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Easy Sugared Cranberries are fun, festive and simple to make. They make a great sweet and tart snack, and are perfect as an edible garnish.
If you love cranberries, this recipe is a must try. These sugared cranberries are so easy to make, hence the title. They require only a few ingredients and end up so pretty. Add them to any of your holiday dishes as a pretty garnish or decoration that is edible! My youngest and I can sit and eat the entire bowl of these if I allow it. They pop in your mouth and remind me of the pop rocks candy I had as a kid. So fun, festive and delicious!
Easy Sugared Cranberries Ingredients
- Granulated Sugar
- Fresh Cranberries
How to Make the Best Sugared Cranberries
Step 1: Make the Simple Syrup
In a small saucepan, combine the water and sugar. Heat on medium heat until the sugar is dissolved and the edges just start to bubble. Remove from heat.
Step 2: Soak the Cranberries
Rinse the cranberries and pick out any mushy and spoiled berries. Add cranberries to a large bowl, pour syrup over the berries. Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours.
Step 3: Drain and Dry
Drain the cranberries in a colander and then spread them out on a parchment lined baking sheet. Let the cranberries dry for 15 minutes.
Step 4: Sugar and Dry Again
Sprinkle sugar over the cranberries and roll them around all over the pan to coat them all evenly. Let them sit on the pan for 1 hour to completely dry.
Sugar Variations for Rolling Cranberries
- Granulated Sugar-this is what I always use, because I always have this sugar on hand.
- Sugar in the Raw-this sugar has larger granules and gives a more sparkly look.
- Decorative Sugar Crystals-these sugar granules are more course then the others and add a little bit of crunch.
What to Use Sugared Cranberries For
- Pretty Decorations- Use on top of cupcakes, cakes, quick breads, Pumpkin Bars, or Pumpkin Pie. Add them on top of your favorite holiday dessert along with some fresh rosemary sprigs for a fresh holly look. They also make a pretty addition to table centerpieces.
- Beverage Garnish- Add the cranberries to a pretty beverage pick, and add on top of the glass as a pretty and sweet garnish.
- Edible Garnishes- Sugared Cranberries make a great accompaniment to any meat and cheese tray, charcuterie board, fruit trays, and relish trays.
- Snacking- alas my favorite way to use these sweet cranberries is for simply snacking. They are sweet, tart and tangy all in one bite!
How to Store Sugared Cranberries
Store these beautiful berries in an air tight container in the fridge. They will last up to a week in the fridge. They are best when used within a few days. However, you can quickly roll them in some more sugar if they start to release too much moisture.
More Festive and Fun Holiday Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Crispy Candied Pecans
- Fresh Cranberry Pumpkin Bread
- Homemade Pumpkin Pie
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Fresh Cranberry Sauce
- Cranberry Orange Muffins
Add some pretty and festive decorations or edible garnish with these Easy Sugared Cranberries and let me know what you did with them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Easy Sugared Cranberries
- 12 ounces fresh cranberries
- 1½ cups sugar
- 1 cup water
- Rinse cranberries and throw out any mushy or spoiled berries.
- Add cranberries to a large bowl.
- In a small sauce pan, combine 1 cup sugar and 1 cup water over medium heat to make a simple syrup.
- Heat until the sugar has dissolved and the edges around the pan are starting to bubble. Remove from heat.
- Pour simple syrup over the cranberries. Cover with plastic wrap and chill in fridge for 1-2 hours.
- Drain cranberries and spread them out on a parchment lined baking sheet. Let them sit and dry for 15 minutes.
- Sprinkle sugar over cranberries and roll them all around to evenly coat them all. Let them sit and dry for 1 hour.
- Store in air tight container in fridge for up to 1 week. Roll in extra sugar, if needed.
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