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    Home > Holidays and Seasonal

    How to Make Frosty Cranberries

    Published: Nov 3, 2016 by Valya's Taste of Home · 6 Comments

    Jump to Recipe Print Recipe

    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
    How to Make Frosty Cranberries
    Syrup Ingredients:
    ½ cup (76 g) – water
    ⅓ cup (113 g) – sugar
    How to Make Frosty Cranberries

    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.
    How to Make Frosty Cranberries

    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.
    How to Make Frosty Cranberries

    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.
    How to Make Frosty Cranberries

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

    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

    How to Make Frosty Cranberries

    How to Make Frosty Cranberries

    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
    Print Pin Rate
    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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    How to Make Frosty Cranberries

    Kitchen items I used in making this recipe:

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

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    Reader Interactions

    Comments

    1. Lisa Sharpe says

      November 23, 2021 at 3:28 am

      I am interested in making these. Are the cranberries' sharpness muted by the sugar?

      Reply
      • Valya's Taste of Home says

        November 24, 2021 at 3:30 pm

        Somewhat. Thanks for asking!

        Reply
    2. Anastasiya says

      December 20, 2016 at 3:16 pm

      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!

      Reply
      • valya'stasteofhome.com says

        December 20, 2016 at 6:36 pm

        Thank you!

        Reply
    3. Natasha says

      November 03, 2016 at 11:23 am

      5 stars
      Wow! These are so adorable! I see why they would make a beautiful dessert decor.

      Reply
      • valya'stasteofhome.com says

        November 03, 2016 at 11:31 am

        Thank you! They are super cute and so easy to make. Appreciate your feedback 🙂

        Reply

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    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

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