Easily make sparkling sugared cranberries to add festive flair to cocktails, desserts, and cheese boards this holiday season.
Why this Sugared Cranberry Recipe Works
- Quick & easy: Two main steps—coat and sugar—make these in under an hour of active time.
- Instant holiday flair: The bright red fruit dusted in sparkling sugar looks beautiful on plates and in drinks.
- Versatile: Keep a batch on hand to brighten both sweet and savory dishes throughout the season.
These sugared cranberries are sweet, tart, and delightfully sparkly — a simple garnish that elevates any holiday spread.
How to Make these Sugared Cranberries
Make a basic simple syrup, toss the cranberries to coat, let them dry on a wire rack until tacky, then roll in sugar. Dry again briefly and they’re ready to use.
Suggestions for Using these Sugared Cranberries
Use them on a cheese board, garnish cocktails, top pies, ice cream, or cakes, or serve a bowl of them for snacking. They add color and a crisp, sugary bite to many holiday favorites.
Cook’s Tips
- Buy organic when possible: Cranberries are often sprayed, so organic fruit reduces residue.
- Store properly: Keep sugared cranberries in an airtight container in the fridge for a few days. Toss them quickly in a little extra sugar before serving to refresh their sparkle.
- Save the syrup: Reserve the simple syrup for cocktails, mocktails, or to sweeten sauces.
- Flavor the sugar: Fold vanilla bean seeds, finely grated orange zest, or a pinch of cinnamon into the sugar for extra aroma.
Sugared Cranberries
Ingredients
- 1/2 cup water
- 2 cups sugar, divided
- 12 oz fresh cranberries
Instructions
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Rinse the cranberries and remove any that are soft or blemished.
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Make the simple syrup: in a medium saucepan combine 1/2 cup sugar with 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved, about 3–5 minutes.
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Add the cranberries to the syrup and stir so they are all coated. Use a slotted spoon to transfer the cranberries to a wire rack and let them dry until tacky, at least 1 hour.
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After they become tacky, working in small batches roll the cranberries in the remaining sugar until fully coated.
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Return the sugared cranberries to the rack and let them sit until fully dry, about another hour. Store chilled in an airtight container and toss with a little extra sugar before serving if needed.
Notes
- When possible, buy organic cranberries.
- Store in the fridge: Sugared cranberries keep for a few days in an airtight container; toss in a touch of sugar to refresh them.
- Reuse the syrup: The reserved simple syrup makes a flavorful addition to cocktails or mocktails.
- Flavor variations: Add vanilla bean, orange zest, or a pinch of spice to the sugar for a seasonal twist.
Want More Fresh Cranberry Recipes?
Cranberries are versatile beyond the classic sauce. Explore sweet and savory ideas to brighten your seasonal menu.
- Cranberry Focaccia — a no-knead, festive bread ideal for holiday tables.
- Fresh Cranberry Braised Brisket — sweet, tart, and fall-off-the-fork tender.
- Cranberry Chicken — a juicy skillet dish with holiday flavors.
- Cranberry & Brown Sugar Glazed Pork Chops — sweet, spicy, and quick to make.
- Cranberry Gingersnap Pie — vibrant cranberry curd in a spicy gingersnap walnut crust.
- Cranberry White Chocolate Oatmeal Stuffed Cookies — chewy, festive cookies with bright cranberry pops.
If you try this recipe, please leave a comment with your experience. Share photos on social media and tag the author if you’d like her to see your creations.
Keep exploring seasonal recipes and colorful produce guides to inspire joyful cooking.
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