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With only 3 Ingredients I’ll show you how to make the VIRAL sugared cranberries recipe! Fresh cranberries, water, & sugar are a festive way to make your holiday cheese platters, drinks, and desserts look like a winter wonderland!
You guys, I am OBSESSED with how pretty these little cranberries are! Our viral candied cranberries go crazy every Christmas, so I decided to try a sparkling sugared version. And OH MY GOODNESS, they’re gorgeous!
Just coat fresh cranberries in a simple sugar syrup, let them dry and roll them in sugar. That’s it! That sweet, crunchy coating with the tart pop of cranberry is such a fun combination!
Why You’ll Love These Sugared Cranberries
- Absolutely Gorgeous: That sparkling, frosted coating makes even the simplest holiday treats look extra special!
- The Perfect Sweet-Tart Bite: The crunchy sugar coating balances the natural tartness of fresh cranberries.
- So Versatile: Dress up everything from Christmas cakes to holiday cocktails with these beautiful little berries.
- Fun for the Kids: Rolling the cranberries in sugar is an easy job for little helpers!
Ingredients You’ll Need
You only need 3 ingredients to make these beautiful sugared cranberries!
- Fresh Cranberries: Look for firm, plump cranberries without soft spots. Fresh cranberries work best for this recipe.
- Granulated Sugar: You’ll use half to make the simple syrup and the other half to create that gorgeous sparkling coating.
- Water: Combines with the sugar to make a simple syrup that helps the sugar stick to the cranberries.
PRO TIP: Make sure your cranberries are completely dry before adding them to the syrup. Extra water can dilute the coating and make it harder for the sugar to stick!
How to Make Sugared Cranberries
These sparkling cranberries look fancy, but I promise they’re SO easy!
- Make the Sugar Syrup: Combine the water and ½ cup sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.
- Coat the Cranberries: Remove the syrup from the heat and let it cool for 5 minutes. Add the cranberries and gently stir until they’re completely coated.
- Let Them Dry: Use a slotted spoon to transfer the cranberries to a parchment-lined baking sheet, allowing the excess syrup to drain off. Spread them in a single layer and let them dry uncovered for about 1 hour, or until tacky.
- Roll in Sugar: Toss the cranberries in the remaining ½ cup sugar, working in small batches until each berry is covered in a beautiful sparkling coating!
That’s it! You’ve got the prettiest little sugared cranberries ready for all your holiday treats!
Tips for Perfect Sugared Cranberries
- Use Fresh, Firm Cranberries: Choose plump berries without soft spots for the best texture and appearance.
- Cool the Syrup: Let it cool for 5 minutes before adding the cranberries so they don’t burst.
- Drain Off Excess Syrup: Use a slotted spoon and allow extra syrup to drip off before transferring the berries to parchment.
- Don’t Rush the Drying Time: The cranberries should feel tacky, not wet, before rolling them in sugar.
- Work in Small Batches: This helps every cranberry get an even, sparkling coating.
Troubleshooting Sugared Cranberries
Having trouble getting that perfect sparkling sugar coating? Here are a few common problems and how to fix them!
The cranberries may be too dry or too wet. They should feel slightly tacky before rolling them in sugar.
The Fix: If they’re too wet, let them dry a little longer. If they’re completely dry, lightly dip them back into the sugar syrup, drain well and let them become tacky before rolling in sugar.
If the sugar coating looks wet or starts dissolving, there’s probably too much moisture on the berries. Humidity and condensation can also cause this.
The Fix: Spread the cranberries in a single layer and let the excess moisture dry. Once they’re slightly tacky, gently toss them in fresh, dry sugar.
Too much syrup or rolling too many cranberries at once can cause the sugar to clump instead of creating a pretty, even coating.
The Fix: Separate the cranberries, let any excess syrup dry and roll them in small batches using fresh sugar.
The sugar syrup was probably too hot when you added the cranberries.
The Fix: Remove any burst cranberries and use the intact berries. Next time, let the syrup cool for 5 minutes before adding the cranberries.
Fresh cranberries work best! Frozen cranberries release moisture as they thaw, which can make the sugar coating dissolve or prevent it from sticking.
For the prettiest, most evenly coated cranberries, stick with fresh berries!
How to Use Sugared Cranberries
There are SO many fun ways to use these gorgeous little berries!
- Christmas Cakes and Cupcakes: Add a handful for a beautiful snowy holiday finish.
- Holiday Drinks: Use them to garnish cranberry mocktails, sparkling punch or festive cocktails.
- Cheese Boards: Scatter them around brie, crackers and other holiday appetizers for a pop of color.
- Pies and Cheesecakes: Add them just before serving for an extra-special holiday presentation.
- Holiday Centerpieces: Pair them with sugared rosemary for an edible winter wonderland!
PRO TIP: If you’re using sugared cranberries to decorate a dessert, add them shortly before serving. Moist frosting and fillings can cause the sugar coating to dissolve.
How to Store Sugared Cranberries
Sugared cranberries are prettiest the day they’re made, when the sugar coating is fresh and sparkling!
- Make Ahead: Prepare them earlier in the day and keep them in a cool, dry place until serving.
- Refrigerator: If storing longer than a few hours, refrigerate the cranberries in a covered container once completely set. The sugar coating may become damp or lose some of its sparkle, so they’re best enjoyed the day they’re made.
- Refresh the Coating: If the cranberries look a little wet, gently roll them in a small amount of fresh granulated sugar before serving.
- Freezer: Freezing isn’t recommended because thawing creates moisture that dissolves the sugar coating.
For the prettiest results, I recommend making these the same day you plan to use them!
These easy sugared cranberries are proof that sometimes the simplest recipes are the prettiest! With just three ingredients, you can turn fresh cranberries into sparkling little holiday treats that make everything feel extra festive. Whether you’re decorating a Christmas cake, dressing up a holiday drink or sneaking a few straight from the bowl, you’re going to love these sweet and tart little gems!
More Festive Holiday Treats
- Christmas Rolo Pretzels
- Chocolate Covered Coconut Balls
- Easy Cream Cheese Mints
- Chocolate Peanut Butter Balls
- Rocky Road Fudge
Watch the Video Tutorial
Sugared Cranberries
Ingredients
- ½ Cup Water
- 1 Cup Granulated Sugar, divided
- 1 Cup Fresh Cranberries, rinsed and dried
Instructions
- In a medium saucepan over medium heat, bring the water and 1/2 cup sugar (set the rest aside) to a simmer, whisking until the sugar has dissolved.½ Cup Water, 1 Cup Granulated Sugar
- Remove from heat and let cool for 5 minutes.
- Pour over the cranberries, stirring to coat. Set aside.1 Cup Fresh Cranberries
- Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, lift the cranberries letting them drain a little and transfer from the sugar syrup onto the prepared baking sheet.
- Allow to dry, uncovered, for 1 hour.
- Roll cranberries in batches in the remaining ½ cup sugar and serve!1 Cup Granulated Sugar
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
