Sugared cranberries—who knew something so simple could be so irresistible? I never thought I’d become obsessed with these little tart berries, but here we are.

Initially, I made them just to add a festive touch to my holiday charcuterie board, expecting they’d be nothing more than a pretty garnish.

But once I popped one in my mouth, I was hooked. They’re a perfect balance of tart and sweet, and the crunch of the sugar coating makes them oddly satisfying.

What really won me over was how easy they were to make. Just three ingredients—water, sugar, and fresh cranberries—and a little patience, and you’ve got yourself a holiday treat that’s both simple and delicious.

Trust me, once you try these, you’ll be adding them to your list of holiday favorites, and maybe even sneaking a few as a snack.

These sugared cranberries are a great way to enjoy the fresh, tangy flavor of cranberries without all the fuss.

Sugared Cranberries Recipe

Ingredients

• 1 cup water
• 2–2.5 cups cane sugar
• 2 cups fresh cranberries

Instructions

1. Heat 1 cup of water and 1 cup of cane sugar in a small saucepan over medium heat.
2. Stir until the sugar completely dissolves and the mixture begins to simmer.
3. Remove the pan from heat and let the syrup cool to room temperature.
4. Once the syrup is cool, dip the cranberries into the syrup, ensuring they’re fully coated.
5. Place the coated cranberries on a cooling rack set over a baking sheet to catch drips. Let them dry for about 45 minutes until they’re sticky but not wet.
6. Add some cane sugar to a deep bowl.
7. Toss a few sticky cranberries in the sugar at a time, rolling them around until evenly coated.
8. Transfer the sugared cranberries to a fresh baking sheet to dry completely. Refrigerating them can speed up the drying process.

Expert Tips For Perfect Sugared Cranberries

Creating sugared garnishes that truly stand out takes a bit more than just following basic instructions. Let’s dive into some expert tips to make your sugared cranberries shine:

• Use a thin syrup coating for a cleaner finish: Instead of fully immersing the cranberries in syrup, try lightly drizzling them to create a thinner coating. This makes the sugar stick without becoming too clumpy, offering a cleaner, more polished look.
• Experiment with flavored sugars: For an added twist, roll your sugared cranberries in flavored sugars, such as cinnamon sugar, vanilla sugar, or even finely ground dried rose petals. This adds a unique flavor layer that enhances the berries’ tartness.
• Double coat for extra sparkle: If you want an extra burst of sweetness and shine, double coat your cranberries. After they dry from the first sugar coating, give them another quick dip in the syrup and roll them in sugar again. The second coating will make them shine beautifully.
• Use a cooling rack with parchment paper underneath: Place your sugared cranberries on a cooling rack set over parchment paper instead of a baking sheet. This allows air to circulate around the berries, preventing them from sticking and making them easier to remove once dry.
• Mind the moisture: Even though you’re using syrup, you want to ensure the cranberries are dry before applying the sugar. Excess moisture will cause the sugar to clump and not coat evenly, which can result in a less appealing finish.

What To Serve Sugared Cranberries With?

Sugared cranberries are as versatile as they are beautiful, and can add a fun twist to a variety of dishes. Here are some fresh suggestions to serve them with:

• Roast turkey or chicken
• Brie cheese with crackers
• Winter fruit salad
• Gingerbread cake
• Mimosas or holiday cocktails
• Yogurt parfaits
• Spiced apple cider
• Cranberry sauce or jam

How To Store Sugared Cranberries?

You may be wondering how to store sugared cranberries to keep them fresh for longer. Here’s a step-by-step guide that goes beyond the basics:

• Layer with parchment paper: When storing sugared cranberries in a container, layer them between sheets of parchment paper. This prevents them from sticking together and keeps the sugar coating intact.
• Avoid direct light and heat: Store your sugared cranberries in a cool, dark place, preferably in the fridge. Light and heat can cause the sugar coating to melt or lose its sparkle.
• Freeze for longer storage: If you need to keep them longer than a week, freeze your sugared cranberries. Lay them out on a baking sheet in a single layer, freeze until solid, and then transfer them to an airtight container or freezer bag. They’ll last for up to a month, and you can use them directly from the freezer.
• Check for moisture: Before storing, ensure your cranberries are completely dry. If there’s any moisture left, the sugar coating can become soggy and sticky, leading to clumping.