These tasty, sugared cranberries are incredibly easy to prepare and make for perfect sweet snacks or to decorate cakes with. They are also great to put into alcoholic beverages as a garnish.
If you are looking to take your cake decorating skills to the next level, then try putting these sugared cranberries on top of my sour cream Bundt cake or pound cake.
I must admit, I’m not a huge cranberry fan outside of cranberry sauce. However, these sugared cranberries do a great job of cutting back on the bitterness after taste that cranberries can leave behind. They are perfect for eating and do a great job of sprucing up the aesthetics of your sweet cakes, tortes, or cupcakes.
If you are a huge cranberry fan then you can use these in a myriad of ways, from adding to a bowl of ice cream, to serving them with coffee after dinner as a sweet snack.
Ingredients for Sugared Cranberries
- Cranberries – Fresh cranberries work best for this recipe.
- Sugar – Plain granulated sugar is great to use.
- Water – Tap water is perfect for this.
How to Make Sugared Cranberries
Follow along with these easy step-by-step procedures for making these tasty, sugared cranberries:
- Add the water and sugar to a small-size pot and heat over medium heat until the sugar is completely dissolved into the water to make a simple syrup. Do not boil the mixture.
- Remove the pot from the burner and cool slightly for 3-4 minutes.
- Put the cranberries into the pot and stir for 1 to 2 minutes to coat.
- Remove the cranberries using a slotted spoon and spread out over a cookie sheet tray lined with parchment paper and cool for about 30 to 45 minutes.
- Next, toss the coated cranberries in a bowl of sugar, in batches, 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.
Make-Ahead
Make-Ahead: You can make these sugared cranberries up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 7 days. Freeze covered for up to 3 months.
Chef Notes + Tips
- You can use frozen cranberries in this recipe.
- Dried cranberries will not work for these.
- It is ok if you are using pure organic cane sugar that has a light brown tint to it.
- If you accidentally boil the simple syrup wait 10-15 minutes away from the burner before putting in the cranberries or else they will pop.
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Easy Sugared Cranberries Recipe
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.
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