This sugared cranberries recipe brings a frosty, festive look to all your holiday dishes.
Simply coat cranberries in an easy simple syrup mixture, then roll them in sparkly sugar for a fun and fancy topping, garnish or even a snack.
You’ll Love These Sugared Cranberries Because…
- They can be made with two ingredients and just ten minutes of prep.
- A sugared cranberry adds a sweet-tart sparkle to all your holiday recipes.
- The leftover simple syrup can be used to sweeten cocktails and tea.
- Make a double batch and store cranberries in the freezer for cocktails, white chocolate bark, or for a fun and festive snack.
Ingredients and Variations
Cranberries: Fresh or frozen cranberries can be used in this recipe.
Sugar: Any variety of sugar works. Larger grains of sugar reflect the light and create a sparkly effect, but even caster sugar (superfine) or regular granulated sugar works. Why not try a combination of both?
Variations
You can also make sugared blueberries, raspberries, grapes, and citrus slices using this same recipe.
For an extra tart, yet delicious result, replace the water with fruit juice such as cranberry, pineapple, or orange juice.
How to Make Sugared Cranberries
- Make simple syrup by dissolving sugar in boiling water (recipe below).
- Add cranberries and transfer to a rack until they’re sticky.
- Toss in sugar and spread them on a baking sheet to dry completely before using.
Ways to Use Sugared Cranberries
Use sweet and sparkly sugared cranberries to top a homemade pumpkin pie or some caramel mini cheesecakes or garnish the platter of a holiday turkey.
Storing Sugared Cranberries
- Keep leftover sugared cranberries in a covered container in the refrigerator for up to 3 days.
- Freeze them on a baking sheet before transferring them to a zippered bag (this prevents the cranberries from sticking together). Keep frozen for up to 2 months.
- Add a sugared cranberry to a mug of warm apple cider or hot cocoa. Also delicious swirled into overnight oats for a sweet-tart surprise.
A Sugared Cranberry Adds Holiday Flair To…
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Sugared Cranberries
Equipment
Ingredients
- 1 cup fresh cranberries
- 1 cup granulated sugar divided
- ½ cup water
Instructions
- Add a baking rack to a baking tray, or line a baking tray with parchment paper.
- To a small saucepan over medium heat, add ½ cup sugar and water. Stir and heat until the sugar is completely dissolved. Remove from heat and let the simple syrup cool for 5 minutes.
- Add fresh cranberries to the simple syrup and stir to coat. Soak in the syrup for about 10 minutes, stirring occasionally if they are not submerged.
- With a slotted spoon, remove cranberries from the syrup. Allow excess syrup to drip off and place coated cranberries on the wire rack or parchment paper.
- Spread cranberries out into a single layer (to avoid sticking together). Dry for 1 hour. Cranberries should be tacky to the touch. If they are not, dry for another 15 minutes.
- To a small bowl, add remaining ½ cup sugar. Gently roll each cranberry in sugar until evenly coated.
- Place sugared cranberries on a clean baking tray or plate. Allow to dry completely for about 30 minutes. The sugar will harden and be crunchy.
- Use for garnish or a snack.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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