Introduction

Sugared cranberries are a simple and festive treat that adds a sparkling touch to holiday dishes or cocktails. This easy recipe coats fresh cranberries in a sweet syrup and sugar, creating a frosty, crunchy finish that’s perfect for garnishing or snacking.

A close-up view of a white bowl filled with small round cranberries covered in a thick layer of coarse white sugar crystals, giving them a frosted, sparkling look. The cranberries vary in shades of red, from deep red to lighter pink, with some sugar granules sticking unevenly all over their surfaces. A few fresh, smooth-skinned cranberries are scattered on the white marbled surface around the bowl, along with a small green leaf. The overall scene has a bright and fresh feeling with clear, detailed focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup water
1 1/2 cups granulated sugar (divided)

12 ounces fresh cranberries (rinsed and dried)

Instructions

Step 1: In a saucepan, combine 1/2 cup water and 1/2 cup of the sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture forms a simple syrup, about 5 minutes. Remove the pan from heat and let the syrup cool for 5 minutes.

Step 2: Add the fresh cranberries to the warm syrup, gently stirring to coat each berry evenly. Let them sit for 5 minutes to absorb some of the syrup.
Step 3: Using a slotted spoon, transfer the cranberries to a wire rack, spacing them apart so they don’t touch. Allow excess syrup to drip off and let the berries dry until they’re tacky to the touch, about 1 hour.

Step 4: Pour the remaining 1 cup of sugar into a shallow bowl. Roll the tacky cranberries in the sugar until fully coated, creating a frosted appearance.
Step 5: Place the sugared cranberries on a parchment-lined baking sheet and let them dry for another hour. Once dry, they’re ready to use as a decorative garnish or a sweet, tart snack.

Tips & Variations

For extra flavor, add a splash of orange juice or a pinch of cinnamon to the simple syrup before heating.

Use superfine sugar for a finer, more delicate coating on the cranberries.
Replace granulated sugar with colored sanding sugar to match your holiday theme.
If cranberries are very tart, increase the soaking time in the syrup for a sweeter result.

Storage

Store sugared cranberries in an airtight container at room temperature for up to 2 days to keep their crisp sugar coating. For longer storage, keep them refrigerated but bring to room temperature before serving for best texture. Avoid storing in a humid environment to prevent the sugar from dissolving.

How to Serve

A white bowl filled with fresh cranberries covered in a layer of white sugar crystals, creating a frosted look. The cranberries are round and vary in shades of red, from bright to dark, with a few green rosemary sprigs inserted in the center for color contrast. Around the bowl are scattered raw cranberries and wedges of bright orange fruit on a white marbled surface. In the background, a smaller white dish holds more fresh cranberries, adding depth to the scene. The lighting highlights the shiny texture of the cranberries and the sparkle of sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

It’s best to use fresh cranberries because frozen ones can release too much moisture, making it difficult for the sugar coating to stick properly.

How long do sugared cranberries last?

They maintain their texture and flavor best within 2 days at room temperature. Beyond that, they may become sticky or soft as the sugar absorbs moisture.