How to Make Sugared Cranberries

There’s something beautiful about sugared cranberries; so pretty and sparkly that they almost look like ornaments. They make anything, from a simple cake to a glass of wine, look perfect for Christmas. The best part is they’re super easy to make and all you need is sugar and water. Keep a bag of cranberries on hand so that you’re ready to turn any recipe into something extra special.

Sugared Cranberries

Sparkling and beautiful, these add a magical touch to cakes and cocktails. They’re easy to make and most of the time spent is just letting them dry. Makes 1 cup.

Prep Time 15

Drying time 1

Total Time 1 15

Ingredients

½ cup water
¾ cup sugar ½ cup for the syrup and ¼ cup for rolling
1 cup fresh cranberries

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Instructions

Make the syrup. Make the syrup In a small saucepan over low heat, combine ½ cup water and ½ cup sugar. Stir until the sugar is fully dissolved, creating a simple syrup. Remove the pan from heat.
Dunk and soak the cranberries. Add the fresh cranberries to the syrup, stirring gently to make sure each berry is fully coated. Cover the pan and let the cranberries sit for 10 minutes to absorb the syrup.
Strain. Carefully remove the cranberries using a strainer or slotted spoon. If desired, reserve the leftover sugar syrup for cocktails or other recipes.
Dry. Spread the cranberries on a parchment-lined baking sheet in a single layer. Allow them to dry at room temperature for 1 hour. The cranberries should be sticky but no longer wet.
Roll. Place the remaining ¼ cup of sugar on a plate. Roll the dried cranberries in the sugar until they are completely coated and sparkly.

Notes

Keep the syrup warm but not boiling to prevent the cranberries from bursting.
Make sure the cranberries are spread out evenly when drying to avoid clumps.
Store sugared cranberries in an airtight container at room temperature for up to 2-3 days.

These cranberries go through two simple steps to turn them so pretty. The warm syrup coating helps the final sugar layer stick and sweetens them up a bit. Then the final roll in sugar gives them their sparkle.

You really need fresh cranberries, and they’re easy to find during the holidays. Look for berries that are firm and bright red; they should bounce if you drop one on your counter (though maybe don’t test this in front of anyone else!).

Kitchen Wisdom

Here’s a frugal tip our great-grandmothers knew well: don’t toss that leftover cranberry syrup! It’s essentially a cranberry simple syrup that adds color and tartness. You can use it in winter cocktails, hot tea, or brushed over cakes. In fact, you can reuse it to make a second batch of sugared cranberries, though they’ll be a bit less sweet. I love it in hot apple cider.

Tips for Success

Check your syrup temperature by dipping a clean finger in; it should feel warm but not hot enough to make you pull away

Give the cranberries enough space to dry: if they don’t have enough space, the sugar will clump.

Roll them in batches for the most even coating.

Ingredients and Equipment

Fresh cranberries: They need to be firm!

Sugar: Regular granulated is all you need, but if you can find superfine sugar, it’s actually even prettier!

Rimmed baking sheet: This will keep things from rolling around as they dry.

Parchment paper: Makes for easy cleanup.

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Make It Your Own

This is a super simple recipe but you can still give it a twist.

Try rolling in vanilla sugar instead of plain sugar
Use the leftover simple syrup for holiday cocktails
Add orange zest to your rolling sugar

Storage & Serving

Garnish holiday cakes, they’re especially pretty on Christmas Bundt cakes.
Add to cheese boards.
Float in champagne cocktails.

These beauties will stay sparkly for 2-3 days in an airtight container at room temperature. Don’t refrigerate them, as this can make the sugar coating weep.

Common Questions

Why did my cranberries split?

Your syrup was likely too hot. Keep it just warm enough to dissolve the sugar.

Why isn’t my sugar sticking?

The cranberries might be too wet or too dry. They should feel tacky but not wet when you roll them.

These are one of those simple but pretty touches that make holiday dishes feel special. Just a few minutes of hands-on time makes every drink and baked good all the more beautiful.

How to Make Sugared Cranberries