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Add Sugared Cranberries for a fabulously festive touch!
Quick and easy to make Sugared Cranberries add that something special to your holiday recipes.
Sugared Cranberries are perfect as a bite-sized snack, or an edible garnish on cakes, pies, cupcakes, quick breads, and even a holiday cocktail. Sugared Cranberries are sweet and tart, with a burst of tangy deliciousness, and fun to make too!
Each winter I get excited to see fresh cranberries in the grocery stores. I always grab a bag even if I don’t have a recipe in mind, because I’m sure I’ll come up with one! I’m not sure why I feel the need to hoard cranberries, but always hope to have enough leftover to make these beautiful little nuggets.
Making Sugared Cranberries couldn’t be easier.
Wash your cranberries then add them to a saucepan with a simple syrup made from sugar and water. Be sure to pick through the bag for the best cranberries, using those that are still firm for this recipe.
When the cranberries are covered with the simple syrup and super sticky, remove with a slotted spoon to a drying rack.
Once drained, toss just a few cranberries in a small bowl of sugar until completely coated. Return to a clean rack and allow them to dry completely. That’s it! Refrigerate until ready to use.
I’ve made Sugared Cranberries with different types of sugar over the years and thought I’d share the results with you.
Top to bottom: sparkling sugar from Bob’s Red Mill, Organic White Sugar in the Raw, and everyday granulated sugar.
Which sugar coating is your favorite?
My favorite is the Sugared Cranberries made with the White Organic Sugar in the Raw (middle.) The granules of sugar are not as big as the decorative sugar and not as small as granulated. It’s the perfect size for good coverage and sparkle, and works well overall.
Did you know you can also make sugared Rosemary too? Don’t throw out the cranberry simple syrup because you can dip the Rosemary stalks using the same method. Snow covered evergreen Rosemary makes a beautiful garnish.
Helpful hints:
- Take care not to over-handle the sticky dipped cranberries. The coating will become less sticky making it hard for the sugar to adhere to the cranberries.
- Lightly lift the cranberries (with the tips of your fingers) into the sugar then scoop the sugar over the top to cover the cranberries. Roll them around and press the sugar to the cranberry to completely cover. Once covered, they’re easily removed to a clean, dry rack.
- Allow the coated cranberries to air dry for a few hours, then store in the refrigerator until ready to use.
- This whole process goes pretty fast, and you don’t need a ton of cranberries to make a big impact on your dessert garnish. This recipe uses just 1 cup of cranberries.
Use sugared cranberries to garnish all your holiday treats.
Sugared cranberries make a beautiful garnish for your holiday drinks and cocktails like this Cranberry Vodka Punch Recipe. The Sugared Cranberries pictured were made with Bob’s Red Mill White Sparkling Sugar.
Try this easy and quick holiday inspired Cranberry Orange Bread with a simple orange glaze and sugared cranberries for a festive touch.
Place sugared cranberries and fresh rosemary on top of our Red Velvet Cake to mimic holly branches. Such a beautiful Christmas cake and easy to make!
Enjoy cranberries inside and out in our favorite Cranberry Almond Breakfast Cake. Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake. These cranberries were made with granulated sugar.
Thanks for PINNING!
Sugared Cranberries
Ingredients
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup fresh cranberries
- ⅓ cup granulated, or coarse decorative sugar for coating plus extra if needed
Instructions
- Combine ¼ cup of granulated sugar and ¼ cup water in a small saucepan. Heat on medium until the sugar is dissolved and the mixture just starts to boil. Remove from the heat and add 1 cup fresh cranberries and stir gently to coat.
- Allow the cranberries to rest in the syrup for 5 minutes, stirring occasionally, then drain using a small colander or remove with a slotted spoon. (You can reserve the cranberry simple syrup to add to hot tea or cocktails)
- Place the sticky cranberries on a cooling rack taking care to separate them. Allow them to dry for 5-10 minutes, then toss one or two at a time in a small bowl filled with 2-3 tablespoons coarse or granulated sugar. Return the coated cranberries to a clean rack to dry. Dry at room temperature for at least 1 hour, then refrigerate until ready to use.
Recipe Notes
- Use firm, fresh cranberries for this recipe.
- Take care not to over-handle the sticky dipped cranberries. The coating will become less sticky making it harder for the sugar to adhere to the cranberries.
- Lightly lift the cranberries (with the tips of your fingers) into the sugar then scoop the sugar over the top to cover the cranberries. Roll them around and press the sugar to the cranberry to completely cover.
Lady Love
Good recipe, but found waiting 5 to 10 minutes for cranberries to dry on rack before tossing into the sugar is way to long. The cranberries lose their stickiness. Wait 3 to 5 mins to toss them into the sugar for better results.
Tricia Buice
Thanks for the feedback Lady Love.
Linda Mays
Agreed. Once I dipped them, 10 minutes worked fine for me. Rolled them in sugar sand let them dry until I needed them.
Tracy
These came out amazing!!! Soo simple! Thank you!
Tricia Buice
Thank you Tracy!
Jessica
Cake came out tender and moist, and tasted great. The only problem I had was with the color. The very beautiful uniform red batter somehow turned into a marbled red and dark brown while baking! The only thing I can think of is that there was a chemical reaction between the vinegar and baking soda mixture folded in at the end and the red gel coloring I used.
Tricia Buice
How odd. I’ve never had anything like that happen Jessica. You must be talking about the red velvet cake recipe, not these sugared cranberries 🙂 There is a chemical reaction between the vinegar and the baking soda and that’s what makes the cake so light. I don’t think that was the problem. Must have been the red food color. Thanks for giving it a try! Happy holidays 🙂
Tammy Brandl
I took branches of Rosemary and skewered the Cranberries onto the Rosemary branches. Poke the Cranberry with the bottom of the Rosemary branch and pull up to the position on the Rosemary branch. Depending on the length of the Rosemary branch, I skewered 4-5 Cranberries per Rosemary branch. Then dip the entire Cranberry Rosemary branch skewer into the simple syrup and then roll in sugar. These make gorgeous Stir Sticks or decorations for cocktails etc. Or use them alongside your serving plates for beautiful Holiday plates.
BTW, yummy Red Velvet Cake. I’m Southern and this is my favorite cake besides of course German Chocolate Cake!
Tricia Buice
How fun Tammy! I’ve also candied rosemary in the past with great success. I bet they were lovely combined like that. Great idea 🙂
Lisa Januska
I love all your photos!! Thank you for the comparison, I’ve tried with granulated sugar and didn’t like the results, so I’ve never tried again…I have one question for you though, in the one photo with the cocktail, where did you find those cute picks? We are planning a street party for our cul de sac, you have given me the inspiration to try making these once again, hopefully with a better outcome! Thank you for sharing your recipes!
Tricia Buice
Thank you Lisa! I’m glad you’re going to try our method for making sugared cranberries. I hope it’s what you’re looking for. Those cute little picks are made of glass. So pretty. We picked those up from an antique store in Reykjavik Iceland in 2013. You might try Etsy, Amazon or Ebay and see if you can find something similar. Good luck and thanks!
Karen (Back Road Journal)
They really do make a wonderful garnish…they look so festive. Merry Christmas.
Tricia Buice
Merry Christmas Karen!
Valeria
Hi Tricia,
I love this little picks! I have to pepare a tart with cream for christmas evening and want to put these for decoration. Do you think they will last till 24th night if I put it on the cake on 23rd evening and store it in the fridge? Unfortunately I don’t have time on 24th…
Tricia Buice
Hi Valeria! Yes I think they will be great as long as they don’t sink down into the cream 🙂 You can also put them in an open container and refrigerate until needed. Just drop them on top the day you plan to serve. Enjoy!
Susan
They look like little jewels! Such a pretty and festive way to make a dessert extra special. Merry Christmas to you and your family, Tricia!
Tricia Buice
Thanks Susan – Merry Christmas to you too! Thanks so much for being a wonderful friend – happy baking!
Aria
Such a grate Idea Tricia,This cranberries looks and sounds amazing!!!Wish You a Merry Christmas!!
Tricia Buice
Thanks Aria – Merry Christmas to you and yours!
Gerlinde
What a great idea, they make everything look so festive. I can’t get enough of recipes using cranberries. Merry Christmas and a healthy New Year!
Tricia Buice
Thank you Gerlinde – Merry Christmas to you too. I bet you are glad to be home 🙂
Liz
These sugared cranberries are gorgeous! I toyed with the idea of making some for a cranberry trifle, but got lazy at the last minute. Seeing your beautiful results means I’m going to have to try them next year!!! Wishing you a very Merry Christmas! Thanks for inspiring me with your beautiful dishes!!! xo
Tricia Buice
Thanks so much Liz – but these are perfect for a big impact without much effort – maybe next time haha! Merry Christmas to you and your beautiful family and happy renovations 🙂
Toni | BoulderLocavore.com
I love that you did a sugar comparison (something Iwondered about when I made some this December). I love the sparkle of the decorative sugar too!
Tricia Buice
Thanks Toni – great to hear from you. Merry Christmas!
Greg Henry (@sippitysup)
I’ve done this with grapes but cranberries are so much more festive. GREG
Tricia Buice
Merry Christmas Greg! Hope you have a wonderful holiday – I’ll have to try this with grapes 🙂
sue | theviewfromgreatisland
Love this, especially the ones with the decorative sugar ~ I need to find some of that, I don’t think I’ve ever seen it at my grocery store! I’m going to be so sad to see cranberry season pass, I just adore them ~ Merry Christmas to you and your family Tricia <3
Tricia Buice
I bet you tucked away a few bags of cranberries in your freezer for sure Sue! Merry Christmas to you and yours!
Chris Scheuer
Thanks for sharing Tricia, I didn’t know how easy this pretty garnish was!
Tricia Buice
Thanks Chris! Easy peasy 🙂
Angie@Angie's Recipes
Beautiful festive shots, Tricia. They just make me happy :-))
Tricia Buice
Thanks Angie – Merry Christmas!