Sugared Cranberries

Sugared Cranberries are the kind of simple, festive treat that instantly brightens any holiday table. Because they come together quickly with just a few ingredients, they deliver big visual impact with almost no effort. The warm syrup lightly coats each berry, allowing the sugar to cling and create a sparkling, frosted finish. Even better, they hold their texture beautifully, which makes them perfect for decorating desserts, holiday drinks, or snack boards.

Early American cooks often used sugared fruits to dress up cakes and pastries during celebrations. Cranberries quickly became a favorite because their natural tartness contrasts beautifully with sweet coatings. Today, they remain a winter staple, offering both bright color and crisp freshness.

Since this recipe uses pantry basics and dries naturally on a sheet pan, cleanup stays easy. Whether you’re topping a cheesecake, garnishing a cocktail, or adding a festive touch to your table, these cranberries offer shine, crunch, and classic holiday charm.

Recipe Yield: 8 servings

INGREDIENTS

2 cups fresh cranberries
1 cup sugar
1 cup water
1 cup sugar (for coating)

INSTRUCTIONS

1. Prepare the simple syrup:
Combine water and 1 cup sugar in a medium saucepan. Warm over medium heat, stirring until the sugar fully dissolves. This takes about 2–3 minutes. The syrup is ready when it turns clear with no sugar at the bottom. Remove from heat before it simmers — it should be warm, not hot. As it cools, it will become lightly sticky, which helps the sugar coating adhere.

2. Coat the cranberries:
Add the cranberries to the warm syrup and gently stir to coat. Let them sit for 5 minutes so the syrup clings evenly. The syrup should be warm, not hot, to prevent the berries from splitting.

3. Transfer to dry:
Lift cranberries out of the syrup using a slotted spoon. Spread them on a parchment-lined baking sheet in a single layer. Allow them to dry for 45–60 minutes until tacky, not wet.

4. Sugar the cranberries:
Roll the tacky cranberries in the remaining 1 cup sugar until fully coated. Place back on the sheet to dry for another 30 minutes.

5. Store and serve:
Once dry, use immediately or keep uncovered at room temperature for up to 24 hours. Keeping them uncovered prevents moisture buildup and helps the sugar coating stay crisp and sparkling.

Helpful Tips to Perfect This Recipe

• Dry Time Matters: Let the berries sit until tacky before rolling in sugar. This step helps the coating stick evenly and creates that beautiful frosted sparkle.

• Warm, Not Hot: Gentle warmth prevents the berries from splitting. This keeps them firm, glossy, and perfectly shaped for decorating desserts and holiday boards.

• Use Fine Sugar: Finer grains coat better and look more polished. You can pulse granulated sugar once or twice for a delicate, bakery-style finish.