Sugared Cranberries
Sweet-tart sugared cranberries make a festive garnish or snack with only three ingredients.
Sugared cranberries are a simple way to add instant holiday sparkle to your table. The crisp sugar coating gives each berry a frosty, jewel-like look while balancing their natural tartness with a sweet crunch.
They’re delicious as a snack, but the real magic is in their presentation—scatter them over cakes, cheesecakes, or charcuterie boards for a festive pop of color and flavor. I like to put them on little skewers as a fun party treat or cocktail addition.
Why You’ll Love It
Only three ingredients. With just fresh cranberries, sugar, and water, you can create a dazzling treat that looks far more elaborate than it is.
Fast and easy. A quick simmer in simple syrup and a toss in sugar are all it takes to achieve sparkling, jewel-like berries in under an hour.
Beautiful garnish. These frosty cranberries add sweet-tart flavor and eye-catching holiday sparkle to desserts, cocktails, or even cheese boards.
Ingredient Notes
- Cranberries: Use fresh, firm berries for the best texture and appearance.
- Sugar: White granulated sugar gives the prettiest sparkle.
- Water: Just enough to make a simple syrup for coating.
Steps to Make Sugared Cranberries
- Rinse and dry the cranberries. Line a large sheet pan with a rack.
- Simmer water and half of the sugar to make a syrup. Add the cranberries and cook briefly until coated.
- Transfer the berries to the rack and let them dry until slightly sticky, about 45 minutes.
- Toss the sticky cranberries in the remaining sugar until well coated. Let dry completely before using or storing.
Recipe Variations
- Add citrus flavor. Stir a strip of orange or lemon zest into the syrup for a subtle citrus note.
- Spice it up. Add a cinnamon stick or a few cloves to the syrup for gentle warmth.
- Use different fruits. Try small grapes.
Serving Suggestions
- Scatter over cakes, cheesecakes, or cupcakes for a sparkling garnish.
- Top cocktails, mocktails, or punch for a festive touch.
- Pair with a cheese board for a sweet-tart contrast.
How to Store
Refrigerate: Keep in an airtight container for up to 3 days. The sugar will weep in time, but you can just re-toss them in sugar to refresh them.
Freeze? Not recommended; the sugar coating will dissolve.
Make-Ahead Tip
Sugared cranberries can be prepared a day in advance. Keep them uncovered at room temperature for the first few hours, then transfer to a covered container once completely dry.
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.
