Easy Sugared Cranberries Guide

This sugared cranberries recipe transforms tart fresh berries into a sweet-tart treat that's perfect for snacking or as a gorgeous garnish for holiday desserts and cocktails. The glistening sugar coating creates a beautiful frost-like appearance that makes these berries both delicious and decorative.

I first made these sugared cranberries for a Christmas party years ago, and they disappeared faster than any other dessert. Now they're a holiday tradition in our home, with my children helping to roll the sticky berries in sugar each December.

Ingredients

• Fresh cranberries: Ensure the best texture and flavor, look for firm berries with no soft spots
• Water: Helps create the simple syrup base that gives the sugar something to adhere to
• Granulated sugar: Provides both the sweetness in the syrup and the sparkling exterior coating, regular white sugar works best for that snow-like appearance

Step-by-Step Instructions

Create the simple syrup:

Combine 1 cup water and 1 cup sugar in a medium pot and bring to a boil over medium-high heat. Stir continuously until all sugar crystals dissolve completely. The syrup should be clear and slightly thickened when ready.

Coat the cranberries:

Remove the pot from heat and add all 3 cups of cranberries to the hot syrup. Gently stir to ensure each berry is fully coated with the sweet mixture. The heat will slightly soften the cranberries without causing them to burst.

Initial drying period:

Use a slotted spoon to transfer the syrup-coated cranberries to a parchment-lined baking sheet. Arrange them in a single layer with a bit of space between each berry. Allow them to dry for approximately one hour until they develop a sticky exterior.

Sugar coating application:

Once sticky, transfer the cranberries to a large bowl and add the remaining cup of sugar. Gently toss to ensure each berry gets completely coated with sugar. The sugar will immediately begin to adhere to the sticky surface.

Remove excess sugar:

Using a slotted spoon, carefully lift the sugar-coated cranberries from the bowl. Gently shake to remove any loose excess sugar. The goal is a light, even coating that resembles a delicate frost.

Final setting:

Place the coated cranberries on a clean parchment-lined baking sheet. Allow them to dry for an additional 30 minutes so the sugar coating can set properly.

Storage:

Transfer the finished sugared cranberries to an airtight container and store in the refrigerator to maintain freshness and prevent the sugar coating from becoming sticky.

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You Must Know

The humble cranberry completely transforms in this recipe. I particularly love how the sugar coating crackles when you bite into it, revealing the juicy, tart berry inside. My grandmother taught me this technique, and it remains one of my most treasured holiday food memories.

Waste-Free Cranberry Syrup

After removing the cranberries from the syrup, don't discard that beautiful ruby-colored liquid! Strain it through a fine-mesh sieve and store it in a glass jar in the refrigerator. This cranberry-infused simple syrup adds a festive touch to cocktails, mocktails, or even drizzled over pancakes. The syrup keeps for up to two weeks refrigerated and brings a touch of cranberry flavor to anything it touches.

Creative Serving Ideas

These sugared cranberries shine as both a snack and decoration. Use them to crown a chocolate cake or cheesecake for an elegant presentation. Float them in champagne or prosecco for a festive holiday toast. Line them around the rim of a cocktail glass for extra flair. They also make beautiful additions to cheese boards, providing pops of color and bursts of sweet-tart flavor that complement rich cheeses perfectly.

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Make-Ahead Tips

Prepare sugared cranberries up to one week before your event and store them in the refrigerator. If the sugar coating begins to dissolve slightly, simply roll them in fresh sugar before serving. For best presentation, bring them to room temperature about 30 minutes before serving so any condensation can evaporate, ensuring that sparkly sugar coating remains intact and beautiful.

Sugar Variations

While traditional white granulated sugar creates that classic snowy appearance, experiment with different sugars for unique results. Superfine sugar creates an extra-delicate coating, while organic cane sugar adds a subtle caramel note. For special occasions, try coating a batch with colored sanding sugar in holiday hues. Whatever sugar you choose, the technique remains the same, allowing endless creative possibilities.

Frequently Asked Questions

→ Can you use frozen cranberries instead of fresh ones?

Fresh cranberries work best, but you can use frozen cranberries if thawed and dried thoroughly beforehand to avoid excess moisture.

→ How long can sugared cranberries be stored?

Store sugared cranberries in an airtight container in the refrigerator for up to a week.

→ Can the leftover sugar and syrup be reused?

Yes, the syrup can be used for cocktails, and the tinted sugar works well as a decorative topping for desserts.

→ Why are the cranberries sticky after drying?

The stickiness helps the sugar adhere to the cranberries, creating their signature frosted effect.

→ Can I make these less sugary?

You can reduce the sugar coating by using just over 1/3 cup of sugar for the final step, adjusting based on berry size.