Sugared Cranberries
Bring a festive touch to your next holiday dessert or Christmas cocktail with these sugared cranberries. This garnish is quite easy to make and adds the perfect pop of color!
The first time I saw sugared cranberries, I wanted to put them on all my holiday cakes—bûche de nöel, cranberry cheesecake, gingerbread bundt cake—the list goes on! The pop of red and sparkling finish just screams Christmas and I love it. It’s even better that this garnish is incredibly easy to make!
Why You’ll Love This Recipe
- Festive garnish. Be it cocktails or cake topper, these berries are the perfect final touch! Try it as a garnish to eggnog cheesecake or a yule log cake.
- Good use of leftover cranberries. Sometimes not all the cranberries are used at Thanksgiving or you have some leftover from a holiday dish. Making sugared cranberries ensures they don’t go to waste!
- Quick and simple. There’s only 10 minutes of active prep and cook time. The rest is just letting the berries sit and dry out!
Ingredient Notes
- Cranberries: Use fresh cranberries that are not frozen. Frozen will not work in this recipe.
- Sugar: You’ll need granulated sugar for the sugar syrup in addition to sugar to coat the berries.
- Water: Tap water is simmered on the stovetop to make the simple syrup.
Refer to the recipe card for ingredient measurements.
Recipe Variations
Add some spices. To the sugar for coating the berries, whisk in 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg. Alternatively, add rosemary sprigs, cinnamon sticks, cloves or star anise to the water when making the simple syrup.
Make flavored syrup. Add 1 teaspoon vanilla extract or 1/2 teaspoon almond extract to the water when making the simple syrup.
Add a zesty flavor. Rub 2 teaspoons of orange zest into the sugar for coating the berries. This will add a complementary citrus flavor.
How to Make Sugared Cranberries
- Make the simple syrup. In a medium saucepan, simmer water and 1/2 cup sugar until sugar is dissolved. Remove from heat and cool slightly.
- Add berries to simple syrup. Stir to coat and let them sit for 15 minutes.
- Use a slotted spoon to transfer berries to a wire rack. Let them dry for an hour.
- Toss berries in sugar and transfer them to a parchment-lined baking sheet. L et them dry for an hour before using for garnish.
Expert Tips
Use fresh (not frozen) cranberries because they will hold their shape and taste better. Soft or shriveled berries will not work as well.
Let the berries soak in the simply syrup. Not only does it make them taste better, but it makes it easy for the sugar to stick! It’s also important to use a slotted spoon when removing the berries so the excess syrup is not transferred to the wire rack. This could make quite a mess!
Air dry berries in a single layer on parchment paper. This step must be done twice. Once before the sugar coating is added and again after the berries are tossed in sugar. The first air dry makes the berries sticky so the sugar adheres well. The second air dry ensures that the sugar stays in tact and prevents it from clumping.
Storage Tips
Store sugared cranberries in an airtight container in the refrigerator for up to 3 days. Make sure they are completely dry before storing and put parchment paper between layers to prevent them from sticking to each other.
Freeze for up to one month. Place sugared cranberries in a single layer on a parchment-lined baking sheet and flash freeze for 1 hour. Transfer to a freezer-safe bag or container.
Recipe FAQ
Yes, it will have a thinner consistency than typical simple syrup. This will create a thin layer on the berries that can dry out before adding the sugar.
Yes, but make sure it’s not too thick, which might make it harder for the cranberries to absorb the syrup as easily. You can dilute it by adding 1/4 cup water to the saucepan when reheating. Bring the pre-made simple syrup to a low simmer before removing from the heat and adding the berries.
Absolutely! Simmer it a little longer so it thickens slightly, then let it cool and store in an airtight container in the refrigerator for up to 2 weeks. Use it in cocktails, mocktails or as a drizzle for pancakes and waffles.
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Get the Recipe: Sugared Cranberries
Ingredients
- ½ cup (50 g) granulated sugar, for simple syrup
- 1 cup (240 mL) water
- 3 ½ cups (12 oz bag) fresh cranberries
- 1 ½ cups (150 g) granulated sugar, for coating berries
Instructions
- Line a baking sheet with parchment paper and set a wire cooling rack on top of it. Set aside.
- In a medium saucepan over medium heat, combine 1/2 cup sugar and water. Stir until sugar is dissolved, about 3 minutes. Remove pot from heat and cool slightly.
- Add cranberries to the pot and stir until cranberries are fully coated. Let the berries sit in the sugar syrup for 15 minutes.
- Use a slotted spoon to transfer cranberries to the prepared wire rack to dry for 1 hour.
- Once dry and sticky, work in small batches to roll cranberries in remaining sugar. Place berries on a parchment-lined baking sheet and let them dry for another hour.
