Sugared Cranberries
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These sugared cranberries are incredibly easy to prepare with only three ingredients and they make perfect sweet snacks or cake decorations. I also enjoy adding them to drinks as a garnish because they create the most festive holiday look.
I must admit that I am not a huge cranberry fan outside of my homemade cranberry sauce. However, these sugared cranberries do a great job of softening the bitter after taste that cranberries usually leave behind. They taste great on their own and they look amazing as a garnish on my Christmas Yule Log Cake.
Sugared Cranberries
Sugared cranberries are fresh cranberries that are coated in a simple mix of sugar and water, which gives them a sparkling crunchy coating and a sweet pop of flavor. They are often used as a festive garnish and they also make a fun little snack on their own.
I keep my recipe very simple by using classic ingredients like fresh cranberries, sugar, and water. The water and sugar create a syrup that helps the extra sugar stick to the cranberries and gives them the frosted look I want for decorating everything from drinks to cakes. You can prep them in about 15 minutes plus some resting time, so I highly recommend making these cute garnishes to elevate your holiday table.
Ingredients and Substitutions
Three simple ingredients come together to create the most festive touch to add to your dishes. Here is what I use:
- Cranberries – Fresh cranberries work best for this recipe. Frozen cranberries can be used, but they soften as they thaw and will not stay as firm.
- Sugar – I use plain granulated sugar. If you want a substitution, you can use superfine sugar because it sticks even better and gives a softer sparkle, but I do not recommend powdered sugar since it does not coat well.
- Water – Tap water is what I use.
How to Make Sugared Cranberries
Make the simple syrup: I add the water and sugar to a small pot and heat it over medium until the sugar fully dissolves into the water. Then, I remove the pot from the burner and let it cool slightly for a few minutes.
Coat the cranberries: I put the cranberries into the pot and stir for 1 to 2 minutes to coat them.
Cool: I remove the cranberries with a slotted spoon and spread them out on a parchment lined cookie sheet tray, then I let them cool for about 30 to 45 minutes.
Sugar coat: Next, I toss the coated cranberries in a bowl of sugar, working in batches, to completely cover them and give them a frosted look.
Dry the cranberries: I set them on a separate parchment lined cookie sheet tray for another 30 to 45 minutes or until the sugar has dried onto them.
chef tip + notes
I highly recommend for making my sugared cranberries to let the simple syrup rest for a moment before you add the fresh berries. Why? A hot syrup can cause the cranberries to split, so when you give the syrup a few minutes to cool, the berries stay whole, the coating sticks well, and that frosted finish looks like something straight off a holiday table.
- Do not use dried cranberries: I do not use dried cranberries for this recipe because they do not coat properly. Fresh cranberries give the best texture and look.
- Coat in small batches: I roll the cranberries in sugar a few at a time so they coat completely. It helps me get that perfect frosted look.
- Give them time to dry: I let the cranberries dry on parchment so the sugar sets. This step keeps the coating crisp.
- Use fresh cranberries: I choose fresh cranberries because they stay firm and look beautiful. They give the best sparkle for decorating.
- Chill before serving: I chill the sugared cranberries before serving. It keeps the sugar crisp and refreshing.
Serving Suggestions
If you are a huge cranberry fan, then you can use these in a myriad of ways, from adding them to a bowl of vanilla ice cream or chocolate whipped cream to serving them with a cortadito coffee after dinner as a sweet snack.
I love using them to dress up other recipes. I often place a handful on top of my chocolate mousse to give it a festive sparkle, or I mix a few into cream cheese frosting the way my daughter enjoys when we bake together.
Make-Ahead and Storage
Make-Ahead: You can make these sugared cranberries up to 2 days ahead of time.
How to Store: I keep them covered at room temperature for up to 3 days. I also cover and refrigerate them for up to 7 days. If I want to save them longer, I freeze them covered for up to 3 months.
More Sweet Treat Recipes
- Chocolate Ganache
- Meringue Mushrooms
- Layered Rum Pumpkin Cake
- Pumpkin Bars
- Homemade Apple Pie Recipe
Sugared Cranberries
Ingredients
- 1 ½ cups sugar
- ½ cup water
- 1 cup fresh cranberries
Instructions
- Add ½ cup of sugar and the water to a small size sauce pot and heat over medium heat until the sugar is completely dissolved. Do not boil.
- Remove the pot from the burner and mix in the cranberries and stir for 1 to 2 minutes until they are coated.
- Remove the cranberries using a slotted spoon and spread them out over a cookie sheet tray lined with parchment paper and let them cool for about 30 to 45 minutes. They will be sticky so try to spread them out from one another.
- Next, toss the coated cranberries in batches in a small size bowl of sugar to completely coat them and give them a frosted look.
- Set them on a separate cookie sheet tray lined with parchment paper for a further 30-45 minutes or until the sugar has dried onto them.
Can you use lemon or orange juice in place of water to sugar the cranberries to add an extra layer of flavor?
That would make it extremely acidic as it cooks down.