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Sugared cranberries, or candied cranberries, are a holiday staple! Use them as garnish on a creamy pumpkin pie, put them on a toothpick in a glass of sparkling wine, or enjoy them on their own! They’re beautiful and sparkly, perfect for the holiday season.

bowl of sugared cranberries

OVERVIEW

  • Skill Level: Beginner

Sugared cranberries are the ultimate garnish on holiday desserts. They are so beautiful and sparkly topped on a pumpkin pie, chocolate trifle, and the perfect addition to a festive cheese board. They a delicious accompaniment to any holiday table.

While cranberries can be a bit sour, infusing them with sugar balances out the sour making them a tasty snack all on their own.

FLAVOR VARIATIONS

While sugar-coated cranberries are delicious on their own, try these flavorful twists:

  • Rosemary Cranberry: Add fresh rosemary sprigs to the simple syrup and infuse for several minutes before adding the cranberries. Use rosemary sprigs as additional garnish alongside the sugared cranberries.
  • Vanilla Cranberry: Add scraped vanilla seeds to the reserved sugar for rolling. Mix well – you can even use your fingers to evenly disperse the vanilla. Roll the cranberries in the vanilla sugar. As an additional step, pour a splash of vanilla extract into the simple syrup.
  • Orange Cranberry: Add fresh orange juice to the simple syrup and infuse for several minutes before adding the cranberries. Use orange zest as additional garnish alongside the sugared cranberries.
A slice of pumpkin pie garnished with sugared cranberries

HOW TO MAKE SUGARED CRANBERRIES

Before you begin, set up a baking sheet with a wire cooling rack set on top. For easy cleanup, place paper towels or parchment paper underneath the cooling rack.

MAKE THE SIMPLE SYRUP

Combine the smaller portion (100 grams/ ½ cup sugar) of the sugar and the water in a saucepan over medium-low heat. Heat until all of the sugar dissolves. Stir very slowly to avoid getting sugar granules up the sides of the pan (they will burn).

Cranberries after being coated in simple syrup and drying on a wire rack

Turn off the heat and carefully add the cranberries into the saucepan. Gently stir the cranberries to evenly coat them. Use a slotted spoon to remove the cranberries from the saucepan and place on the prepared wire rack. Let the cranberries dry and cool completely for at least 45 minutes. They will still be very sticky even at room temperature.

TOSS IN SUGAR

Cranberries after rolling in sugar on a wire rack

An easy way to sugar these tart berries is to roll them in the sugar. After rolling, shake off any excess. Use immediately or return them to the wire rack until you are ready to use them.

HOW TO STORE SUGARED CRANBERRIES

Store these holiday treats in a single layer in an airtight container in the refrigerator for 2-4 days. The less the cranberries overlap and rub against each other, the better chance the sugar coating will stay intact. If some of the sugar rubs off, re-toss them in more sugar.

How to Use a Sugared Cranberry Garnish

Pumpkin pie garnished with sugared cranberries
Use this cranberry recipe to garnish Pumpkin Pie
A slice of Cranberry Sour Cream Crumb Cake
Easy sugared cranberries are the perfect addition to Cranberry Crumb Cake
Lemon Rosemary Cake
Sugared cranberries would be a beautiful garnish over Lemon Rosemary Cake

FOR COCKTAILS

There’s nothing more festive than a glass of sparkling wine topped with a toothpick of sugared cranberries. You could even use them to top mimosas or a warm apple cider. They instantly add a little magic to the holiday season.

FOR DECORATION ON PIES, TARTS, AND CAKES

Winter desserts scream for garnish! Top your pumpkin pie, apple pie, or cranberry trifle with sugared cranberries and sugared rosemary.

FAQ

Can I use frozen cranberries instead of fresh?

This sugared cranberries recipe does not work with frozen cranberries as they will deflate and release too much liquid. Fresh cranberries are best!

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other festive holiday components!

Bowl of sugared cranberries
Yield: About 3 1/2 Cups

How to Make Sugared Cranberries

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour

Sugared cranberries, or candied cranberries, are a holiday staple! Use them as garnish on a creamy pumpkin pie, put them on a toothpick in a glass of sparkling wine, or enjoy them on their own!

Ingredients

  • 340 grams (12 ounces) fresh cranberries
  • 300 grams (1 ½ cups) granulated sugar, divided
  • 115 grams (½ cup, 120 milliliters) water

Instructions

PREP

  1. Set up a sheet pan with a cooling rack set on top.

METHOD

  1. Combine 100 grams (½ cup) of the sugar and the water (115 grams/ ½ cup) in a saucepan on medium heat. Cook and stir slowly until all of the sugar is dissolved.
  2. Turn off the heat and carefully add cranberries (340 grams/ 12 ounces) into the saucepan. Stir to coat evenly.
  3. Remove the cranberries with a slotted spoon. Place them on the prepared wire rack.
  4. Let cranberries dry and cool completely for at least 45 minutes. They should still be very sticky.
  5. Roll the cranberries in the remaining sugar (200 grams/ 1 cup) and shake off the excess.
  6. Store in the refrigerator for 2-4 days in an airtight container. Try to keep them as thin of a layer as you can as the sugar will rub off if they rub against each other too much.

Notes

Note: This does not work well with frozen cranberries as they will deflate and release too much liquid.

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© Baker Bettie