Sugared cranberries are frosty, festive, SUPER easy, and practically scream “IT’S THE HOLIDAYS!”
(Luckily, they don’t literally scream, because that would be terrifying.)
Anyway, we’re talking two ingredients and only about 10 minutes active hands-on time for the perfect sparkly holiday garnish. Read on for all you need to know about how to make sugared cranberries!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Sugared Cranberries
- Ingredients
- How to Make Sugared Cranberries
- How to Use Sugared Cranberries
The Story Behind the Recipe
I make sugared cranberries and sugared rosemary every Christmas. The sparkling layer of sugar makes simple garnishes so magical! So I thought it was high time I shared how to make them.
Not much of a story, but sometimes there just isn’t one! 🙂
Why You’ll Love Sugared Cranberries
These pretty sparkling berries make a high-impact, low-effort garnish that livens up everything from cocktails to galettes to Bûche De Noël (yule log cake), which I’m determined to master this Christmas. They look amazing on pies, cheesecakes, and Christmas charcuterie boards.
Not to be confused with the viral popping cranberries that are covered in powdered sugar, baked, and *pop* when you bite them, these sugared cranberries are smothered with frosty granulated sugar for loads of sparkle and tend to be used more as a garnish than as a treat.
So how do you make them? It’s SO EASY.
Ingredients
- Fresh cranberries – throw out the shriveled ones; only the freshest, plumpest cranberries need apply!
- Simple syrup – this acts as the “glue” for the sugar.
- Granulated sugar – For the ultimate in sparkly, frosty goodness!
How to Make Sugared Cranberries
- To make them, first rinse and dry your cranberries.
- Then make your simple syrup, let it cool, and give the cranberries a roll in the simple syrup.
- After they’ve dripped and dried for awhile, you roll them in the granulated sugar. Frosty!
- Let them sit for awhile longer to dry. Sparkly!
How to Use Sugared Cranberries
Sugared Cranberries holiday-up everything! A few years ago, I dotted an apple galette with a few. Instant festivity! They would look stunning on a vibrant cranberry curd pie, tart, holiday worthy cheesecake like this delicious vanilla chai cheesecake, or dress up a perfectly frosted vanilla cake.
They’re also lovely decorating Christmas punch, dropped into a festive mug of hot spiced Gluhwein, or spear three or four on a cocktail stick and top a cup full of mulled cranberry cider.
I hope you give this pretty cranberry garnish a try this holiday season, that you love them as much as we do! Oh, and for the full sparkly Christmas garnish experience, try my sugared rosemary, too!
Easy Sugared Cranberries
Ingredients
Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Sugared Cranberries
- 2 cups fresh cranberries (washed)
- 1/2 cup granulated sugar
Instructions
Make Simple Syrup
- Set a medium saucepan on the stove.
- Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool.
Make Sugared Cranberries
- Set a cookie rack in a baking sheet to catch the drips. Add cranberries to simple syrup mixture and stir to coat all of the berries. Use a slotted spoon to remove the cranberries from the syrup, letting the excess drip off. Transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so the excess drips off and the simple syrup thickens a bit.
- Spread 1/2 cup granulated sugar on a platter. Working with about 1/3 cup at a time, roll and toss cranberries in sugar to coat. Set coated cranberries on a clean cookie sheet to let the sugar harden; about another 45 minutes.
- Use cranberries as a garnish on cakes, platters, in cocktails … you name it. Sugared cranberries keep for about 3 days. Store uncovered at room temperature.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
