How to Make Easy Sugared Cranberries
If you’ve ever wondered how to make sugared cranberries or what to do with extra cranberries sitting in your fridge, you’re in the right place. Sugared cranberries are a cute way to add a little sparke to your festivities, and luckily, they’re incredibly easy to make with only three simple ingredients.
Heads Up – don’t expect a sweet treat people will eat by the handfuls. Most of your guests will find them too tart or bitter. So, make a small batch and use them as a garnish.
This easy sugared cranberries recipe gives you sparkling, jewel-like berries that brighten everything from cocktails and cakes to holiday cheese boards. Best of all, they take just a few minutes of hands-on time, so you can add a gorgeous holiday touch without adding stress to your kitchen.
Also Try: Pomegranates to Bedazzle Your Food, Cranberry Orange Infused Vodka, Cranberry Mandarin Orange Jam
Why You’ll Love This Recipe
Sugared cranberries are fresh cranberries coated with simple syrup and then rolled in sugar. The result is a sparkly garnish and sweet/tart treat perfect for winter celebrations.
• You need only 3 ingredients.
• It takes 15 minutes of hands-on time (plus hands-free resting time).
• There’s no baking involved.
• It’s perfect for using up extra fresh cranberries.
• It’s a pretty and affordable garnish for everything from beverages to desserts to cheeseboards.
Sugared cranberries “pop” when you bite them which is highly satisfactory – but they are tart! I love making them because they instantly make everything look more festive.
How to Use Sugared Cranberries?
Sugared cranberries make the prettiest holiday season garnish. Some of your guests will love that tart sweet bite while most will be happy just looking at their sparkly vibe! Here are my favourite ways to use these sparkly gems:
- Skewer 2–3 cranberries on a cocktail pick and perch it on the rim
- Float a sparkly cranberry or two directly in your favourite mocktail, cocktail or sparkling water
- Thread cranberries onto a small rosemary sprig for a festive, aromatic garnish for your cheese tray, beverages or any dish on the table
- Dress up a dessert platter, cheese board, cake or charcuterie tray with a handful of glistening cranberries
- Top cupcakes, pies, cheesecakes, pavlovas, or tarts – pair them with mint leaves for the prettiest decoration
- Chop and use on top of yogurt, oatmeal, or breakfast bowls
PRO TIP: While you’ve got the simple syrup, add a few springs of rosemary or spruce tips too and dust with sugar for more beautiful sparkle.
How to store sugared cranberries?
Sugared cranberries are at their sparkly best when they’re freshly made, but you can absolutely make them ahead. Here’s how to keep that frosty coating intact:
Room Temperature (Best for 24 Hours):
Leave the cranberries in a single layer on a plate or baking sheet. Keep them uncovered at room temperature. This keeps the sugar dry so it stays crunchy instead of melting.
Fridge (Best for 2 to 3 Days):
Spread the cranberries in a single layer on a plate or tray and cover them very loosely with a clean tea towel. Avoid sealing them in a container. A covered container traps moisture and causes the sugar to dissolve.
Quick Fix if The Sugar Crystals Disappear and Cranberries Get Sticky:
Roll them in a small spoonful of extra sugar just before serving to bring back that frosty sparkle.
Recipe for Easy Sugared Cranberries
Easy Sugared Cranberries
Ingredients
- 11/2 cups fresh cranberries (half a bag)
- 1 cup granulated sugar divided
- 1/4 cup water
Instructions
- Sort through and place cranberries in heat proof bowl.
- Line a baking sheet with parchment paper and set aside.
- Make simple syrup by heating 1/2 cup sugar with 1/4 cup water until sugar is fully dissolved, let cool 2-3 minutes so the cranberries don't cook.
- Pour warm syrup over cranberries and gently toss to coat evenly. Let rest in syrup for 2 minutes.
- Lift cranberries out of syrup with a slotted spoon, letting the liquid drip off. Spread on parchment lined baking sheet in single layer and let dry 40-60 minutes or until coating is crisp and no longer drippy. This drying time is an important step.
- Helpful Tip: If puddles of syrup form around the cranberries while drying, move them to a dry spot so they can dry properly. Wet berries won't hold the sugar crystals properly.
- Pour remaining 1/2 cup sugar into a large, shallow bowl. Add tacky cranberries, rolling them in the sugar until fully coated. Add more sugar as needed.
Notes
Nutrition Facts (per serving)
Frequently Asked Questions about Sugared Cranberries
What do sugared cranberries taste like?
Sugared cranberries are a surprising mix of tart, sweet, and with a little crunch when you bite into them. The sugar coating gives a sweet coating to the fresh, tart cranberries underneath. Honestly, it’s an acquired taste – so don’t make a ton!
That said, the ladies I had over for a craft night – loved them!
Do they really “pop” when you bite them?
They do!
The crisp sugar shell cracks first, then you get that burst of tart cranberry. Cranberries are hollow inside and have a fairly tough exterior which helps them float, stay fresh for a long time and pop when eaten.
Can I use frozen cranberries to make sugared cranberries?
It’s not ideal, the frozen cranberries will be softer and may release more liquid over time, making the sugar melt much more quickly. You could thaw and pat them really dry and then use them up quickly. But your results won’t be the same.
How long do sugared cranberries last?
Sugared cranberries stay fresh and look their prettiest within 24 hours of being made and kept at room temp.
After a few days, the sugar may lose some sparkle as it absorbs moisture, but they’re still perfectly fine to eat or use in other recipes. To give them a little re-fresh, roll in a little more sugar just before using.
I do not recommend freezing the sugared cranberries, there’s a good chance that moisture will end up dissolving the sugar.
What do I do with leftover sugared cranberries?
Leftover sugared cranberries are wonderfully versatile. If you can’t use them right away, pack them in an airtight container and freeze, the sugar crystals will disappear, but you can still cook or bake with the cranberries. Use frozen sugared cranberries just like any other frozen cranberries in cooking and baking. Try them in:
- Homemade Cranberry Sauce
- Cranberry Scones
- Cranberry Fruit Leather
- Cranberry Barbecue Sauce
- Cranberry Muffins
- Baked French Toast
The sugar coating will be barely noticeable in these recipes, but if you’d like, you can reduce the total sugar called for in the recipe by a few tablespoons.
If you make these sparkly sugared cranberries let me know in the comments below or share a photo with me on Instagram @getgettys.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.