Easy Sugared Cranberries
These easy sugared cranberries only require 2 ingredients and make the most beautiful shimmering holiday garnish! They're super simple to prepare and double as a festive fruity snack.
Sugared cranberries are a beautiful holiday garnish that will make any dessert or cocktail sparkle. They're made by coating fresh cranberries in sugar and then allowing them to dry, which creates a delicate, crystallized crust on the outside of the berries that resembles snow.
Try using them to top a festive cocktail or sprinkle them over a holiday dessert. They also make a lovely addition to salads, a charcuterie board, or a fun and flavorful snack on their own.
For more holiday recipes, try my chewy homemade sea salted caramels, brown butter apple crisp, or rosemary maple roasted pecans.
Why This Recipe Works
- Only 2 ingredients needed.
- Easy, beginner friendly.
- Can be easily scaled up or down.
Ingredient Notes
Fresh Cranberries - These can be found in the produce section of most grocery stores during the fall and winter months. They're often sold in bags, and they should be firm and plump, with a smooth, glossy skin. Check the expiration date on the package before purchasing fresh cranberries, as they don't last long once they've been picked.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to make sugared cranberries
1. Make a simple syrup by adding ⅔ cup granulated sugar and water in a small saucepan and cook over medium-high heat until the sugar is dissolved. Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.
2. Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet. Let sit for one hour until the cranberries feel tacky. Don't rush this step or the sugar won't stick well.
3. Add the remaining ⅔ cup granulated sugar to a small bowl. Gently roll the cranberries in the sugar until well coated coated.
4. Place the sugared cranberries a plate to dry and set up for at least 30 minutes. Store in an airtight container in the refrigerator for up to 1 week.
Tips for Success
- If you want to add a little extra flavor to your sugared cranberries, try adding a splash of vanilla extract, some warm spices or citrus zest to the syrup before steeping the cranberries.
- Don't throw away the simple syrup! Use it in cocktails or a big batch of cranberry lemonade.
- For extra festive sugared cranberries, try coating them in colored sugar or sprinkles instead of granulated sugar.
- Use a fork or small strainer to help with the sugaring process so you don't wind up sugaring your hands. It gets sticky!
FAQs
Yes. You can apply this exact same method to raspberries, blackberries, strawberries or blueberries. Just do not cook them in the simple syrup because they are much more delicate than cranberries and will fall apart. Allow the syrup to cool for 5-10 minutes, then let the berries sit in the syrup for 5-10 minutes and proceed with the recipe.
Yes, but they will not hold their shape as well as fresh cranberries, so only use them if fresh cranberries aren't available. Make sure to thaw them completely before proceeding with the recipe.
Yes, you can use other sugars for coating the berries, but stick with granulated sugar for making the simple syrup for best results.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
This post may contain affiliate links.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Sugared Cranberries
Ingredients
- 2 cups fresh cranberries
- 1⅓ cup granulated sugar divided
- ⅔ cup water
Instructions
- Add ⅔ cup granulated sugar and water in a small saucepan and cook over medium-high heat until the sugar is dissolved.
- Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.
- Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet.
- Let sit for one hour until the cranberries feel tacky. Don't rush this step or the sugar won't stick well.
- Add the remaining ⅔ cup granulated sugar to a small bowl.
- Gently roll the cranberries in the sugar until well coated coated.
- Place the sugared cranberries a plate to dry and set up for at least 30 minutes.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- If you want to add a little extra flavor to your sugared cranberries, try adding a splash of vanilla extract, some warm spices or citrus zest to the syrup before cooking the cranberries.
- Don't throw away the syrup! Use it in cocktails or a big batch of cranberry lemonade.
- For extra festive sugared cranberries, try coating them in colored sugar or sprinkles instead of granulated sugar.
- Use a fork or small strainer to help with the sugaring process so you don't wind up sugaring your hands. It gets sticky!
Sooo easy to make and they taste wonderful!! Using these for my cranberry pie tomorrow. Thank you!
Yay, so happy they worked out well for you!
I always thought sugary berries would be super complicated - I can't even believe how easy these are. The sugar does a nice job of cutting the tartness of the cranberries. Will be popping these on top of cupcakes and pie for Christmas!
Thanks Jessie! They're so fun!