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.
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!
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)
- 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.
Ingredients
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Instructions
- Place cranberries in a large heatproof 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 the pan from heat and allow to 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.Â
- Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
- 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. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
Notes
- Special Tools (affiliate links): Glass Mixing Bowls |Â 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.
- 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.
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.
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!,