Sugared Cranberries Recipe made with fresh cranberries, sugar, and water—sparkly, tart-sweet treats perfect for cocktails, cakes, or snacking.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you—the first time I tried this Sugared Cranberries Recipe, it wasn’t because I was trying to impress anyone. I just wanted my cake to look… well, less boring. I had baked this plain white cake that tasted great but looked like it belonged at a potluck in 1992. You know what I mean? No flair, no sparkle, just cake. Then I remembered seeing sugared cranberries scattered over a fancy holiday tart in some glossy magazine and thought, eh, how hard could it be?
Turns out, harder than I thought. At least the first time. I rushed through the drying step (patience has never been my strong suit), and the result? A sticky cranberry clump that looked like something you’d scrape out of a candy jar that’d been sitting in the sun too long. But when I finally slowed down, gave them the time they needed, and rolled them twice in sugar? Magic. They looked like frosted jewels—like the kind of thing you’d imagine a Hallmark Christmas movie mom casually whipping up while humming carols. And the taste? Sweet, tart, crunchy. Like a Sour Patch Kid but dressed for the holiday party.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sugared Cranberries Recipe?
Here’s why this Sugared Cranberries Recipe is such a keeper—it’s ridiculously easy. We’re talking three ingredients, no candy thermometer, no fuss. But the end result looks like you’ve been baking all day with the Great British Bake Off soundtrack playing in the background. And they’re not just pretty. They’ve got this addictive balance of tart cranberry bite with a sweet crunchy sugar shell. Honestly, I sometimes make them just for snacking, forget the garnishing.
They’re also versatile. Want to jazz up a cheesecake? Done. Need a cocktail garnish that makes your drink look like a $14 holiday special? These will do it. And if you’re anything like me, sometimes you just eat them straight from the rack, sticky fingers and all, and call it “quality control.”
Ingredient Notes:
The ingredient list for this Sugared Cranberries Recipe is laughably short, but let’s be real—every piece counts.
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Fresh cranberries – They’ve gotta be firm, glossy, bright red. Toss the mushy ones. If you wouldn’t eat it raw, don’t sugar it.
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Sugar – Granulated is your friend here. Half goes into the syrup, half into the glittery coat.
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Water – Nothing fancy, just tap water. The supporting actor that no one talks about but makes the whole show work.
How To Make Sugared Cranberries?
Okay, let’s break this down. Don’t worry—it’s not rocket science, just a little patience and sugar.
Step 1: Prep the cranberries
Rinse ’em, dry ’em, and toss any that are bruised or mushy. They won’t hold up.
Step 2: Make the syrup
Heat water and half the sugar in a saucepan until it’s dissolved. Don’t overthink it—you’re not making caramel. Just stir until smooth.
Step 3: Coat the berries
Take the pan off the heat and gently stir in the cranberries. You want them coated but not cooked to mush. Think “sugar bath,” not “sugar sauna.”
Step 4: Dry time (round one)
Spoon them onto a wire rack over a baking sheet. Let them sit about an hour. Yes, an hour. This is the part where you’ll be tempted to rush it—don’t. Learned that the hard way.
Step 5: Sugar roll
Pour the rest of the sugar into a bowl and roll a handful of cranberries at a time. Shake off the extra. Suddenly they look like snow-dusted ornaments.
Step 6: Dry again
Let them sit for another hour so the coating sets. Go wrap a present or binge a Christmas movie while you wait. By the time you’re back, you’ll have perfect sugared cranberries ready to go.
Storage Options:
So, how long do these shiny little gems last? Ideally, eat them the same day—they’re sparkliest then. But if you’re planning ahead, keep them in an airtight container at room temp for up to 2 days. They’ll still taste good, just a little less crisp. Pop them in the fridge, and you’ll stretch it to about 4 days. But let’s be real—mine never last past day one.
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Variations and Substitutions:
This Sugared Cranberries Recipe is kind of a blank canvas. Here are some ways to change it up:
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Add orange juice or zest to the syrup for a citrusy twist.
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Toss in a cinnamon stick while the syrup’s heating for extra holiday vibes.
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Try it with other fruits—red grapes, blueberries, even thin slices of clementine.
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Use superfine sugar for the final roll if you want more of a glittery, icy effect.
What to Serve with Sugared Cranberries?
These aren’t just for snacking (though, let’s be honest, that’s half the fun). They can pull double duty:
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Cakes & cupcakes – Sprinkle them on top, instant glam.
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Cocktails – Pop a few on a toothpick and suddenly your drink looks like it came from a fancy bar.
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Cheese boards – That sweet-tart crunch next to sharp cheddar or brie? Yes, please.
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Straight out of the bowl – Don’t judge me until you try it.
Frequently Asked Questions:
Can I make these ahead?
Sure, but they’re best the first 24 hours. After that, they start losing their crunch.
Do I need fresh cranberries?
Yep. Frozen ones thaw into mush, and mush does not sparkle.
Why didn’t the sugar stick?
Most likely you didn’t let them dry long enough after the syrup. Sticky doesn’t equal sparkly.
And there you have it—my tried, tested, and sometimes slightly chaotic Sugared Cranberries Recipe. They’re festive, they’re foolproof once you get the hang of it, and they make you look like you spent way more time in the kitchen than you actually did. So, what about you—are you going to use them on a cake, in a cocktail, or are you just going to eat them straight off the rack like I do?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sugared Cranberries Recipe
Ingredients
- 1 cup fresh cranberries
- ½ cup water
- 1 cup granulated sugar divided
Instructions
Prepare the cranberries
- Rinse the cranberries thoroughly and discard any soft or damaged berries. Set aside.
Create the syrup
- In a medium saucepan, combine ½ cup granulated sugar with the water. Heat over medium-low, stirring occasionally, until the sugar is fully dissolved.
Coat the cranberries
- Remove the saucepan from the heat and gently stir in the cranberries, ensuring each berry is well coated with the syrup.
First drying period
- Using a slotted spoon, transfer the cranberries to a wire rack placed over a baking sheet. Allow them to dry for approximately 1 hour, or until tacky to the touch.
Sugar coating
- Place the remaining ½ cup granulated sugar into a shallow bowl. Roll a few cranberries at a time in the sugar until evenly coated, then transfer them back to the wire rack.
Final drying
- Allow the sugar-coated cranberries to dry on the rack for an additional hour to set the coating. Serve as a garnish, topping, or sweet-tart snack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
