How to Make Sugared Cranberries (3 ingredients!)
If you’re looking for a simple way to dress up your holiday desserts, these sugared cranberries are perfect! They’re made with just three ingredients and have the prettiest sparkling, sugar-coated finish. I love using them to decorate Christmas cakes, cupcakes, and other holiday treats.
I especially love using them on my Moist Gingerbread Molasses Cake. They add just the right amount of color and make it look a little extra special for Christmas.
Learning how to make sugared cranberries is surprisingly easy. You coat fresh cranberries in a homemade simple syrup, let them dry, and roll them in sugar. That’s really all there is to it!
They have a sweet coating with a tart center, and they’re just as pretty scattered around a holiday dessert as they are piled on top of a cake.
Ingredients You’ll Need
- Fresh cranberries: Look for firm cranberries without any soft spots. I recommend using fresh rather than frozen for this recipe.
- Granulated sugar: You’ll use some to make the simple syrup and the rest to coat the cranberries. Regular granulated sugar works perfectly!
- Water: Just enough to make the simple syrup that helps the sugar stick to the cranberries.
Tools and Equipment
You won’t need any special equipment to make sugared cranberries. Just a few basic kitchen tools!
- Colander: To rinse and drain the fresh cranberries.
- Small saucepan: To make the simple syrup.
- Whisk: Helps dissolve the sugar evenly in the water.
- Heat-safe mixing bowl: For coating the cranberries in the warm simple syrup.
- Slotted spoon: Makes it easy to remove the cranberries from the syrup while letting the excess drip off.
- Baking sheet: Placed underneath the cooling rack to catch any dripping syrup.
- Parchment paper: Makes cleanup easier and provides a nonstick surface for the finished cranberries to dry.
- Wire cooling rack: Lets excess syrup drip off the cranberries while they dry.
- Shallow bowl or dish: For rolling the sticky cranberries in granulated sugar.
How to Make Sugared Cranberries
Making homemade sugared cranberries is pretty straightforward. The most important part is letting them dry enough before rolling them in sugar.
Step 1: Sort Through the Cranberries
Start by picking through the fresh cranberries, removing any that are soft, bruised, or damaged. You want to use nice, firm cranberries for the best results.
Step 2: Wash and Drain the Cranberries
Give the cranberries a good rinse under cool running water, then drain them well. I like to let them sit in a colander for a few minutes to get rid of any excess water.
Step 3: Make the Simple Syrup
Add the water and sugar to a small saucepan over medium heat. Stir until the sugar dissolves, then remove from the heat and let it cool for about 5 minutes.
Step 4: Coat the Cranberries
Place the fresh cranberries in a heat-safe bowl and pour the warm syrup over them. Gently stir to coat all the cranberries, then cover and let sit for about 15 minutes.
Don’t cook the cranberries. They should stay nice and firm.
Step 5: Let Them Dry
Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet with a wire rack and spread them in a single layer.
Let them sit uncovered for about an hour. They’ll still feel a little sticky, and that’s exactly what you want! That sticky coating is what helps the sugar stay on.
Step 6: Roll Them in Sugar
Add the remaining granulated sugar to a shallow bowl or platter and gently toss the cranberries in it, working with a few at a time.
Once they’re coated, spread them back onto the baking sheet with a dry piece of parchment paper, and let them dry for at least another hour.
That’s it! You’ll have the prettiest sparkling cranberries ready to use on all your holiday desserts.
A Few Tips for the Best Sugared Cranberries
Use fresh cranberries– Frozen cranberries tend to release too much moisture as they thaw, which makes getting that pretty sugar coating a little tricky.
Don’t skip the drying time– I know it’s tempting to roll them in sugar, but if they’re too wet, the sugar will start dissolving. You want them sticky, not wet.
Don’t cook the cranberries– You’re only heating the sugar and water to make the syrup. Don’t simmer or boil the cranberries.
Work in small batches– I find it easier to coat a few cranberries at a time. It also keeps the sugar from getting too damp and clumpy.
Ways to Use Sugared Cranberries
I think sugared cranberries are especially pretty at Christmas. They add a little color and sparkle to desserts without much extra decorating.
Here are a few ways you can use them:
- Christmas cakes: Pile them on top of a frosted cake or arrange them around the edges. They’re especially pretty paired with fresh rosemary.
- Bundt cakes: Add a handful to the center or arrange them around the bottom.
- Cupcakes: A couple of sugared cranberries make a really simple holiday decoration.
- Cheesecakes and pies: They’re a pretty finishing touch for holiday desserts.
- Holiday drinks: Add a few to Christmas punch, mocktails, or cocktails for a festive garnish.
- Charcuterie boards: Tuck them around the board for a little extra Christmas color.
How to Store Sugared Cranberries
Sugared cranberries are best when they’re freshly made, but you can make them ahead of time.
Once they’re completely dry, store them in a covered container in the refrigerator for up to 3 days.
I wouldn’t recommend freezing them. Thawing moisture will dissolve the sugar coating.
Frequently Asked Questions
Yes! You can make them up to 3 days ahead of time, which is especially helpful when you’re preparing several things for a holiday gathering. Store them in the refrigerator and add another light coating of sugar if needed.
They probably didn’t dry long enough before you rolled them in sugar. The cranberries should feel sticky, but not wet. If there’s too much moisture, the sugar will start to dissolve.
I wouldn’t recommend it. Frozen cranberries release moisture as they thaw, making it harder to get that pretty, frosted coating. Fresh cranberries will give you the best results.
Both! The outside is sweet from the sugar, but the cranberries themselves are still pretty tart. If you’ve never eaten a fresh cranberry, know that the sugar doesn’t completely take away that tartness.
Plan on about two hours of drying time altogether. They’ll need about an hour after being coated in syrup and at least another hour after being rolled in sugar.
The syrup coating may have dried too much, or the cranberries may still be too wet. You want them to feel slightly tacky when you roll them in sugar. That’s what gives you the best coating.
Sugared Cranberries
Ingredients
Directions
- Pick through the fresh cranberries, discarding any that are soft, bruised, or damaged.
- Rinse the cranberries under cool running water and drain well in a colander.
- In a small saucepan over medium heat, combine the water and ¾ cup of granulated sugar. Stir until the sugar has completely dissolved. Remove from the heat and allow to cool for 5 minutes.
- Place the cranberries in a heat-safe bowl and pour the warm syrup over them. Gently stir until evenly coated. Cover and let sit for 15 minutes.
- Line a baking sheet with parchment paper and place a wire cooling rack on top to catch any dripping syrup.
- Using a slotted spoon, transfer the cranberries to the wire rack, arranging them in a single layer. Allow them to dry uncovered for 1 hour, or until sticky to the touch.
- Add the remaining ½ cup of granulated sugar to a shallow bowl. Working in small batches, gently roll the cranberries in the sugar until completely coated.
- Transfer the sugared cranberries to a clean parchment-lined baking sheet and allow them to dry uncovered for at least 1 more hour before serving or using as decorations.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
