Tart fresh cranberries meet sweet, sparkly sugar in these bright little bites. With just water, cranberries, and granulated sugar, sugared cranberries are as easy as they are irresistible.
They’re crisp, tangy, and make that satisfying crunch when you take a bite. A little chewy inside, a little glittery on the outside—like holiday popcorn but bougier. And hey, they’re kinda fancy-looking without trying very hard.
Whether you’re doling them out into snack bowls or nesting them on top of frosted cake like edible ornaments, sugared cranberries just bring the vibe. They’ve got that sweet-sharp thing going on, almost like nature’s Sour Patch candy (well, cuter cousins anyway). And the best part? You only need three ingredients, a saucepan, and a smidge of patience. They’re so simple but feel special—like you actually planned ahead. I kinda love that.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sugared Cranberries Recipe
There’s no pretending here—this recipe is as simple and sparkly as it looks. No kitchen acrobatics required.
- Ridiculously simple to make: You heat, soak, roll, and dry. That’s it. It’s candy-making for the rest of us.
- Strikingly pretty: They look like they’ve been dusted with fresh snow. Not to be dramatic, but they kinda glitter.
- Sweet-tart flavor: The perfect balance of zingy bite and sugary crust. Like cranberry sauce went to finishing school.
- Versatile as heck: Garnish, snack, or charcuterie board sparkle bombs. I’ve even popped them onto cupcakes.
- Make-ahead friendly: They actually get even better after a day, once the sugar coating crisps up a bit more.
Ingredient Notes
Only three ingredients, and you probably have two of them already. Here’s the tiny ingredient roll call:
- Fresh cranberries: Look for firm, glossy ones. If you find a soft or shriveled guy, toss him—no drama, just quality control.
- Granulated sugar: Regular white sugar is your MVP here. You’ll make a syrup and use it for rolling, so don’t swap with coarser blends.
- Water: Just plain old water to dissolve the sugar and get everything sticky enough for the sparkle to stick.
How To Make This Sugared Cranberries Recipe
Don’t let the sparkle intimidate you. This is truly a rinse, stir, wait kind of deal. If you can simmer and roll, you’re totally golden.
- Rinse the cranberries: Give them a cold-water bath and pluck out any sad or mushy ones. The firmer the better—you want them to hold their shape.
- Make the syrup: In a saucepan, combine ½ cup of sugar with the water. Stir over medium-low heat just until the sugar fully dissolves. Don’t let it boil or bubble—calm and steamy is the mood.
- Coat the cranberries: Turn off the heat, then stir in the cranberries. Gently toss them around so each one gets a sweet syrup hug.
- Dry phase one: Using a slotted spoon, transfer the cranberries to a wire rack over a tray. Let them dry for an hour. This sets the sticky stage.
- Roll in sugar: Place the remaining sugar in a shallow bowl, then roll the syrupy cranberries in it a few at a time. They’ll start to look like sugared jewels right away.
- Dry phase two: Return them to the rack for one more hour. That sugar crust needs a bit of air to firm up and get crunchy.
Storage Options
Once your sugared cranberries are fully dry and crisped up a bit, you can stash them in an airtight container at room temp—but only for a couple of days. After that, they start to get a little sticky and lose some of their crunch. I like to line the container with parchment or wax paper to avoid any stuck-together berry blobs.
For longer storage, pop them into the fridge (still tightly sealed) and they’ll stay tasty for about a week. They might weep a tiny bit of syrup over time, but just give them a fresh sugar roll if they look tired.
Wondering if you can freeze them? Technically, yes—but I wouldn’t recommend it. The texture takes a hit and the sugar coating can melt when thawed. Better to make a fresh batch; it’s quick enough. Honestly, that’s half the charm.
Variations and Substitutions
Once you’ve made them once, you might start dreaming up ways to tweak them. Join the club.
- Flavored syrup: Add a pinch of cinnamon or a strip of orange zest to the syrup while it’s warm. It infuses a cozy background note.
- Vanilla sugar finish: Swap half the rolling sugar with vanilla sugar for a soft perfumed kick. Homemade or store-bought both work.
- Mixed berries: Try this method with fresh blueberries or grapes (if firm). Just test with a small batch first to check drying times.
- Colored sugar: Toss in a few spoonfuls of colored sanding sugar for a festive twist. Red and gold around the holidays? Super cute.
- Spicy coating: Add a tiny pinch of cayenne or ground ginger to the rolling sugar for a little unexpected bite.
What to Serve with Sugared Cranberries
These shiny little guys love to sit on top of desserts and cheeseboards like tiny edible ornaments. But they’re not just for show—they bring that sweet tangy zip as well.
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A towering Brie wheel with rosemary and crackers becomes instantly festive with a handful of sugared cranberries scattered on top. The creamy, melty cheese against that sugar crunch? Yes please.
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Tuck them around a frosted bundt cake, especially something citrusy or spiced. They add that wintery touch without fussing with marzipan or fondant. (Who has time for fondant?)
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Pop a few skewered on cocktail sticks alongside a cranberry gin fizz or orange spritz. A simple drink suddenly looks very sophisticated. Like she owns matching wine glasses kind of sophisticated.
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They’re charming on a plate next to something savory, too. Pan-seared salmon with a tart glaze? Sugared cranberries are the shiny supporting cast.
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Or just play snackmaster and put them in a bowl next to your chocolate chip cheese ball or a nut mix. Unexpected, but addictive.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How long do sugared cranberries last?
If stored properly in an airtight container, sugared cranberries will stay fresh for about 3–4 days at room temperature. You can extend that to about a week in the fridge, but they may get a little sticky over time. A fresh sugar toss will perk them up again.
Can I use frozen cranberries?
You can, but they must be thawed and patted very dry first. Frozen cranberries tend to soften a bit, so the texture might not be as snappy as using fresh. If you can get your hands on fresh ones, they’ll give you that perfect crisp bite.
Do they need to dry overnight?
Not necessarily. Two hours—one after soaking, one after rolling in sugar—is usually enough. If your kitchen is humid or the berries still feel sticky, letting them rest longer won’t hurt. Just keep them loosely covered somewhere cool and dry.
Can I flavor the sugar or add spices?
Absolutely. Mix in a bit of ground cinnamon, ginger, or citrus zest with the rolling sugar. You could also use vanilla sugar. Just don’t go overboard—flavoring the sugar works best in small batches so the cranberries still shine.
Sugared Cranberries
Ingredients
- 2 cups (200 g) fresh cranberries firm and glossy, rinsed and sorted
- 1 1/4 cups (250 g) granulated sugar divided (1/2 cup for syrup, 3/4 cup for rolling)
- 1/2 cup (120 ml) water
Equipment
- Saucepan
- Slotted spoon
- Wire rack
- Baking tray
- Shallow Bowl
Instructions
- Rinse the cranberries in cold water and remove any soft or shriveled berries. Set aside to drain.
- In a small saucepan, combine 1/2 cup of granulated sugar with the water. Stir over medium-low heat just until the sugar is dissolved. Do not let the mixture boil or bubble; it should be clear and steamy only.
- Turn off the heat. Add the cranberries to the syrup and stir gently to coat all the berries evenly with the syrup.
- Using a slotted spoon, move the syrup-coated cranberries to a wire rack set over a baking tray (to catch any drips). Let them dry for 1 hour.
- Place the remaining 3/4 cup sugar in a shallow bowl. Working in batches, roll the sticky cranberries in the sugar until well coated and sparkling.
- Transfer sugared cranberries back to the wire rack and let them dry for 1 more hour, until the sugar crust is crisp and crunchy.
Notes
- For a flavor twist, add orange zest or a cinnamon stick to the syrup, swap in vanilla sugar for rolling, or add a pinch of cinnamon or ginger to the finishing sugar.
