Sugared Cranberries

Sugared cranberries are a twinkly, sparkly holiday treat you can use as a garnish, snack or dessert from Thanksgiving through Christmas. These pastry case-worthy berries are made with just three ingredients, and will dazzle and delight your guests all season long.

To make sugared cranberries, you’ll first soak the fresh berries in a simple syrup—like what you’d use in cocktails—which helps pull out some of the natural water in the berries. Finally, you’ll toss the syrup-coated berries in even more sugar, which helps draw out moisture and create that sparkly, snowy finish. Use them to decorate frosted cakes, cheesecakes, pies, quick breads, cocktails, cheese and charcuterie boards and more.

Sugared Cranberries Ingredients

• Simple syrup: For these sugared cranberries, you’ll make a high-potency simple syrup, a mixture of 1/2 cup water and 3/4 cup sugar. You’ll also use more sugar to toss the candied berries in for a finishing touch.
• Fresh cranberries: Fresh cranberries are crucial—no frozen or dried berries in this recipe. And be sure to use berries that don’t have any bruises or blemishes. They should look vibrant and plump in the produce bag.

Directions

Step 1: Create the sugary syrup

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In a large saucepan, bring the water and 3/4 cup of the sugar to a simmer over medium heat. Cook, stirring, until the sugar dissolves and the mixture thickens, three to five minutes.

Step 2: Add the cranberries

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Stir the cranberries into the sugar mixture in the saucepan. Remove from heat, and keep stirring until the cranberries are evenly coated.

Editor’s Tip: Wash your cranberries before using them and pat them dry after rinsing them. Any extra water clinging to the berries will inhibit the sugar syrup from coating the individual berries properly.

Step 3: Let the cranberries dry

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Using a slotted spoon, transfer the coated cranberries to parchment-lined baking sheets. Let them air dry for one hour.

Editor’s Tip: Space your berries evenly on the baking sheets to give them room to breathe and dry. It’s OK if your berries aren’t totally dried out after one hour. They’ll continue to dry once you toss them in more sugar in the next step.

Step 4: Toss the cranberries in more sugar

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Place the remaining 3/4 cup sugar in a large bowl. Add the air-dried cranberries and toss to coat them in the sugar.

How to Use Sugared Cranberries

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Use your sugared cranberries to decorate classic Christmas desserts like a yule log, Christmas pavlova or festive cranberry cake. Or, for a handheld treat, enjoy your sugared cranberries on holiday platters alongside wintry treats like cinnamon candied pecans and fantastic butter toffee. You can also use your sugared cranberries as a dazzling garnish for all your boozy Christmas cocktails.

Sugared Cranberries Variations

• Add citrus peels: For an extra pop of citrusy color and flavor, candy a few grated citrus peels along with your berries. Try lime, orange, grapefruit and lemon peels to make a wintry mix.
• Add ginger: Candied ginger is a delightful addition to holiday treats and platters. For some spicy holiday flavor, add a few thin slices or small cubes of peeled fresh ginger to your cranberry mix.

How to Store Sugared Cranberries

Heat, light and moisture are the enemies of sugared cranberries, so store yours in an airtight container in a cool, dry place.

How long do sugared cranberries last?

Your sugared cranberry mixture will last up to two or three days at room temperature.

Sugared Cranberries Tips

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Can you use frozen cranberries for sugared cranberries?

We don’t recommend using frozen cranberries in this recipe. Frozen berries release a great deal of water, which can negatively impact the sugar syrup’s ability to dry and preserve the berries properly. Stick with fresh berries that have been carefully patted dry.

Can you sugar herbs with the cranberries?

Absolutely. To complete the wintry-woodsy look of your desserts, add sprigs of candied rosemary or thyme. Stick with hearty, woodsy herbs, since leafy herbs like basil and cilantro won’t hold up. The process is the same: Wash and pat the herbs dry, put them in simple syrup, dry them until they’re sticky, and toss them in granulated sugar. Then, instead of discarding the herb-infused simple syrup, use it in your holiday cocktails!