Sugared Cranberries
To make Sugared Cranberries, all you need is fresh cranberries and granulated sugar. You will use water to make a simple syrup; just soak in the syrup, coat in the sugar, and let dry. No baking!
If you haven’t made sugared cranberries before and you’re like me—and get all excited buying 2–3 bags the second fresh cranberries hit the shelves—this is your sign to finally put them to use. Every year, bags of cranberries sit in my fridge, staring at me like, “What now?” Not this year! This year, I decided to make Sugared cranberries. They are sweet, tart, and sooo fancy-looking, I felt very posh making them!
How to make Sugared Cranberries
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Sugared Cranberries Recipe
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Equipment
Ingredients
- 4 cups fresh cranberries washed
- 2 ½ cups white granulated sugar ½ cup reserved
- 2 cups water
Instructions
- 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.
Notes
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 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!
Make This Recipe Yours With Additions
- Vanilla Extract: Add a teaspoon of vanilla to the simple syrup.
- Citrus Zest: Toss in some orange or lemon zest while the cranberries simmer in the syrup. It gives them a fresh, zesty note that feels very “holiday.”
- Spices: A pinch of cinnamon, cloves, or star anise in the simple syrup can give the cranberries a cozy, spiced flavor. Just don’t overdo it, you’re going for a hint of warmth, not spiced overload.
- Infused Simple Syrup: Swap the plain water for something with flavor, like cranberry juice or orange juice. It’s an easy way to customize the flavor without changing the process.
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Recipe Tips
- Don’t Let Them Burst: Simmer the cranberries gently don’t boil them like you’re cooking pasta. You want them tender, not popping open and turning into cranberry sauce.
- Dry Them Completely: After simmering, give the cranberries plenty of time to dry on the baking sheet before rolling them in sugar. Sticky cranberries = clumpy coating, and no one wants that.
- Use the Right Sugar: For that picture-perfect frosty look, go with castor sugar (superfine sugar) for the final roll. It sticks better and gives them a sparkly finish. Granulated sugar works too, but it’s not quite as fancy.
- Don’t Skip the Parchment Paper: Line your baking sheet for the drying stage. The syrup-coated cranberries can stick to the pan, and parchment paper saves you from a sticky cleanup nightmare.
- Store Smart: Keep them in an airtight container at room temperature and away from humidity. Refrigeration is a no-go it’ll make the sugar coating dissolve faster than your patience.
- Recoat Before Serving: If the sugar fades or gets a little sticky after sitting for a while, roll them in a fresh layer of sugar before serving. It’s an easy way to bring them back to their frosty glory.
- Double Batch for Fun: These disappear faster than you think. Make extra, especially if you’re using them for more than just snacking like decorating desserts or cocktails. You’ll thank me later.
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.
