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 (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
Have you used orange juice instead of water? I’m thinking about trying that. I have never made these before, but I am anxious to
Hi Christina, we haven’t tested that here, but many recipes will use orange juice in place of the water. Let us know if you try it!
In my eagerness to try these, I left out the step to let the syrup covered berries dry before coating them with sugar. Still tasted wonderful to me.
Made these for the yule log cake and also for the pumpkin pie, absolutely amazing !
How long will the cranberries look pretty? Can I make my cake the day before and will the cranberries still look sugared the next day? Thank you
Hi Kathy, You can 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.
Store tightly covered, or lightly covered?
Both ways are noted. Please clarify, many thanks ๐
Thank you for catching that, Cynthia! I’ve updated the post to clarify tightly covered.
Hi Sally, can this recipe be used for raspberries. Iโm taking the flourless chocolate to someoneโs home for Christmas and would like to have the raspberries on the cake. Thank you
Hi Rachel, raspberries have a much higher water content than cranberries and we haven’t tested them. It may be best to find a recipe specifically developed with raspberries in mind. Let us know if you find one!
Hi, I’m going on about a 10 hour trip for the holidays and was wondering if I pre make these cranberries will they become soggy and not turn out because it said to store them in the fridge until use in instructions, so what should I do? Thanks
I used 12 oz of cranberries and adjusted the quantities. I feel like there is a lot of sugar syrup left over? Like there could be a lot less syrup.
I make this recipe every Thanksgiving and Christmas they’re exactly like how my gramma made them. What I want to know is what do you do with all the left over syrup?
Hi Laura, we usually discard it, but you could certainly keep it and use it for cocktails/mocktails!
Iโm on iPhone iOS and the ads you have running on this site render it completely useless. I canโt read this recipe without a takeover freezing my browser.
Hi Kay, weโre aware that an intrusive Amazon pop-up ad has unfortunately reappeared, and weโre so sorry about the frustration this causes. Despite multiple safeguards in place, it sometimes slips through under different labels, which makes it harder to catch until it appears live on the site. We flagged it with our ad network over the weekend and again last night, and have requested another block, so hopefully itโs resolved again shortly. We truly appreciate your patience; this has been frustrating for us as well, and weโre continuing to stay on top of it!
I made these to top the cranberry curt tart, but was surprised they were not candied at all. I had a very difficult time getting the granulated sugar to stick. I followed the recipe exactly, but wonder if maybe the cranberries didnโt candy because they were very large cranberries. Do large cranberries need to sit in the hot simple syrup for longer than small ones?
When the sugar didnโt stick, I wet them again to make them sticky. I live in a semi desert area. Maybe thatโs why they dried so quickly.
Hi Kim! Did the simple syrup stick to the cranberries, but just dried too fast for the sugar to stick? If so, it could definitely be the dry desert air try coating them while they’re still sticky next time. Thank you for giving this recipe a try!
These are ADDICTIVE! I make them every year for Thanksgiving and Christmas, and people practically attack the when I set them out. They disappear so fast, particularly when set out on the appetizer table. Nobody can eat just one! And they are so pretty and festive to look at (while they last!)
I love this, but this year Iโm going to try something new! Iโm making candied orange peel, and am going to use the orange simple syrup for coating my cranberriesโฆ. Iโll let you know how this turns out. (I bet it will be deliciousโฆ)
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
I have let them soak for a few hours before, but what I find works best is to prepare them, store them overnight, and then toss them in more sugar the next day. Soooo good!
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!
Making these again, as they were a hit on Thanksgiving. I did refrigerate the syrup coated berries for only a 1/2 hour and the sugar adhered perfectly. I did rosemary twigs too. My reserved/leftover simple syrup will go in cranberry margaritas! Merry Christmas