With their frosty sugar coating, these ruby-red sugared cranberries look like tiny winter jewels—and they taste just as magical.
Each bite delivers a delightful burst of sweet and tart flavors with a lightly crisp coating.
I add them to cheese boards, sprinkle them on desserts, and even use them to jazz up my cocktails.
Made with three ingredients, they’re a simple way to add some sparkle to your holiday.
Why You’ll Love These Sugared Cranberries
Beautifully Festive: These glistening, sugar-coated cranberries will add a touch of fun and elegance to any holiday table.
Simple Yet Impressive: With only three ingredients and a few simple steps, this delightful treat is easy to make and impressive to serve.
Gift-Worthy Goodies: Packaged in a decorative jar, these sugared cranberries are such a unique and thoughtful gift. Perfect for friends, family, and neighbors.
Ingredients
- Fresh Cranberries: Use fresh, firm, plump cranberries for the best results.
- Granulated Sugar: To create a sweet syrup and that festive, sparkling sugar coating.
- Water: The base for the simple syrup that helps the sugar adhere to the cranberries.
How to Make Sugared Cranberries
These sugared cranberries are super easy, look stunning, and taste great. Honestly, there’s no reason not to make them!
Check out the easy steps:
1. RINSE and discard any soft or damaged cranberries.
2. WARM 1/2 cup of sugar with the water in a saucepan over medium-low heat until the sugar dissolves.
3. STIR in the cranberries, mixing until they’re well coated in the syrup.
4. DRY the cranberries on a wire rack fitted on a baking sheet for 1 hour.
5. ROLL the sticky berries in the remaining sugar until fully coated.
6. DRY again on the wire rack for 1 more hour. Enjoy!
Tips For the Best Sugared Cranberries
Whether you’re topping off a cake or simply enjoying them as a snack, these glistening gems are sure to impress.
Just keep these tips in mind when making them:
- Stick to fresh. Frozen berries often come out shriveled, and the coating doesn’t come out even. So be sure to use fresh, non-damaged berries.
- Dry thoroughly. Don’t be tempted to speed up the process! Let the cranberries dry completely to achieve the ideal sticky surface for the sugar coating.
- Roll in batches. If you add them all at once to the sugar, you might not get an even coating. Or it might clump.
- Save the syrup. Strain it into a jar and use it for cakes and cocktails.
- Try other variations. Add spices like cinnamon or nutmeg to the sugar syrup. Or add flavors like vanilla or lemon zest to coat the cranberries.
How to Store
Here’s how to keep these sugared cranberries fresh:
To Store: Cover loosely at room temperature for 2-3 days or in the fridge for up to a week.
Toss in more sugar before serving, if needed.
How to Serve Sugared Cranberries
Wondering how to serve these tasty treats? I have a few ideas!
Sprinkle them over the following to make your next festive treat even more magical:
Vanilla Cupcakes
Pumpkin Bundt Cake
White Lady Cocktail
Pumpkin Pie
Christmas Coffee Cake
Sugared Cranberries
1
cup10
minutes10
minutes105
kcalThese festive sugared cranberries are perfect for the holidays! Enjoy them as a cake topping, cocktail garnish, or even a sweet-tart snack.
Ingredients
1 cup fresh cranberries
1/2 cup water
1 cup granulated sugar, divided
Instructions
- Rinse the cranberries and discard any soft or damaged ones. Set aside.
- In a medium saucepan, combine 1/2 cup of sugar with the water. Heat over medium-low, stirring until the sugar completely dissolves.
- Remove the syrup from the heat and stir in the cranberries. Ensure all berries are well coated with syrup.
- Using a slotted spoon, transfer the cranberries to a wire rack placed over a baking sheet. Allow them to dry for about 1 hour.
- Place the remaining sugar in a shallow bowl. Then, roll the sticky cranberries in the sugar, a few at a time, until they’re fully coated.
- Return the sugar-coated cranberries to the wire rack and let them dry for an additional hour. Enjoy as a garnish or a snack.
Notes
- Stick to fresh. Frozen berries often come out shriveled, and the coating doesn’t come out even. So be sure to use fresh, non-damaged berries.
- Save the syrup. Strain it into a jar and use it for cakes and cocktails.
