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Made with just three ingredients, sugared cranberries add a sparkling finish to any dessert! Great for cocktail garnishes, they’re also delicious on their own.
When it comes to decorating desserts, I always love the idea of doing it, but I don’t often want to take the time to pull out my piping tips, offset spatulas, and special sprinkles.
Fruit is always a great option for garnishes and when it comes to the holiday season, there is not much more festive than sparkling sugared cranberries!
They’re incredibly easy to make and keep well so you can a batch ahead of time. Just make sure you don’t eat them all beforehand, because they taste great on their own.
Want to instantly upgrade your holiday desserts this season? Make these easy sugared cranberries!
Ingredients for sugared cranberries
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Granulated sugar
- Fresh cranberries
- Water
That’s it!
I use granulated sugar for making the syrup and coating the cranberries. If you like, you can use superfine sugar for coating. This is sometimes labeled as “ultrafine” or caster sugar. It is not powdered sugar!
I would not make this recipe with frozen cranberries. They will get juicy when thawed and the sugar coating will fall off.
How to make this recipe
Sort through your cranberries, making sure to discard any shriveled or burst fruit. You want only smooth, whole cranberries for sugaring. Set aside in a bowl.
In a small saucepan, combine water and 4 tablespoons of the sugar. Bring to a boil over high heat, then lower to a simmer. Let simmer for 3-4 minutes, until the sugar is dissolved and the mixture looks syrupy.
You can double the syrup ingredients and save the excess for using in your favorite drinks.
Remove from heat and stir in the cranberries, making sure to coat them completely in the sugar syrup.
Set a colander over a bowl and pour in cranberries. Let them drain and cool for 5-10 minutes. You want them to not be hot or dry so the sugar will stick.
Note: Some recipes call for drying the cranberries for 1 hour before coating. In my testing this is too long and the sugar will not stick well. However, if your kitchen is humid, you may need to let them dry longer.
Pour the remaining sugar in a shallow bowl.
With a slotted spoon, scoop out some cranberries and add to the sugar, gently shaking the bowl or rolling the cranberries so they are evenly coated in the sugar. Remove with a dry spoon (or your fingers) to a tray to dry.
Repeat until all of the cranberries have been coated in the sugar. There should be enough sugar to coat, but adding more to the bowl can make coating easier.
Once the cranberries are dry, store in an airtight container until ready to use!
Storage tips
Sugared cranberries keep well at room temperature if they are properly coated and cooled. Store them in an airtight container for about 5 days.
If you notice the cranberries weeping, you can roll them in more sugar to coat again. However, if the cranberries are soft, I’d recommend tossing them at this point.
The cranberries will last longer if you live in a colder climate with low humidity. The coating will start to dissolve quicker if it is humid where you live. No matter where you live, it’s important to make sure the cranberries are cool and dry before storing.
How to use sugared cranberries
While I would never just eat raw cranberries, sugared cranberries are a fantastic snack! The sweet-tart flavor is really satisfyingโit reminds me of those freeze-dried candies that are popular right now.
Use sugared cranberries to garnish desserts like gingerbread cake or eggnog cheesecake.
Pile them onto pumpkin pie, eggnog ice cream, or gingerbread waffles.
Skewer them onto cocktail picks and garnish an eggnog martini, Christmas mimosas, or a mug of hot chocolate.
more recipes with cranberries
No matter how you use them, these sparkling cranberries are a must-make for the season!
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Sugared Cranberries
Ingredients
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
For coating
- 1/4 cup granulated sugar
Directions
- Sort through cranberries and discard any that are shriveled or crushed. Set aside.1 cup fresh cranberries
- In a small saucepan, combine water and sugar. Bring to a boil, then lower to a simmer. Simmer for 3-4 minutes, stirring occasionally, until sugar is dissolved and mixture is syrupy.1/4 cup water, 1/4 cup granulated sugar
- Remove from heat and add cranberries. Stir to completely coat the fruit in the syrup.
- Set a colander over a bowl and pour in the cranberries. Let the cranberries drain and cool for 5-10 minutes. They should not be hot or dry.
- Add remaining sugar to a shallow bowl. Scoop out some of the cranberries and roll in the sugar to coat completely, then transfer to a tray or lined baking sheet to dry. Repeat until all of the cranberries are coated.1/4 cup granulated sugar
- Let the cranberries rest until completely dry and cool, then store in an airtight container until ready to use.
Notes
- This recipe is easily doubled to use an entire 10- or 12-ounce bag of fresh cranberries.
- Save any excess drained syrup to use for cocktails or other drinks. Store in the refrigerator.
- Discard any sugar remaining after rolling.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
