Sugared cranberries are an easy yet beautiful garnish for so many festive delights, from pumpkin pie to gingerbread waffles. They’re also very tasty as a sweet-tart snack all on their own! You need just 3 ingredients to make these sparkly treats.
One reader, Amber, commented: “Over the holidays, I made two dessert charcuterie boards and came across this recipe. These sugared cranberries were a HIT with both crowds!… Fabulous! โ โ โ โ โ “
Let’s make some sugared cranberries! This is a wonderful treat to make around the holidays, when fresh cranberries are available, and these sparkly red jewels are an easy way to dress up a dessert with festive flair. I always make them to go on pumpkin pie because they add a vibrant pop of color to the very brown-and-orange pie.
Their sweet-tart, juicy flavor is so irresistible, you’ll want to snack on them all on their own. You could also drop some in a glass of sparkling wine for a little glitz!
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
You Need Just 3 Ingredients
Cranberries (use fresh, not frozen), water, & sugar.
You’ll also need a saucepan, some parchment paper, and a slotted spoon.
How to Make Sugared Cranberries
I learned how to make these years ago; when I was growing up, we’d always have a bowl of them out around the holidays with other snacky appetizers. I do the same thing now, and my older daughter LOVES them.
The process is simple, but takes a little (mostly hands-off) time while you wait for them to dry.
Here’s an overview of the steps:
Make a simple syrup. Simple syrup is just equal parts sugar and water, heated on the stove until the sugar has completely dissolved.
Pour the syrup over the cranberries and let them soak for 15 minutes.
Drain the cranberries and let dry on parchment: Using a slotted spoon, remove the cranberries from the syrup and spread them out in a single layer on a baking sheet lined with parchment paper. Let them dry for about 1 hour. They’ll be very sticky, not dry, at this point.
Toss the sticky cranberries in a bowl of sugar, so they’re fully coated.
Let dry: Spread the sugared cranberries out on a parchment paper-lined baking sheet, and allow them to dry uncovered for at least 1 hour. You can keep them at room temperature, or place them in the refrigerator.
You can also use this same process for sugaring sprigs of rosemary, which look like frosted pine needles. I love using both sugared cranberries and rosemary for garnish on a yule log cake. They’d be gorgeous around a cinnamon roll wreath, too.
A Few Success Tips I’ve Learned
- Use fresh cranberries, not frozen. While frozen cranberries work great for cranberry sauce, they’re not good for this recipe. The sugar syrup doesn’t coat evenly on frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
- You can save the simple syrup after you’ve removed the cranberries, and use it for cocktails or mocktails.
- Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar.
Try Garnishing These Recipes With Sugared Cranberries
- Bรปche de Noรซl (Yule Log)
- Cranberry Curd Tart
- Gingerbread Cake
- Cranberry Pecan Cake
- Pumpkin Pie or Apple Pie
- Cinnamon Roll Wreath
- Pumpkin French Toast Casserole
- Gingerbread Waffles
- Cranberry Frangipane Tart
How to Make Sugared Cranberries
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours, 35 minutes
- Yield: 1 cup
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Sugared cranberries are an easy yet beautiful garnish for so many festive delights, from pumpkin pie to gingerbread waffles. They’re also very tasty as a sweet snack all on their own! You need just 3 ingredients to make these sparkly treats, and you can use the same method with fresh rosemary. A version of this recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 cup (120g) fresh cranberries (do not use frozen)
- 3/4 cup (180g/ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Instructions
- Place the cranberries in a medium heat-safe bowl. Set aside.
- In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove from heat and let cool for 5 minutes.
- Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.ย
- Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Return the sugared cranberries to the lined baking sheet and let them dry, uncovered, for at least 1 hour at room temperature or in the refrigerator.
- Use immediately or store them, tightly covered, in the refrigerator for up to 3 days. If they start to look a little wet, toss them in a little more sugar.ย
Notes
- Special Tools (affiliate links): Glass Mixing Bowls |ย Saucepan | Whisk | Baking Sheet | Parchment Paper Sheets or Silicone Baking Mat | Slotted Spoon or Sieve
- Frozen Cranberries: Do not use frozen or thawed cranberries. They’re simply too wet, and the simple syrup and sugar just won’t stick. You can trying patting them as dry as possible, but the results won’t be the same. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
- Rosemary: You can use the same exact “recipe” or method with fresh rosemary sprigs to make sparkly “pine needles” as a garnish for various baked goods or festive drinks. Or, just toss a few sprigs in with the cranberries to make bothโno need to increase the amount of simple syrup or sugar.
Reader Comments and Reviews
Can you freeze these after making to toss them into cocktails throughout the season?
Hi Jen! Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
Is there a tip for serving them as garnish on pie? I did last year and they melted on transport. Iโm thinking perhaps the cold pie coming out of the fridge caused condensation. Please help!
Hi Kelly! Yes, that’s likely the culprit. You can add them just before serving to prevent this.
Can a sugar substitute be used
Would like to know if I can soak The Cranberries in the syrup overnight in the refrigerator or at room temperature
How long can these be left out at room temperature when serving to guests?
Thanks!
Hi Laura, they will be fine at room temperature for a few hours while serving. Enjoy!