Table of Contents
Why You’ll Love This Sugared Cranberries Recipe
- Balances sweet and tart perfectly, making each cranberry a delightful burst of flavor.
- Uses fresh cranberries for the best texture and taste—never frozen.
- Minimal and straightforward ingredients you likely already have.
- Creates a beautiful, sparkling garnish that brightens up any dish or drink.
Ingredients for Sugared Cranberries
- 1 cup (120g) fresh cranberries (do not use frozen)
- 3/4 cup (180g/ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
How to Make Sugared Cranberries: Step-by-Step Instructions
- Place the cranberries in a medium heat-safe bowl. Set aside.
- In a medium saucepan over medium heat, bring water and 3/4 cup (150g) sugar to a simmer. Whisk until sugar dissolves, then remove from heat and cool for 5 minutes.
- Pour the sugar syrup over cranberries and stir. Cover and set aside for 15 minutes.
- Line a baking sheet with parchment paper or silicone mat. Using a slotted spoon, transfer cranberries from syrup to the sheet. Let dry, uncovered, for 1 hour; cranberries will be sticky.
- Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss cranberries in sugar until fully coated. Return to baking sheet and dry uncovered for at least 1 hour at room temperature or refrigerate.
- Use immediately or store in the refrigerator, tightly covered, up to 3 days. Toss in more sugar if cranberries become wet.
Tips for Sugared Cranberry Success
Use fresh cranberries only; frozen ones release too much moisture and won’t coat well. For other delicious ways to use cranberries, try The Ultimate Easy Apple Cranberry Stuffing. Ensure cranberries dry in a single layer to avoid clumping. Be patient during drying; allowing full drying time is key for the sugar to stick properly and achieve that sparkling texture.
Ingredient Variations
| Sugar Type | Effect on Final Product |
|---|---|
| Granulated Sugar | Provides classic crisp texture and sparkle |
| Cane Sugar | Slightly richer flavor, similar texture |
| Powdered Sugar | Creates a softer, dusted appearance; less crunch |
Flavor Variations: Beyond Basic Sweet
Add fresh rosemary sprigs when soaking cranberries for a subtle herbal twist. Other great additions include orange zest for brightness, cinnamon or ginger for warmth, or a few drops of vanilla extract for a mellow sweetness.
Creative Uses for Sugared Cranberries
Sprinkle on top of holiday cakes or cupcakes for an elegant finish, like our easy cream cheese cranberry loaf. Use as a sparkling garnish in winter cocktails or mocktails. Add to cheese boards for a pop of color and a sweet-tart bite. Toss in green salads for texture and a festive touch.
Gifting Sugared Cranberries: Presentation Matters
Package sugared cranberries in small cellophane bags tied with ribbon for a simple, lovely gift. Use decorative jars or arrange in small gift boxes with tissue paper for a more elegant presentation. Including a handwritten recipe card with instructions adds a personal touch.
Troubleshooting: What to Do When Things Go Wrong
If cranberries aren’t drying properly, increase drying time or move them to a less humid spot. When sugar doesn’t stick, make sure cranberries dry uncovered on a single layer before tossing in sugar. If too tart, add a little more sugar to the coating bowl before the final drying.
Storing Sugared Cranberries: Keep Them Fresh
Store in an airtight container in the refrigerator for up to 3 days. For gifting, keep them wrapped tightly and cool until given. If cranberries become sticky, toss again gently in sugar before serving or gifting.
More Cranberries Recipes
Beautiful Sugared Cranberries: An Easy Recipe
Ingredients
Equipment
Method
- Place the cranberries in a medium heat-safe bowl. Set aside.
- In a medium saucepan over medium heat, bring water and 3/4 cup (150g) sugar to a simmer. Whisk until sugar dissolves, then remove from heat and cool for 5 minutes.
- Pour the sugar syrup over cranberries and stir. Cover and set aside for 15 minutes.
- Line a baking sheet with parchment paper or silicone mat. Using a slotted spoon, transfer cranberries from syrup to the sheet. Let dry, uncovered, for 1 hour; cranberries will be sticky.
- Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss cranberries in sugar until fully coated. Return to baking sheet and dry uncovered for at least 1 hour at room temperature or refrigerate.
- Use immediately or store in the refrigerator, tightly covered, up to 3 days. Toss in more sugar if cranberries become wet.
Notes
Frequently Asked Questions
Can you use frozen cranberries?
No, frozen cranberries are too moist and won’t coat well.
How long do sugared cranberries last?
Up to 3 days in the refrigerator, stored tightly covered.
Can I use a different type of sugar?
Yes, but granulated sugar is best for texture and sparkle.
How do I prevent my sugared cranberries from becoming sticky?
Dry them completely in a single layer before sugar coating and store refrigerated.
