Candied And Sugared Cranberries
This recipe shows you how to make sugared cranberries and candied cranberries at home, with options for a glossy granulated sugar coating or a soft powdered sugar finish.
Sugared cranberries and candied cranberries are two of my favorite little holiday tricks, and I like keeping both versions on hand because they each do something different. The classic stovetop sugared cranberries are the sparkly ones. Glossy, tart, and coated in a crunchy layer of granulated sugar that catches the light like glitter. They look gorgeous piled onto cakes, tucked onto a cheeseboard, or floated in a holiday cocktail because they hold their shape and add that frosted, jewel-like finish.
Then there’s the viral candied cranberries made with powdered sugar, which give you a totally different look and texture. These come out like tiny snowballs. Soft, matte, and thickly coated, and they’re great for snacking. The powdered sugar clings in a candy-like layer, making them sweeter, softer, and much more “grab a handful every time you walk by the counter.”
Both sugared and candied cranberries start with fresh cranberries; both are delicious, and both bring their own holiday magic. Whether you want something sparkly for decorating or something snowy and sweet to munch on, this recipe gives you the best of both worlds.
How to make Sugar Coated Cranberries 2 Ways
Below you’ll find general tips and instructions on how to make candied cranberries and sugared cranberries, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Candied And Sugared Cranberries Recipe
Stovetop Granulated Sugared Cranberries
To make traditional sugared cranberries, you’ll start by simmering water and sugar to create a simple syrup. The fresh cranberries warm gently in the syrup just until they soften without bursting. This is what keeps them glossy and intact. After drying on a baking sheet, they’re rolled in granulated sugar for that signature sparkly “frosted jewel” look.
Tip: Make sure the cranberries are no longer sticky before coating them in granulated sugar. If they’re still tacky, the sugar will clump instead of creating that light, even “sparkle”.
Baked Powdered Sugared Candied Cranberries
To make the viral candied cranberries, use powdered sugar for a thick, snowy coating. The berries soak briefly in lemon-lime soda, which helps the sugar stick, then get tossed in powdered sugar until fully covered. A few minutes in a low oven helps set the coating so they stay matte and candy-like instead of sticky.
Tips: Don’t bake longer than 5 minutes. You’re drying the coating, not cooking the berries, and too much heat can make them burst.
If the cranberries still look shiny, add more powdered sugar; they should look completely matte.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Full Candied And Sugared Cranberries Recipes
Candied and Sugared Cranberries Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
Traditional Sugared Cranberries with Granulated Sugar
- 4 cups fresh cranberries washed
- 2 ½ cups white granulated sugar ½ cup reserved
- 2 cups water
Viral Powdered Sugar Candied Cranberries
- 4 cups fresh cranberries washed
- 2 ½ cups powdered sugar
- 2 cans lemon lime soda
Instructions
Traditional Stovetop Sugared Cranberries
- In a medium saucepan, combine the water and 2 cups of sugar over medium heat. Stir until the sugar is completely dissolved, bring to a low boil. Turn down the heat to medium-low and let simmer for 10 minutes creating a simple syrup.
- Add the cranberries to the syrup and simmer gently for 3 minutes. The cranberries should be tender but still intact, no bursting allowed.
- Using a slotted spoon, gently shake off excess syrup and transfer the cranberries to a parchment-lined baking sheet, spreading them out in a single layer. Let them cool and dry for at least 1 hour, or until they are no longer sticky to the touch.
- Once the cranberries are dry, place them in a large bowl or on a clean sheet pan with the reserved ½ cup of sugar. Toss gently to coat the cranberries evenly in the sugar. Serve immediately or store as directed.
Viral Baked Powdered Sugar Candied Cranberries
- Preheat your oven to 225°F. Rinse 4 cups of fresh cranberries and toss out any that look soft or wrinkled.
- Place them in a medium bowl and pour the Sprite over the top. Let them sit for about 20 minutes, then drain well in a colander. (They won’t actually absorb the soda, so no long soaking is needed.) Transfer the cranberries back to a clean dry bowl.
- Sprinkle approx. 2 ½ cups of powdered sugar over the damp berries, then shake or toss until everything is fully coated. If the cranberries still look glossy or sticky, add a little more powdered sugar until they look matte and dry.
- Use a slotted spoon to transfer the cranberries onto a parchment-lined baking sheet, gently shaking off any excess powdered sugar as you go. Bake for 5 minutes at 225°F. Remove from oven and let cool completely.
Notes
Room Temperature Storage: Sugared and candied cranberries are happiest at room temperature. Store them in an airtight container in a cool, dry spot for up to 2 days. Keeping them dry is key to preserving that frosty sugar coating. Avoid the Fridge: While it might be tempting, refrigeration can introduce moisture, which will make the sugar coating sticky or cause it to dissolve. No one wants sad, sticky cranberries. Recoat if Needed: If the sugar fades or looks patchy after sitting, toss the cranberries in a little fresh sugar right before serving. It’s a quick fix that makes them look brand new. Freezing? Not Ideal: Sugared and candied cranberries don’t freeze well, as the sugar tends to dissolve when they thaw. If you really want to freeze them, plan to recoat them in sugar after they come back to room temperature.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Sugared Cranberries or Candied Cranberries recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Tips for Traditional Sugared Cranberries (Granulated Sugar)
- Don’t Let Them Burst: Simmer the cranberries very gently. If they burst, they’ll start to turn into cranberry sauce instead of staying whole and glossy.
- Dry Them Completely: Let the syrup-coated berries dry fully on the baking sheet before rolling in sugar. Any stickiness will make the coating clumpy instead of sparkly.
- Choose the Best Sugar: Superfine (caster) sugar creates the prettiest frosted look because it clings evenly. Granulated sugar works, but the texture is a little chunkier and less delicate.
- Use Parchment Paper: Line the baking sheet so the sticky berries don’t glue themselves to the pan while they dry.
Tips for Candied Cranberries (Powdered Sugar Version)
- Use Damp Cranberries: Powdered sugar sticks best when the berries are just slightly wet from draining the soda. Too dry and the sugar won’t cling; too wet and it’ll turn pasty.
- Go Matte, Not Shiny: If the berries still look glossy, keep adding powdered sugar until they look completely matte. That’s how you get the thick, snowy coating.
- Quick Bake, Don’t Cook: Only leave them in the oven for a few minutes. The goal is to dry the coating—not heat the cranberries—so they don’t burst.
Tips for Both Versions
- Store Smart: Keep sugared or candied cranberries in an airtight container at room temperature. Humidity or refrigeration will melt the sugar coating.
- Refresh Before Serving: If the sugar dulls or gets sticky after sitting, toss them in a little fresh sugar to revive the look.
- Make Extra: They disappear faster than you think especially the candied ones. Double the batch if you’re decorating cakes, topping cocktails, or putting them on a party board.
Ways to Use Sugared Cranberries
- Dessert Toppers: I like to top my flourless chocolate cake with them during the holidays. You can scatter them over any cakes, cupcakes, pies, or cheesecakes for that extra holiday flair. They’ll instantly make your desserts look Pinterest-worthy.
- Drink Garnish: Drop a few into a glass. Or skewer them onto a toothpick for a fancy drink stirrer.
- Eat As Is: Let’s be real, you’re going to snack on these straight out of the container. They’re sweet, tart, and way too easy to eat by the handful.
- Charcuterie Board: Add them to a holiday charcuterie board for a pop of color and sweetness. They pair well with cheeses and cured meats.
- Breakfast Bling: Sprinkle them over yogurt, oatmeal, or pancakes for a festive morning treat. Breakfast, but make it fancy.
- Gift Them: Package them up in a cute jar or bag for an easy, edible gift. Tie it with a ribbon, and you’ve got yourself a thoughtful (but low-effort) holiday present.
- Decorative Touch: Use them as edible decor on a holiday table or wreath. They look like frosted berries from a winter wonderland but are way tastier.
Quick Recipe Help and Common Questions
Why did my cranberries burst?
This happens if the heat is too high or they simmer for too long. Keep the heat low and just simmer for 3 minutes no boiling allowed! You’re softening them, not making cranberry sauce.
Do I really need to let them dry before rolling in sugar?
Yes. If they’re too sticky or hot, the sugar will clump or dissolve instead of coating evenly. Let them dry for at least an hour to get that frosty look.
Can I use frozen cranberries?
Yes, but thaw them first and pat them dry as much as possible. Frozen cranberries tend to be softer and can burst more easily when simmered, so handle with care.
