Sugared cranberries are easy to make and perfect to use as a garnish for baked goods and holiday desserts. They’re sweet, tart, and totally delicious!
These sugared cranberries look delightful on top of Cranberry Orange Shortbread Cookies or floating inside a cocktail like our Non-Alcoholic Holiday Punch. They also make a delicious garnish to a Holiday Dessert Tray.
What are Sugared Cranberries?
Ready to make your holiday treats sparkle this November and December??
While raw cranberries are tart and quite bitter on their own, sugared cranberries are coated in a simple syrup and dusted with a layer of sugar. They almost taste like candy – sweet and delicious!
How to Make Sugared Cranberries
Candied cranberries are made with just 3 ingredients –
- granulated sugar
- fresh cranberries
TIP – Make sure you dry the cranberries after you rinse them so there isn’t added water to the syrup mixture. The syrup will stick best to dry cranberries.
1. MAKE THE SIMPLE SYRUP – Bring 1/2 cup water and 1/2 cup sugar to a boil in a medium saucepan on medium heat, stirring constantly so the sugar doesn’t burn on the bottom. Let it simmer on low for 3 minutes.
2. ADD THE CRANBERRIES – Add the berries to the syrup and stir to coat, then remove the pan from the heat and gently stir for 1 minute. If you leave the cranberries to heat up on the stove for too long they will burst and release their juices as if you’re making cranberry sauce. You don’t want this to happen, so watch them carefully.
3. LET THE CRANBERRIES DRY – Using a slotted spoon, remove the cranberries from the saucepan and transfer them to a baking sheet or wire rack lined with parchment paper. Let the cranberries sit in a single layer for 1 hour.
4. TOSS – Toss the cranberries in a bowl with the remaining 1 cup of sugar to coat. (I do this in smaller batches.)
5. ENJOY – Snacking on fresh fruit never looked so pretty! Eat them by themselves or add them to your cookies, cupcakes, pies, cakes, and holiday cheese boards!
Storing Sugared Cranberries
Place cranberries in an airtight container at room temperature for up to 2 days.
TIP: Roll the cranberries in more sugar if they start to look moist.
More Cranberry Recipes
- Cranberry Butter
- 1 Hour Cranberry Sweet Rolls
- Cranberry Salsa
- BBQ Cranberry Chicken
- Cranberry Almond Spinach Salad
- Turkey Cranberry Crescent Wreath
Here’s a printable recipe card for your convenience –
- 1/2 cup water
- 1 1/2 cups granulated sugar, divided
- 3 cups fresh cranberries, rinsed and dried
- Bring 1/2 cup water and 1/2 cup sugar to a boil in a medium saucepan, stirring constantly so the sugar doesn’t burn on the bottom. Let it simmer on low for 3 minutes.
- Add the cranberries and stir to coat in the syrup, then remove the pan from heat and gently stir for 1 minute.
- Using a slotted spoon, remove the cranberries from the saucepan and transfer them to a baking sheet lined with parchment paper. Let the cranberries sit for 1 hour.
- Toss the cranberries in the remaining 1 cup of sugar to coat. (I do this in smaller batches.)
- Eat & Enjoy!