How to Make Frosty Cranberries

The holidays are just around the corner! Hard to believe but always an exciting time. Especially for food bloggers who get to create seasonal and fun goodies! This one adds a nice touch to both Thanksgiving and Christmas celebrations. If you've tried making frosted cranberries before, you know it can be pretty tricky, but I'll share what works for me.

I usually make them for a decorative topping on dessert but they're also edible if you can handle it. The berries themselves are a bit bitter so the sugar coating balances them with sweetness and makes them look beautiful. Have fun with these!

Ingredients:
12 oz. (340 g) – fresh cranberries
1 cup (225 g) - sugar

Syrup Ingredients:
½ cup (76 g) – water
⅓ cup (113 g) – sugar

Instructions:
1. Combine water and sugar in a small pot. Bring to a boil and let it boil for 30 seconds. Remove from heat, set aside and let it cool for about 15 – 20 minutes.

2. Wash cranberries and place them in a large bowl. Pour warm sugar syrup over cranberries. Mix cranberries and syrup together. Drain the syrup coated cranberries through a sifter and let the syrup drip.

3. Move syrup coated cranberries onto a large plate of sugar. Coat them with the sugar. Scoop some cranberries out, place into a strainer, and shake excess sugar off the sugar-coated cranberries.

4. Transfer onto a non-stick mat for the sugar-coated cranberries to dry.

5. Once dried, store in a cool, dry place. They should be used within 24 hours of frosting. Decorate desserts with frosty cranberries 2 – 4 hours before serving. (Otherwise, the sugar will dissolve in the cream, depending on the cream you use. Creams made with  sour cream or Greek yogurt melt sugar quicker.)

How to Make Frosty Cranberries

This one adds a nice touch to Thanksgiving and Christmas. I usually make them for a decorative topping on dessert. The berries themselves are a bit bitter so the sugar coating balances with sweetness and make them look beautiful.

5 from 1 vote

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Course: Topping/Decorative

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 5 cups

Author: Valya's Taste of Home

Ingredients

• 12 oz. 340 g – fresh cranberries
• 1 cup 225 g - sugar
• Syrup Ingredients:
• ½ cup 76 g – water
• ⅓ cup 113 g – sugar

Instructions

• Combine water and sugar in a small pot. Bring to a boil and let it boil for 30 seconds. Remove from heat, set aside and let it cool for about 15 – 20 minutes.
• Wash cranberries and place them in a large bowl. Pour warm sugar syrup over cranberries. Mix cranberries and syrup together. Drain the syrup coated cranberries through a sifter and let the syrup drip.
• Move syrup coated cranberries onto a large plate of sugar. Coat them with the sugar. Scoop some cranberries out, place into a strainer, and shake excess sugar off the sugar-coated cranberries.
• Transfer onto a non-stick mat for the sugar-coated cranberries to dry.
• Once dried, store in a cool, dry place. They should be used within 24 hours of frosting. Decorate desserts with frosty cranberries 2 – 4 hours before serving. (Otherwise, the sugar will dissolve in the cream, depending on the cream you use. Creams made with sour cream or Greek yogurt melt sugar quicker.)

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Kitchen items I used in making this recipe:

(If you need any of these items, simply press on the picture to order)