These jewel-like Sugared Cranberries are the perfect balance of sweet and tart, with a sparkling sugar coating that makes them absolutely irresistible. They take just 30 minutes to prepare, with most of that being hands-off time. Whether you’re looking for a festive holiday garnish, a simple snack, or an elegant addition to your cheese board, these sugared cranberries will add that special touch!
Why You’ll Love This Recipe
- Simple ingredients: Just three everyday ingredients transform into something spectacular.
- Quick preparation: Less than 10 minutes of active cooking time gets these ready to go.
- Versatile: Use them as garnishes, snacks, or elegant additions to desserts and cocktails.
- Impressive presentation: The sugar-coated berries look like they took hours to make, but they’re actually incredibly simple.
- Perfect sweet-tart balance: The sugar coating beautifully offsets the natural tartness of cranberries.
Ingredients You’ll Need
- Fresh cranberries: The star of the show, providing that beautiful ruby color and tart flavor. Make sure they’re firm and bright red with no soft spots.
- Granulated sugar: Used both in the simple syrup and for the sparkling coating. The sugar syrup helps the outer coating stick while adding just enough sweetness to balance the tartness.
- Water: Combined with sugar to create a simple syrup that coats the cranberries, giving the exterior sugar something to cling to.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Flavor Infusions
Add a teaspoon of vanilla extract, orange zest, or cinnamon to the simple syrup for subtle flavor variations.
Sugar Options
Try superfine sugar for a finer coating or use colored sugar for themed occasions (green and red for Christmas, pastels for Easter).
Spiced Version
Add a cinnamon stick, star anise, or a few cloves to the simple syrup as it heats for a warm, holiday flavor.
Adult Version
Add a splash of bourbon, rum, or Grand Marnier to the simple syrup for sophisticated cocktail garnishes.
How to Make Sugared Cranberries
Step 1: Make the Simple Syrup
Combine 1 cup sugar and water in a small saucepan over medium heat. Bring the mixture to a boil, then reduce to a simmer, stirring until all sugar dissolves completely. You’re creating a sticky base that will help the outer sugar coating adhere.
Step 2: Blanch the Cranberries
Add your rinsed cranberries to the simple syrup and stir gently to coat each berry thoroughly. Let them cook for just 1 minute—no longer! We’re just warming them through, not bursting them. Remove from heat immediately.
Step 3: Sugar Coating
Pour the remaining ½ cup sugar into a small bowl. Using a slotted spoon, carefully transfer the cranberries from the syrup, allowing excess syrup to drip off. Gently toss the cranberries in the sugar until they’re completely coated with the sparkling crystals.
Step 4: Dry and Set
Transfer the sugar-coated cranberries to a baking sheet in a single layer, making sure they don’t touch each other. Let them dry for 10-15 minutes until the sugar coating sets and becomes slightly crisp.
Pro Tips for Making the Recipe
- Watch your timing: Cook the cranberries in the syrup for exactly 1 minute—any longer and they’ll start to pop and lose their round shape.
- Let them drip: Make sure to let excess syrup drip off completely before rolling in sugar, or you’ll end up with clumps.
- Single layer drying: When setting the cranberries to dry, ensure they aren’t touching to prevent them from sticking together.
- Save that syrup: Don’t throw away the cranberry-infused simple syrup! It makes a delicious addition to cocktails, tea, or even drizzled over pancakes.
- Use fresh cranberries: Frozen cranberries release too much moisture when thawed and won’t hold the sugar coating as well.
How to Serve
As a Garnish
Place a few sugared cranberries on top of cakes, cupcakes, or cheesecakes for an elegant pop of color and flavor.
With Cheese
Add to cheese boards for a sweet-tart counterpoint to rich cheeses, especially brie or goat cheese.
In Cocktails
Use as a gorgeous garnish for holiday cocktails, particularly those with clear spirits like vodka or gin.
As a Snack
Enjoy them on their own as a sweet-tart snack—a healthier alternative to traditional candy.
Festive Décor
Use them to decorate holiday tables or as edible garnishes for your Thanksgiving turkey platter or Christmas ham.
Make Ahead and Storage
Storing Leftovers
Store sugared cranberries in an airtight container at room temperature for up to 2 days. Avoid refrigeration as moisture will dissolve the sugar coating.
Make Ahead
These can be made a day ahead for parties or holiday meals. If they lose some of their sparkle, simply roll them in a bit more sugar before serving.
Freezing
Sugared cranberries don’t freeze well, as they’ll become soft and lose their crisp coating when thawed.
Leftover Syrup
The cranberry-infused simple syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. Use it in cocktails, coffee, or to sweeten tea.
FAQs
Can I use frozen cranberries instead of fresh?
While fresh cranberries work best for this recipe, you can use frozen in a pinch. The key is to not thaw them first—add them frozen directly to the hot syrup. Keep in mind that the sugar coating may not adhere as well, and the texture may be slightly softer.
Why did my cranberries split open?
Cranberries split when they’re heated too long. Make sure to cook them in the syrup for only 1 minute, and maintain a gentle simmer rather than a rolling boil. If your berries are splitting, your syrup might be too hot.
How can I make the sugar coating stick better?
Make sure your simple syrup is sticky enough by ensuring all sugar is dissolved. Let excess syrup drip off completely before rolling in sugar. If needed, you can double-coat by letting the first layer dry slightly, then dipping in syrup again and rolling in fresh sugar.
Are sugared cranberries too tart to eat?
The sugar coating transforms the natural tartness of cranberries into a delightful sweet-tart experience. While they still retain some tanginess, the sugar balances it nicely. If you’re sensitive to tartness, you can blanch the cranberries for an extra 30 seconds in the syrup.
Final Thoughts
These Sugared Cranberries are truly one of those magical recipes where minimal effort yields maximum impact. They transform an ordinary holiday spread into something special, adding sparkle, color, and a perfect balance of flavors. Whether you’re using them as a garnish, adding them to a cheese board, or simply snacking on them straight from the tray, they’re sure to impress. Give this simple recipe a try—I guarantee these glistening ruby treats will become a holiday tradition in your home!
Print
Sugared Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Description
Experience the perfect sweet-tart snack or garnish with this delicious sugared cranberries recipe. These shiny, frosty delights are perfect for holiday treats, cocktail garnishes, or as a simple snack when you’re craving something unique and festive. Easy to prepare and stunningly beautiful, these will elevate any dish or drink.
Ingredients
For the Sugar Syrup:
- 1 cup granulated sugar
- 1 cup water
For the Cranberries:
- 1 (12 oz) bag of fresh cranberries, rinsed
For Coating:
- 1/2 cup granulated sugar
Instructions
- Make the Sugar Syrup
Combine 1 cup of sugar and 1 cup of water in a small saucepan. Bring it to a boil over medium heat while stirring to dissolve the sugar completely. Once boiling, reduce to a simmer. - Coat the Cranberries in Syrup
Add the rinsed cranberries to the saucepan with the sugar syrup. Stir gently but frequently to ensure all the cranberries are coated with the sticky sugar water. Cook the cranberries in the syrup for about 1 minute, but avoid overcooking them. Remove the saucepan from the heat. - Prepare the Sugar Coating
In a small mixing bowl, add the remaining ½ cup of granulated sugar. Using a slotted spoon, carefully transfer the cranberries from the sugar syrup into the bowl, letting the excess syrup drip off before placing them into the sugar. - Toss and Coat
Toss the cranberries gently in the sugar until evenly coated. If needed, retoss some cranberries to achieve full coverage. - Dry the Cranberries
Use a clean, dry spoon to transfer the sugared cranberries to a cookie sheet or parchment paper. Let them dry and crisp up for about 15 minutes, allowing the sugar coating to set before enjoying or using them as a garnish.
Notes
- Ensure the cranberries are well-coated in the sugar syrup but not overcooked to maintain their firmness and tart flavor.
- Store the sugared cranberries in an airtight container at room temperature for up to 2-3 days.
- If you’re using these as a garnish, consider pairing them with holiday-themed desserts or cocktails for an extra festive touch.
- To create a variety, try substituting regular granulated sugar with fine caster sugar for a more delicate coating.
Nutrition
- Serving Size: 1 cup
- Calories: 90kcal
- Sugar: 22g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
