this recipe? Leave a comment below and tell us how you used your sugared cranberries.
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