Sugared Cranberries (Easy Recipe) VIDEO
Sugared Cranberries are so festive and are an easy way to dress up desserts for Thanksgiving and Christmas. Candied cranberries have just 3 ingredients and will make any dessert sparkle.
These frosted cranberries are beautiful as a dessert topping like Cranberry Bundt Cake, but they’re also a fun addition to a holiday cookie platter.
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Sugared Cranberries Video
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What are Sugared Cranberries?
Sugared cranberries are essentially candied cranberries, dipped in a simple syrup of sugar and water then rolled in sugar until well coated. This recipe only requires 3 ingredients and it’s easy to scale the recipe up or down.
The Best Sugar for Cranberries: We love granulated sugar because it gives the cranberries an even coating and the granules are still large enough to make the cranberries look frosted, but you can also use cane sugar.
How to make Sugared Cranberries
- Heat the Syrup – In a medium saucepan, simmer 1/2 cup water and 1/2 cup sugar for 3 minutes.
- Stir in cranberries to coat then remove from heat and stir another 1 minute.
- Remove cranberries with a slotted spoon and transfer to a parchment-lined baking sheet or rack and dry out for 1 hour
- Roll sticky cranberries in remaining sugar to coat.
Tips for making sugared cranberries
- Rinse and dry the cranberries. The syrup will stick better to dry cranberries and you don’t want to incorporate excess water into your syrup.
- Simmer syrup on low heat for 3 minutes after it’s come to a boil. You want the sugar to fully dissolve and form a slightly thickened syrup for coating cranberries.
- Fully Coat the cranberries in the syrup. I like to stir them for a minute off the heat.
- Remove Cranberries before they burst. You don’t want them to release their juices or soften.
Can I eat candied cranberries?
Sugared cranberries are edible. They are sweet, tangy, and delicious. Raw cranberries can be very tart on their own but once they are coated in that sweet syrup and a layer of sugar, they almost taste like candy.
How to serve cranberries in sugar:
- Snacking – Sugared Cranberries are great for snacking and look amazing on a holiday cheeseboard.
- Garnish – Try them over a Cranberry Cake, or scatter them on Pumpkin Pie or a cooled Apple Pie.
- Decorate Main Dishes – decorate the serving platter of your Baked Ham or Prime Rib.
- Make Desserts Festive – Decorating Vanilla Cake or Cupcakes with sugared cranberries will instantly make them look Christmasy and festive.
What can I do with the sugar syrup?
You can discard the sugar syrup or make great use of it to:
- Soak Cakes: Adding the simple sugar syrup to a Sponge Cake adds sweetness and moisture.
- Add to Drinks: you can use the syrup for Homemade Lemonade or add it to your favorite Cranberry Pineapple Punch.
Storing sugared cranberries
Store sugared cranberries covered at room temperature in a cool, dry environment for up to 2 days.
Pro Tip: If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up.
What to do with leftover sugared cranberries?
If your cranberries have softened or you just have leftover cranberries, You can put them into a saucepan with a little water and make a quick homemade cranberry sauce.
More Holiday Desserts
- Christmas Sugar Cookies – our go-to Christmas Cookies
- Caramel Sauce – nothing beats homemade
- Almond Snowball Cookies – melt-in-your-mouth delicious
- Strawberry Pretzel Salad – a staple at holiday dessert buffets
- Tiramisu Yule Log Cake – a stunning bouche de noel
- Red Velvet Cake – with the best frosting
Sugared Cranberries (Easy Recipe)
- 1/2 cup water
- 1 1/2 cups granulated sugar, divided
- 3 cups fresh cranberries, rinsed and dried
- In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
- Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.
- Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.
- Roll cranberries in batches in the remaining 1 cup sugar to coat.