Candied sugared cranberries are a festive and delightfully sweet treat that brings a beautiful sparkle to any holiday table. With their glistening sugar coating and juicy tart centers, these cranberries are perfect as a garnish, a snack, or a fun topping for desserts and cocktails. Ready in just over an hour with only three ingredients, candied sugared cranberries are one of the easiest holiday recipes you can make. Whether you’re hosting a holiday party or simply love pretty, flavorful treats, this recipe will quickly become a favorite seasonal tradition.
Why You’ll Love These Candied Sugared Cranberries
This recipe for candied sugared cranberries is the ultimate combination of sweet, tart, and festive. Not only do they look like sparkling edible jewels, but they also taste amazing and are incredibly easy to make. With just a quick simmer in a sugar syrup followed by a coating of granulated sugar, these cranberries transform into a magical holiday treat. They’re ideal for topping cakes, pies, and cheeseboards or for adding a burst of holiday flair to drinks like sangria or champagne.
Ingredients
- 1/2 cup water
- 1 1/2 cups granulated sugar (divided)
- 1 (12-ounce) bag of fresh cranberries
Step-by-Step: How to Make Candied Sugared Cranberries
- Rinse and dry the cranberries. Make sure they are fully dry before proceeding.
- Make the simple syrup. In a medium saucepan, combine 1/2 cup of sugar and 1/2 cup of water. Bring to a simmer over medium heat, stirring until the sugar completely dissolves (about 3-4 minutes).
- Coat the cranberries. Add the dried cranberries to the syrup and stir gently to coat them. Remove the pan from heat and stir for another 30 seconds to ensure all cranberries are evenly coated.
- Let them dry. Use a slotted spoon to transfer the cranberries onto a parchment-lined baking sheet or a metal cooling rack. Spread them out evenly and let them dry for 1 hour. This step is crucial to get a tacky surface for the sugar to stick.
- Sugar the cranberries. Once the cranberries are slightly sticky but not wet, roll them in the remaining 1 cup of granulated sugar until they are fully coated.
- Let them set. Spread the sugared cranberries out on a clean tray or parchment paper and allow them to set completely before serving or storing.
Helpful Tips
- Dry thoroughly: After rinsing the cranberries, be sure they are completely dry to avoid diluting the syrup.
- Don’t overheat: Do not let the cranberries sit in the hot syrup for too long, or they may burst.
- Cool completely: Allowing them to dry before rolling in sugar helps the coating stick better.
- Use a cooling rack: A wire rack helps the cranberries dry more evenly.
Substitutions And Variations
- Frozen cranberries: You can use frozen cranberries in this recipe. Just make sure to thaw them completely and pat dry before coating in syrup.
- Flavored sugars: Try using flavored sugars like vanilla sugar or citrus sugar for an extra layer of taste.
- Spiced syrup: Add a cinnamon stick, star anise, or a strip of orange peel to the simple syrup while it simmers for subtle holiday flavors.
- Different fruits: This method also works with grapes or blueberries for a similar effect with different flavors.
Storage Instructions
Candied sugared cranberries can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Avoid sealing them in while still moist, as this can cause the sugar to melt or become clumpy. If they begin to lose their sparkle, simply roll them in a bit more sugar before serving.
Nutritional Information
Each serving (about 1/4 cup) of candied sugared cranberries contains approximately:
- Calories: 120
- Carbohydrates: 31g
- Sugar: 29g
- Fat: 0g
- Protein: 0g
- Fiber: 2g
Cranberries are naturally high in antioxidants and vitamin C, making this a relatively wholesome sweet treat when enjoyed in moderation.
Serving Suggestions
- Garnish for desserts: Top cheesecakes, tarts, or cakes with a handful of candied cranberries.
- Cocktail addition: Drop a few into champagne or holiday cocktails for a sparkling twist.
- Holiday cheeseboards: Pair with brie, goat cheese, or sharp cheddar for a sweet-tart contrast.
- Snack bowl: Serve in a decorative dish for guests to nibble on at parties.
- Gift idea: Package in small jars or treat bags for a homemade holiday gift.
Frequently Asked Questions About Candied Sugared Cranberries
Can I use frozen cranberries?
Yes! Thaw them completely and pat dry before using to ensure the sugar coating sticks properly.
Why did my cranberries burst in the syrup?
If the syrup is too hot or the cranberries stay in too long, they can burst. Remove the pan from heat as soon as you add the cranberries and stir gently.
Can I make these ahead of time?
Absolutely. Make them a day or two in advance and store in an airtight container. Roll in extra sugar before serving if needed.
How do I get the sugar to stick?
Allow the cranberries to dry for an hour after the syrup bath. This helps them become tacky, making the sugar adhere better.
Do I need to refrigerate them?
It’s optional. They can stay at room temperature for 1-2 days, but refrigeration extends their shelf life up to a week.
Final Thoughts
Thank you for joining me in making these beautiful and delicious candied sugared cranberries. I absolutely love how simple yet elegant they are, perfect for adding a festive sparkle to your holiday creations. Whether you’re topping desserts, garnishing drinks, or just snacking by the handful, these cranberries bring sweet-tart joy to every bite. I hope this recipe becomes a cherished favorite in your kitchen too. Happy cooking and thank you for being part of this food-loving community!
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Candied Sugared Cranberries
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Candied sugared cranberries are a sweet, tart, and sparkly holiday treat that’s perfect for desserts, drinks, and festive snacking. Made with just 3 ingredients, they’re easy to prepare and add a beautiful finishing touch to any holiday spread. Try this simple recipe and add some sparkle to your season!
Ingredients
1/2 cup water
1 1/2 cups granulated sugar (divided)
1 (12-ounce) bag fresh cranberries
Instructions
- Rinse and dry the cranberries. Make sure they are fully dry before proceeding.
- Make the simple syrup. In a medium saucepan, combine 1/2 cup of sugar and 1/2 cup of water. Bring to a simmer over medium heat, stirring until the sugar completely dissolves (about 3-4 minutes).
- Coat the cranberries. Add the dried cranberries to the syrup and stir gently to coat them. Remove the pan from heat and stir for another 30 seconds to ensure all cranberries are evenly coated.
- Let them dry. Use a slotted spoon to transfer the cranberries onto a parchment-lined baking sheet or a metal cooling rack. Spread them out evenly and let them dry for 1 hour. This step is crucial to get a tacky surface for the sugar to stick.
- Sugar the cranberries. Once the cranberries are slightly sticky but not wet, roll them in the remaining 1 cup of granulated sugar until they are fully coated.
- Let them set. Spread the sugared cranberries out on a clean tray or parchment paper and allow them to set completely before serving or storing.
Notes
Make sure cranberries are completely dry before adding to syrup.
Don’t leave cranberries in hot syrup too long, or they may burst.
Frozen cranberries work too—just thaw and dry well.
To refresh leftovers, roll again in a little sugar before serving.
- Prep Time: 5 minutes + Time: 1 hour (drying time)
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 29g
- Carbohydrates: 31g
- Protein: 0g