5 from 1 vote
How to Make Frosty Cranberries
How to Make Frosty Cranberries
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
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.
Course: Topping/Decorative
Servings: 5 cups
Author: Valya at Valya's Taste of Home
  • 12 oz. 340 g – fresh cranberries
  • 1 cup 225 g - sugar
  • Syrup Ingredients:
  • ½ cup 76 g – water
  • 1/3 cup 113 g – sugar
  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.)