Sugared Cranberries

Get into the holiday spirit with this easy and delicious Sugared Cranberries recipe! With a step-by-step picture tutorial, you’ll have a tasty treat to share with friends and family this holiday season. Use these candied cranberries as a tart-sweet snack or as a garnish for baked goods during the holidays.

What You’ll Love About This Recipe

Making candied-cranberries is quick and easy!
They make an impressive addition to baked goods. You can serve them alongside scones, biscuits, waffles and pancakes for breakfast.
They add a festive touch to your holiday table and add sparkle and elegance to baked goods.

Can You Eat Raw Cranberries?

Yes, you can! These cranberries have a tart flavor that’s enhanced with the sweet sugary coating.

Ingredients You’ll Need to Make Sugared Cranberries Recipe

These Sugared Cranberries can be used as an embellishment for cookies, cakes and pies or simply decoration during the holiday season. They’re incredibly easy to make and add a pop of color to the table. Ingredients you’ll need to make homemade Sugared Cranberries: (Scroll down for the full printable recipe card.)

Fresh Cranberries: Two cups fresh cranberries, cleaned and picked over. Frozen cranberries can’t be used in this recipe.
White Sugar: Two cups granulated sugar makes the simple syrup and the cranberries are rolled in it as well. It’s what gives the cranberries their sparkly appearance.
Liquid: One cup water to make the sweet simple syrup.

How to Make the BEST Sugared Cranberries Recipe

Rinse Cranberries: Wash and pick over cranberries removing any with blemishes.
Boil Sugar and Water: In a medium saucepan over medium-high heat bring 1 cup sugar and 1 cup cold water to a boil. Stir until the sugar has completely dissolved, then lower the heat and simmer for 3-5 minutes.
Cranberries: Add cranberries to the simple sugar, remove from heat.
Soak the Cranberries: Let cranberries soak in the sugar syrup for 1 hour or until the syrup has completely cooled. Once cooled, drain.
Remove from the Syrup: Transfer cranberries to a cooling rack fitted into a sheet pan to catch drippings. Let dry for 20-30 minutes.
Toss Cranberries with Remaining White Sugar: In batches, toss cranberries with the reserved 1 cup sugar.
Let Cranberries Dry: Spread onto a parchment paper lined sheet pan and let dry completely.
Cover: Store at room temperature for up to 3 days in an airtight container.

Tips for Making Sugared Cranberries

Kitchen Tools You’ll Need: Medium saucepan, small bowl, measuring cup, large slotted spoon, sheet pan and wire rack.
Choose a Saucepan that Can Hold the Cranberries: In this instance, the saucepan doubles as the mixing bowl so begin with a large enough pot to avoid having to transfer to a bowl.
Choose Fresh Cranberries: The cranberries should be round, bright red and firm when gently squeezed.
Begin with Dry Cranberries: Clean the cranberries several hours in advance and spread them on a paper towel lined sheet pan in a single layer. They should be completely dry before adding them to the syrup mixture.
White Sugar Works Best: Granulated sugar will give you a clear syrup and white coating. You could use coconut sugar instead, although it’s quite pricey.
How to Serve Sugar-Coated Cranberries: These sweet cranberries are perfect for decorating Christmas desserts, served in cocktails, waffles, scones, used for garnishing cranberry sauce or any of your favorite holiday desserts. I use them to decorate my Buche de Noel along with sprigs of fresh rosemary for a festive garnish. Add them to a dessert board or to your November and December holiday cheese boards for a sweet and tart flavor.

Recipe Variations

Citrus Zest: You can add 2-3 tablespoons of orange zest, lemon zest or lime zest to the simple syrup for a burst of citrus. The natural oil in the zest will give a hint of flavor and color to the simple syrup.
Vanilla Bean: You could add a vanilla bean to the simple syrup to give it creamy and sweet floral notes.

Storage and Leftovers

Storage: After drying the berries store them in an airtight container at room temperature for up to 3-4 days or in the fridge for up to one week. If they begin to look wet, toss them in additional sugar to restore their sparkle before serving or using.
Freezer: I don’t recommend freezing sugared cranberries as the sugar will dissolve when thawed and they can begin to weep.

More Holiday Dessert Recipes to Make

This Buttered Rum Cake is a fan favorite!
Prep these Cinnamon Rolls one day in advance and bake them in the morning.
This Homemade Eggnog recipe is topped with whipped cream and a dusting of nutmeg for spice.
Kids of all ages love these Gingerbread Cupcakes.
This single layer Christmas Cranberry Cake features white chocolate chips in the batter.
If you’re not inclined to bake, follow this tutorial and put together an impressive Christmas Dessert Board that takes little prep time.
This White Chocolate Snack Mix is addictive.
Pear Tart from the Kitchn.

Thanks for visiting come back soon!

Disclosure ~ If purchase is made using one of the affiliate links on this website, we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: