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! ★★★★★“
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
- Bûche de Noël (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.
- 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.
Notes
- Special Tools (affiliate links): Glass Mixing Bowls | 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 both—no need to increase the amount of simple syrup or sugar.
Reader Comments and Reviews
I love these! I add some homemade vanilla, a used and split vanilla bean, and a little bit of grated orange rind to the simple syrup. Then I use vanilla sugar for the sugar coating. The leftover syrup then gets added to chai.
I made these two days ago and already have to make them again. They are so tasty, sweet and tart. Highly addictive.
I made this recipe last yr, I couldn’t keep them in the house longer than an hr. This yr I’ll turn 10lbs into candy. Thank you for this delicious recipe
Could these cranberries be used in a popcron garland decor throughout December? Or would they start to rot?
We haven’t used this exact recipe for sugared cranberry garland, but the decorative sugared cranberry garland typically uses glue and sugar rather than the soaking method here. We’d do a quick search to find a tutorial for one that should last through the season.
Do you think if I added a bit of bourbon to the simple syrup the bourbon flavor would come thru on the cranberries? I’d like to do that to compliment a honey bourbon glazed turkey breast I’m making!
Hi Sharon, I haven’t tested it, but let me know if you do!
I added about 2 tbsp bourbon to the simple syrup. And I kinda got busy and left the cranberries soak in the syrup in the fridge for 48 hours. There was maybe a hint of the bourbon taste to the cranberries and everyone loved them!!
Hi Sharon,
It won’t matter. No one is going to eat them as they are too tart. Save your bourbon. These are just a garnish for show!!!
Actually my grandfather and I have been popping these into our mouths like popcorn – it’s perfect for people who like sour candies, not too sour and lightly sweet
I love these!!! I’ll pile them on a slice of cake and eat them on the side. If you like tart and sweet these are amazing!
We absolutely eat these. By the bowlful.
Candied cranberries are a highlight of the season and we usually have a bowl on hand for snacking. Sweet, sour, bitter, crunchy. . . a sensory delight!
So easy to make. I used them to decorate a plate of holiday cookies. Love the recipe! Will use again!
Did not turn out the best used exact measurements and time but they were not sweet at all
Loved it. I did softcrack sugar water. Heated it up to
285 then put in the cranberries they turned out amazing
Making these to go on top wedding cakes. Can I reuse the leftover simple syrup to make another batch the next day?
Hi Leanna, If you have extra syrup that has not been used for the cranberries, you can store it tightly covered in the refrigerator to use the next day.
I really should have looked at the recipe more on this one, but it turned out great anyways. It is so uncharacteristic of me, but I rarely looked at the recipe and just did it from what I thought it would be, so I didn’t measure, but I followed the basic instructions for the first half. However, I didn’t put the cranberries out on a sheet or anything, I just transferred them directly to the bowl. I was kind of in a hurry, but it was okay. It worked just right for the first couple, but the sugar started to get wet and clump up, so if you’re in a hurry, my advice is to do it that way but split the sugar in half and pour the non-clumped-up half in the bowl once you start to have problems with the consistency.
This looks really good. Is the sugar and water supposed to come out so watery? I followed the recipe exactly but it doesn’t look like syrup it looks like sugared water
Yes, the simple syrup is quite thin – see the photos in the post for what it is supposed to look like.
Was watching the video of how to sugar coat cranberries. Was wondering, if I could do the same with some greenery?
Yes, absolutely! We like to do the same with rosemary, like we do for our Buche de Noel.
Over the holidays I made two dessert charcuterie boards and came across this recipe. These sugared cranberries were a HIT with both crowds! At first people were hesitant because cranberries are so tart. I told people they were like natural sweet tarts or sour patch kids and next thing I know the cranberries were all gone!
I was able to use the simple syrup for both batches I made. Fabulous!
I had leftover fresh cranberries that I had frozen after Thanksgiving. I thawed a bit them first and the recipe worked like a charm! So even though they came from my freezer they turned out beautifully. If you have frozen fresh cranberries yourself, it works!
A new Christmas tradition for us! Delicious and beautiful!!
Hi! May I use a pre made simple syrup, and if so, do I need to warm it before pouring over the cranberries?
Hi Terri, you do not have to warm it.
i bought fresh cranberries at Thanksgiving and didn’t use them. I put the bag unopened in the freezer. . . . Could I take them out and use them? May be a dumb question. . .
Hi Mollie! See recipe Notes: 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.
I make these every year, but instead of regular simple syrup, I used the syrup left over from my candied oranges. It gives them such a wonderful flavor!
Looks beautiful! Does anyone know if the sugared rosemary would leave a flavor on a cake if I put it on top of some frosting?
Hi Noelle! It shouldn’t, if used as a garnish.
I get it now. The extra sugar is to roll the cranberries in after drying.
I’m trying the recipe now but a bit confused. In one place it says, simple syrup is equal parts sugar and water but the recipe say 3/4 cup water and 1 1/4 cup sugar???
Hi Deb! The sugar listed in the ingredients is divided. 3/4 cup goes into the simply syrup, the remaining half cup sugar is used later, for coating the cranberries.
This looks amazing! Two questions:
1) Would these work in a trail mix, and if so, how long are they shelf stable?
2) Is the sugared rosemary good for eating as well, or is it just more of a decorative thing?
Hi Kimmy! Sugared cranberries wouldn’t be the best in a trail mix because the sugar coating would fall off. Dried cranberries would work better! The sugared rosemary is a decoration.
Can I freeze the extra sugared cranberrries to use at another time? If so, how long can I freeze them and do you recommend a specific way to freeze them?
Hi Ellen! Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
Thanks for such a wonderful recipe! I was wondering what you do with the simple syrup after you’ve let the cranberries soak?
Hi Lauren! I save it to use in cocktails and mocktails.
Does the simple syrup then take on a taste of the cranberries? Was thinking of using the leftover syrup in a Cranberry lemon drop martini recipe
Hi Annie, not really. Since the cranberries are fresh and whole, they don’t really give off any flavor.
I love this recipe, these are a hit on my pumpkin pie (well, your pumpkin pie) every year! Question – is there any reason not to let the cranberries sit in the syrup…. longer? Could I put the bowl in the fridge overnight & then sugar them the next day?
Hi Kait! These can be made a few days in advance and stored at room temperature.
I soaked them for a few hours so they’d be less sour. Worked wonderfully!
Did soaking them longer also soften them? I used the recipe as is and mine were fairly hard and sour.
I want to know how you make those leaves is there a cutouts for those
Hi April! You can find those details in our pie crust designs post.
Could I use Splenda in place of sugar?
Wouldn’t it make more sense to store the candied cranberries uncovered so they remain dry?
Hi Susan, you can absolutely store them completely uncovered.
These blew my mind and are such a hit I make them every year for Thanksgiving and Chirstmas!
Thank you for this recipe. I’ve admired your “frosted cranberries and greenery” in your photographs as finishing touches. Now I can make them!
Awesome, but they were WAY TO SOUR!,