Sugared Cranberries Recipe

This sugared cranberry recipe is the perfect addition to any holiday party or gathering. Candied cranberries are a tasty treat, and perfect to add a bit of sparkle to your holiday desserts. Best of all, they’re so simple to make! This recipe is so simple, it will have you whipping up a batch of these delicious cranberries in no time.

Sugared Cranberries Recipe

Sugared Cranberries are the perfect addition to any dessert table! They’re festive, colorful, and most importantly – delicious. This recipe is simple enough that anyone can make it, but it will still impress your guests. Besides looking amazing, these special cranberries add so much deliciousness to whatever you add them to.

If you are looking for a unique way to dress up your holiday desserts and holiday dessert table this year, making up a batch of Sugared Cranberries will definitely be the way to go! Once you make these sweet yet tangy colorful bursts of flavor, you’ll not only realize how easy they are to make, but how much festive fun they bring to your holiday treats.

While sugared cranberries are often associated with holiday festivities, their versatility means you can enjoy them throughout the year in a variety of dishes and occasions.

Cranberry Recipes

• Cranberry Sauce
• Cranberry Orange Muffins
• Cranberry oatmeal cookies
• Cranberry Baked Brie

What are Sugared Cranberries?

They are whole fresh cranberries that have been rolled in simple syrup and then white granulated sugar. This gives them a candy-like coating that is both sweet and tart. They are also called candied cranberries. 

What Can I Use Sugard Cranberries for?

While sugared cranberries are tasty just to eat on their own and we love having them just for snacking, however, there are many ways that you can use these sugared cranberries. 

Garnish: Sugared cranberries make for a beautiful and eye-catching garnish on various dishes, such as cakes, cupcakes, desserts, cocktails, and even savory dishes like roasted meats.

Cocktail Garnish: Drop sugared cranberries into cocktails for a festive touch. They can be used in drinks like cranberry mimosas, cosmopolitans, and holiday-themed cocktails.

Cake Decoration: Use sugared cranberries to decorate cakes, cupcakes, and other baked goods. They can be placed on top of frosting or arranged creatively to enhance the visual appeal of your desserts.

Charcuterie Boards: Add sugared cranberries to your charcuterie or cheese boards for a burst of color, flavor, and texture. They complement both sweet and savory elements on the board.

Yogurt and Oatmeal Topping: Sprinkle sugared cranberries over yogurt, oatmeal, or breakfast cereal to add a burst of flavor and texture to your morning meal.

Ice Cream Topping: Use sugared cranberries as a topping for ice cream or frozen yogurt. The tartness of the cranberries can cut through the sweetness of the dessert.

Salad Enhancement: Add sugared cranberries to salads for a pop of color, sweetness, and a touch of acidity. They work well in both green salads and grain-based salads.

Dessert Toppings: Use sugared cranberries as a topping for desserts like cheesecake, panna cotta, custards, and fruit tarts.

What Do Sugared Cranberries Taste Like?

The taste is a perfect balance of sweet and tart. The sugar coats the cranberry and gives it a lovely sweetness. At the same time, the cranberry’s natural tartness comes through, making these little balls of deliciousness irresistible.

How Do I Store

You can store them in an airtight container in the fridge for up to two weeks. Be sure to keep them away from moisture so they don’t get sticky. After a few days if the cranberries are starting to wilt and they need a jump start, recoat them in sugar and they will seem like new.

Can they be kept at room temperature?

Sugared cranberries will be fine at room temperature for a day or two. After that, the sugar will start to absorb moisture from the air and it will get sticky. For best results, store them in an airtight container in the fridge.

Can Sugared Cranberries Be Frozen?

Yes! They make a great addition to any holiday baking. You can freeze them for up to three months. Be sure to thaw them overnight in the fridge before using them. You might need to recoat the cranberries with sugar as sometimes the sugar seems to melt off in the thawing process.

Tips for Making the Best Sugared Cranberries

Use fresh cranberries. The key to making perfect sugared cranberries is to use fresh cranberries. This recipe won’t work as well with frozen cranberries. If you can, buy them a few days in advance so they have time to plump up.

Rolling cranberries in sugar. I like to roll my cranberries in sugar a few at a time. This helps to coat them evenly and prevents the cranberries from sticking together.

Optimal Sugar. Use superfine or granulated sugar for coating. Superfine sugar tends to adhere more smoothly and evenly to the cranberries.

Make them extra sweet. If you want your sugared cranberries to be extra sweet, you can roll them in sugar a second time after they have cooked.

Change things up. Experiment with different flavors by adding a touch of cinnamon, nutmeg, or other spices to the sugar-coating mixture. 

Avoid Overcoating. While you want a nice sugar coating, avoid using too much sugar, as this can lead to an overly sweet result. A thin, even layer of sugar is usually sufficient.

Ingredients for Sugared Cranberries

• ½ cup of white granulated sugar
• ½ cup of water
• ½ cup of white granulated sugar or 1/2 cup superfine sugar (you will use this separately)

Supplies Used:

• Small heavy-bottomed saucepan with lid
• Whisk
• Wire rack
• Parchment paper/wax paper
• Bowl
• Airtight storage container

How to Make Sugared Cranberries

Rinse the cranberries and let them drain in a strainer.

In a small heavy-bottomed saucepan or medium saucepan add the sugar and water. Over medium heat bring the sugar and water to a simmer and whisk. 

Stir until the sugar is completely dissolved.

Next, add in the cranberries and stir them around to ensure they are completely coated with the sugary syrup. 

Remove the saucepan from the heat, cover with a lid, and let set for 10 minutes.

Next, lay a wire rack inside of a baking pan and place a piece of parchment paper on top of the rack.

Using a slotted spoon, scoop the cranberries out of the syrup mixture and place the cranberries onto the baking pan and allow the berries to dry for 45 minutes to an hour.

In a separate bowl, add the other ½ cup of white sugar.

Carefully toss the cranberries at a time around in the sugar until they are completely coated.

Place them back on the wax paper-covered wire rack and let them dry for one hour.