Sugared Cranberries
Sweet-tart sugared cranberries make a festive garnish or snack with only three ingredients.
Sugared cranberries are one of those magical holiday treats that look far more elaborate than they are. With just a simmer in simple syrup and a gentle toss in sugar, fresh tart cranberries transform into sparkling, frosted gems. They develop a crisp outer shell that cracks pleasantly under your teeth, followed by the irresistible sweet-tart pop of the berry itself. They’re both visually stunning and incredibly fun to snack on.
These berries shine brightest as a garnish—scattered over cakes and cheesecakes, threaded onto cocktail skewers, or arranged around a holiday charcuterie board. Their vibrant red color and glittering sugar coating add instant festive charm to almost anything you pair them with. Whether you’re decorating a dessert, serving holiday drinks, or putting together a winter grazing table, sugared cranberries bring that unmistakable sense of seasonal sparkle.
What You’ll Like About This Recipe
Just three ingredients. You only need cranberries, sugar, and water to create a holiday garnish that looks like something out of a bakery window.
Quick and beginner-friendly. There’s no complicated candy-making involved—just a simple syrup and a slow dry time that allows the sugar to adhere beautifully.
Festive presentation. These little berries catch the light, adding glittery texture and color to desserts, cocktails, cheese boards, and party platters.
Perfect balance of sweet and tart. The crunchy sugar coating softens the natural tang of cranberries, creating a bright, refreshing bite.
Ideal make-ahead garnish. Once coated and dried, the cranberries hold well for a couple of days, making them perfect for prepping before a holiday event.
Ingredient Notes
- Fresh cranberries – Choose firm, plump, deeply colored cranberries. Soft or wrinkled berries won’t dry properly and may collapse under the syrup. Fresh cranberries hold their shape, maintain vibrant color, and provide the signature sweet-tart pop that makes this recipe work.
- Granulated sugar – Standard white sugar creates the classic frosted finish. A portion is dissolved into the syrup, while the rest is used for coating. Granulated sugar gives the ideal sparkle, whereas superfine sugar produces a more delicate, velvety look. Coarse sanding sugar creates dramatic shine if you prefer a bolder presentation.
- Water – Combined with sugar to form a simple syrup. Use just enough to dissolve the sugar without overcooking the berries. The goal is to lightly coat—not cook—the cranberries so they remain firm and intact with no bursting.
- Optional aromatics – Although not required, adding citrus peel, cinnamon, cloves, or star anise to the syrup can subtly scent the berries, giving you a flavored version without changing the technique.
Steps to Make Sugared Cranberries
- Rinse the cranberries gently under cool water and dry them thoroughly. Excess moisture prevents the syrup from clinging evenly, so take a moment to pat them dry with paper towels. Prepare a baking sheet lined with a wire rack to allow airflow during the drying phase.
- Make the simple syrup by combining water and half of the sugar in a medium saucepan. Warm over medium heat until the sugar dissolves completely. Aim for a gentle simmer rather than a boil—vigorous bubbling increases the risk of cranberries bursting.
- Add the cranberries to the warm syrup and stir gently to coat. Let them heat for just a minute or two. The goal is not to cook them but to let the syrup cling to their surface, creating a sticky base for the sugar coating to later adhere to.
- Transfer the syrup-coated cranberries to the prepared wire rack. Spread them in a single, even layer. Allow them to dry for about 45 minutes, or until they feel tacky but not wet. This tackiness is crucial—if you coat them too soon, the sugar dissolves; too late, and the sugar won’t adhere evenly.
- Place the remaining sugar in a shallow bowl or dish. Roll small batches of the tacky cranberries in sugar, turning them gently until fully coated. Shake off any excess sugar and return them to the wire rack.
- Leave the coated cranberries to dry completely. As they sit, the sugar will form a crisp outer shell that keeps them from becoming sticky. Once dry, they’re ready to garnish desserts, cocktails, or holiday snack boards.
- Use immediately or store lightly covered. If the sugar begins to weep over time, simply re-roll the berries in a teaspoon or two of fresh sugar to refresh their frosted appearance.
Tips
- Do not bring the cranberries to a full boil—they will burst and lose their shape.
- Let the cranberries become tacky before rolling; this step ensures the sugar adheres cleanly rather than melting.
- Work in small batches when coating so the sugar stays dry and loose.
- For extra sparkle, combine granulated sugar with a tablespoon of coarse sanding sugar.
- Store the berries loosely covered so humidity doesn’t cause the sugar to dissolve.
Recipe Variations
- Citrus-scented cranberries. Add strips of orange or lemon zest to the simple syrup. The warm citrus oils subtly perfume the cranberries and pair beautifully with winter citrus desserts.
- Spiced cranberries. Simmer a cinnamon stick, whole cloves, or a star anise pod in the syrup for gentle warmth. This adds a holiday fragrance and works especially well when the berries are used on spice cakes or mulled-wine cocktails.
- Coarse-sugar sparkle. Instead of granulated sugar, coat the cranberries in decorative sanding sugar for a dramatic snowy finish. The larger crystals catch the light beautifully on cakes and cocktail skewers.
- Mixed-berry garnish. Small grapes can be sugared using the same method. Their softer sweetness contrasts nicely with cranberries on cheese boards.
- Double-dipped cranberries. After the first sugar coat dries, roll them again for a thicker, crunchier shell—ideal for decorative bowls or edible centerpieces.
Christmas Recipes
Serving Suggestions
- Scatter over cakes, cheesecakes, or cupcakes for a sparkling festive garnish.
- Top cocktails, mocktails, or punch for a party-ready seasonal touch.
- Pair with a cheese board for a sweet-tart contrast.
How to Store
Refrigerate: Store sugared cranberries in a loosely covered container for up to 3 days. If the coating begins to dissolve or weep, re-roll them in a spoonful of fresh sugar to restore the frosted finish.
Freeze: Not recommended, as freezing melts the sugar shell and softens the berries once thawed.
Frequently Asked Questions
Sugared Cranberries
Ingredients
- 2 cups cranberries
- 1/2 cup water
- 1 cup sugar, divided
Instructions
- Prep the cranberries. Rinse the cranberries and let them dry on paper towels.
- Make the simple syrup. Combine 1/2 cup of water and 1/2 cup of sugar in a saucepan and bring to a boil over high heat. Add the cranberries and return to the boil. Reduce the heat to low and simmer for 3 minutes. Use a slotted spoon to transfer the syrup-coated cranberries to the cooling rack and let them dry for about 45 minutes. They should be slightly sticky to the touch.
- Toss with sugar. Put the remaining 1/2 cup of sugar in a bowl or plate. Add the cranberries, a few at a time, tossing to coat them thoroughly.
- Serve. Serve in small bowls or thread onto skewers or toothpicks. Or use them to decorate a party platter.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
