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My Sugared Cranberries Recipe At A Glance
Primary Cooking Method: No Cook
Number of Ingredients: 3
Total Prep Time: 10 minutes
Total Cook Time: 3-5 minutes
Level of Effort To Make: Easy Peasy
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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!
I actually love them just out of the bowl, and you can eat them as is, but you can use sugared cranberries as edible decorations on top of desserts, as garnishes with your turkey, or get people to add some frozen ones to their drinks.
3 Ingredients to make Sugared Cranberries
- 4 cups fresh cranberries: Fresh cranberries work best here—frozen ones can get mushy and won’t hold up as well. Give them a quick rinse to remove any debris, but no need to dry them off since they’re headed straight into the syrup anyway.
- 2 ½ cups white granulated sugar: As the name suggest, you can’t have sugared cranberries without, well sugar. It gives the cranberries a glossy coating and frosty finish. Reserve ½ cup of this sugar for rolling the cranberries later. If you want them to look like they belong on a snowy holiday table, use castor sugar (superfine sugar) for that final coat—it clings better and gives a really sparkly effect.
- 2 cups water: The water teams up with the sugar to create the simple syrup that softens the cranberries and gives them a subtle sweetness. Nothing fancy, just functional.
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—to amp up the fruity vibes. It’s an easy way to customize the flavor without changing the process.
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.
Prep Ahead
Prep and Coat: Follow the recipe as written—cook the cranberries, let them dry, and coat them in sugar.
Store Properly: Once coated, place the cranberries in a single layer on a parchment-lined baking sheet or in an airtight container. This prevents them from sticking together.
Keep at Room Temperature: Sugared cranberries store best at room temperature for up to 2 days. Refrigeration can make the sugar coating sticky or dissolve it over time, so avoid the fridge if possible.
Recoat if Needed: If the sugar starts to fade after a day or so, you can toss them in a fresh layer of sugar right before serving. It only takes a minute and makes them look brand new!
My Best Cooking Tips for Making Sugared Cranberries
- 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 way tastier.
How to store Sugared Cranberries
Room Temperature: Sugared 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 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.
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.
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Sugared Cranberries
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
- 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
Ways to Use Sugared Cranberries
- Dessert Toppers: Scatter them over 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 way tastier.
Tips For Making the Best Sugared Cranberries
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
