Learn how to make these sparkling and festive Sugared Cranberries. All you need are 3 ingredients; cranberries, sugar and water. So simple and so impressive!
Tis the season for all things sparkly! Don’t you just love it? And nothing’s prettier than these super simple and sinfully sweet sugared cranberries.
I have to admit that cranberries are not my favorite because of how tart they really are, but you know what? I can devour them no problem when they’re sugar coated like this. They’re sweet and tart, totally adorable and oh so festive.
Can’t you just picture it now – a beautiful cranberry sauce with these studding the top? Or maybe you’d prefer these sprinkled lovingly over top of your favorite holiday pie! I even sneak them into cocktails if I’m really feeling like wowing a crowd.
Sugar and cranberries are basically all you need to make these. First you have to make some simple syrup, which is really simple, equal parts water and sugar. I’m not here to make your holiday meal any more labor intensive than it already is!
Ingredients
- Water – Just plain old water straight from the tap – any temperature.
- Cranberries – I used fresh cranberries today, they are super easy to pick up around the holiday season!
- Sugar – Granulated white sugar is a must, we aren’t going to achieve that showstopper frosted look with any other kind.
Fresh Or Frozen?
This recipe has only been tested with fresh cranberries, so I would not use frozen cranberries.
How To Make Sugared Cranberries
- Combine the sugar and water: In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
- Allow the cranberries to cool: Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
- Finish: After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.
How To Serve
Well these tasty treats were made to be admired! And what better way to admire them than to serve them atop some of your drool worthy creations.
- Sprinkled over cranberry sauce
- Garnish for a cocktail
- The ‘cherry’ atop apple pie
- Use them as garnish around your turkey
- Scatter them around a charcuterie board for a bright festive touch
- Plunk them over some vanilla ice cream
- Or just eat them as is! It’s your house
Fun For The Whole Family
These would great to do with kids, yeah they’ll have sticky little hands and probably make a mess out of your kitchen, but they’ll have fun and you’ll love cleaning up after. Ahem!
Storing Leftovers
Store these in an airtight container in the fridge for up to a week. These bad boys don’t mix well with freezing so try to make them at maximum a few days before you need them!
Craving More Cranberry? Try These Delicious Recipes:
- Cranberry Quick Bread
- Copycat Starbucks Cranberry Bliss Bars
- Cranberry Pork Roast
- World’s Best Cranberry Sauce
- Cranberry Meatballs
- Roast Turkey Breast With Saucy Cranberry Sauce
- Mushroom Arugula Warm Salad
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Sugared Cranberries
Instructions
- In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
- Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
- After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.
Recipe Notes
- This recipe has only been tested with fresh cranberries, so I would not use frozen cranberries.
- Store these in an airtight container in the fridge for up to a week.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Originally shared Nov 2014.
Really beautiful and surprisingly snackable. Going to put them on a pavlova for Christmas. .
This recipe looks great could I use grapes instead
You sure can!
Incredible recipe. Easy , delicious. I ate almost all of them. Thanks.
Can’t wait to fancy them off to others.
I love sugared cranberries! I first made them for a garnish until I realized how tasty they are. Now my family asks that I make them for Thanksgiving and Christmas every year! I also Like to save the syrup for cocktails!
Jo,
I made these today and have them setting on my table in a lovely crystal bowl. They look just like yours! All white and sparkly and screaming “Christmas!” I have friends coming over tomorrow, so some may be eaten, if not I will put them around a candle in my hurricane lantern! Thanks for sharing such a beautiful, EASY recipe!
Isn’t this just the best time of the year? We’re glad you love these cranberries!
Can you leave the sugared cranberries at room temp for decorations? Just place in bowls or trays with candles, etc? Will they last through Christmas – for decor purposes, not eating!
Hi Barbara! They will only last a couple days, unfortunately!
fast and easy recipe.
How would you store these and for how long?
You can store these in an airtight container in the fridge for up to a week.
Thanks
I made these tonight. They turned out great! The sugar makes a wonderful crunchy shell. Perfect mix of sweet and tart. There was extra syrup, so I sugared some grapes as well.
Oh grapes, great idea, I bet they were wonderful. 🙂
These are so pretty! I can’t wait to try this recipe out for myself.
This looks spectacular!
Just printed your Sex in Pan. OH, MY!!! thank you.
You’re welcome 🙂