The holidays are upon us! It's hard to believe, but it's always an exciting time! These sugared cranberries add a beautiful sparkle garnish to any dessert or a great treat to a cheese board. If you've tried making frosted cranberries before, you know it can be pretty tricky, but I'll share what works for me.
Table of Contents
Sugared cranberries are candied cranberries coated with sugar syrup and dusted with sugar. They require only three simple ingredients and are so easy to make. They usually serve as a festive touch to any of your holiday desserts, like meringue baskets.
Why You'll Love This Recipe
- They are stunning: The result is incredibly beautiful- little berries that sparkle. They look gorgeous as a dessert topper!
- Tasty snack: The outsides are crisp, they burst in your mouth with a crunchy little sugary exterior that balances out the tartness.
- Party showstopper: They are great as a party snack, appetizer, wreath decor for a cheese plate, or a sparkly addition to a charcuterie board.
Key Ingredients
- Fresh cranberries - We'll be using the entire 12 oz bag that is sold at most grocery stores.
- White granulated sugar - Sugar will be used to make the syrup and to coat cranberries
- Water - The water will be used to make the sugary syrup.
How to Make Sugared Cranberries
Rinse cranberries and pick through them by removing squishy or damaged ones.
Next, to make a simple syrup mixture we will combine water and sugar in a medium saucepan and let it come to a boil. Make sure to stir constantly until the sugar dissolves.
Reduce temperature to medium heat and cook the syrup for a minute. Remove from heat, set aside, and let cool for 15 – 20 minutes before coating with white granulated sugar.
Pour warm sugar syrup over the cranberries. Mix cranberries and syrup until all are well coated. Drain or use a slotted spoon to remove syrup-coated cranberries into a sifter for the excess syrup to drip off before coating with sugar.
Finally, transfer syrup-coated cranberries onto a large plate with sugar. Coat all berries with sugar. Scoop some cranberries out, place them into a strainer, and shake excess sugar off the sugar-coated cranberries.
Transfer sugared cranberries onto a wire rack, parchment paper, or silicon mat and let them dry completely (a couple of hours to overnight).
Once dried, store in a cool, dry place. It is ideal to decorate desserts with frosted cranberries 2 hours before serving. (Otherwise, the sugar will become moist. Frosting made with sour cream or Greek yogurt will melt the sugar quicker on candied cranberries.)
For a full list of ingredients and instructions, see the recipe card below.
Frequently Asked Questions
Store sugared cranberries uncovered at room temperature for up to 3 days.
Sugared or candied cranberries are good to eat. They make the best sugared cranberries snack. They are sweet with a bit of tartness and are pretty tasty.
Absolutely! I have used this syrup to make candied grapes and citrus slices for the chocolate orange cake.
Yes, you can! Spices like cinnamon is a great addition to the candied cranberries.
What to do with Leftover Cranberries
Leftover sugared cranberries are great for making cranberry sauce. Simply put them into a small saucepan with a little bit of water and make a quick sauce for cranberry bars or as a topping for your pancakes.
Recipe Card
Sugared Cranberries (Festive Dessert Topping)
Ingredients
- 12 oz. fresh cranberries
- 1 cup granulated sugar
For the Syrup
- ½ cup water
- ⅓ cup granulated sugar
Instructions
- Rinse cranberries and pick through them by removing squishy or damaged ones.
- Next, to make a simple syrup mixture we will combine water and sugar in a medium saucepan and let it come to a boil. Make sure to stir constantly until the sugar dissolves.
- Reduce temperature to medium heat and cook the syrup for a minute. Remove from heat, set aside, and let it cool for 15 – 20 minutes before coating rinsed cranberries.
- Pour warm sugar syrup over the cranberries. Mix cranberries and syrup ultill well coated. Drain or use a slotted spoon to remove syrup-coated cranberries into a strainer for the excess syrup to drip off before coating with sugar.
- Transfer syrup-coated cranberries onto a large plate with sugar. Coat all berries with the sugar. Scoop some cranberries out, place them into a strainer, and shake excess sugar off the sugar-coated cranberries.
- Finally, transfer sugared cranberries onto a wire rack, silicon mat, or parchment paper, and let them dry completely (a couple of hours to overnight).
- Once dried, store in a cool, dry place. Decorate desserts with frosted cranberries 2 hours before serving.
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This recipe was originally posted on November 1, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Lisa Sharpe says
I am interested in making these. Are the cranberries' sharpness muted by the sugar?
Valya's Taste of Home says
Somewhat. Thanks for asking!
Anastasiya says
I'm making these beauties for a teachers party today! Cant wait to impress the crowd with these amazing taste bud shocking baskets! Keep up your good work!
valya'stasteofhome.com says
Thank you!
Natasha says
Wow! These are so adorable! I see why they would make a beautiful dessert decor.
valya'stasteofhome.com says
Thank you! They are super cute and so easy to make. Appreciate your feedback 🙂