These Sugared Cranberries Are My Favorite Holiday Garnish (and Snack!)
The first time I made sugared cranberries, I thought they’d just be a pretty decoration for my holiday cheeseboard. What I didn’t expect was to eat half the batch straight from the bowl. They’re crisp, juicy, tart, and sweet—all wrapped up in a sparkly sugar shell that looks like frosted jewels. Whether you’re dressing up a cocktail, topping a cake, or just snacking by the handful, these sugared cranberries add a burst of brightness and crunch that’s hard to resist.
They’re surprisingly easy to make, too. Just a quick simmer, a sugar roll, and a little drying time—that’s it. No candy thermometer or tricky techniques. I love making a big batch at the beginning of the holiday season to keep on hand for everything from decorating desserts to gifting in little jars.
Why I Keep Coming Back to These Sugared Cranberries
They’re so much more than just a garnish. Here’s why I make them every holiday season (and beyond):
- Beautiful and festive: Instantly upgrade any dessert or drink.
- Only 3 ingredients: You probably already have them on hand.
- Perfect sweet-tart flavor: That cranberry snap with a sugary finish is magic.
- Great for gifting: Pack them in mini jars or treat bags for an easy holiday giveaway.
- Make-ahead friendly: They store well and stay crisp for days.
Ingredients You’ll Need
(Makes about 2 cups | Prep Time: 10 minutes | Rest Time: 8+ hours or overnight)
- 2 cups fresh cranberries
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1/2 to 1 cup granulated sugar (for rolling)
How I Make These Sparkly Sugared Cranberries
1. Make the Simple Syrup
In a saucepan, I combine 1 cup water and 1 cup sugar over medium heat, stirring just until the sugar dissolves completely. I remove it from heat before it boils—this helps keep the cranberries from bursting.
2. Soak the Cranberries
I pour the cranberries into the warm syrup and stir gently to coat. Then I let them sit in the syrup for about 5 minutes. After that, I use a slotted spoon to transfer them to a wire rack (placed over a baking sheet) to dry for at least 8 hours or overnight. They’ll feel sticky but not wet when they’re ready.
3. Roll in Sugar
Once the cranberries are tacky, I roll them in a shallow bowl of granulated sugar, a few at a time, until they’re fully coated. I place them back on the rack to dry for another hour or so.
4. Serve, Decorate, or Snack
They’re ready to use right away—or store in an airtight container for up to a week. I love tossing them into cocktails, topping cupcakes or cakes, or just setting out a bowl for snacking.
My Tips for the Best Sugared Cranberries
- Don’t boil the syrup: Just heat enough to dissolve the sugar—boiling can split the cranberries.
- Let them dry fully: The sugar won’t stick well if they’re too wet.
- Use superfine sugar for a more frosty look: Blend regular sugar for a finer sparkle.
- Store loosely covered: Too much moisture can make the sugar coating dissolve.
- Make double: They go faster than you think!
How I Use These Sweet-Tart Jewels
These cranberries are endlessly versatile. Here’s how I love to use them:
- Cocktail toppers: Skewer a few for festive drink garnishes.
- Cake and cupcake décor: Especially pretty on white frosting or chocolate ganache.
- Cheeseboards: Add a pop of color and tang next to cheeses and crackers.
- Holiday table scatter: Use them like edible décor.
- Straight-up snacking: No shame—these are seriously addictive.
- Gift jars: A small mason jar of sugared cranberries tied with a ribbon = instant charm.
FAQs From My Holiday Kitchen
Q: Can I use frozen cranberries?
Fresh is best here. Frozen cranberries tend to release too much moisture when thawed, which can affect the texture.
Q: Can I speed up the drying process?
You can dry them in a very low oven (around 170°F) for 30–45 minutes, but you’ll lose some of that juicy snap. I recommend the overnight method for the best texture.
Q: Do they stay crunchy?
They’ll stay crisp on the outside and juicy inside for up to a week—just store in a dry place.
Q: Can I use flavored sugar or spices?
Absolutely. Add a pinch of cinnamon or citrus zest to the rolling sugar for a twist.
Q: Are they safe for kids?
Yes! Just watch little ones, since the cranberries are small and round.
Why These Sugared Cranberries Are a Holiday Staple
They’re simple, stunning, and full of contrast—the kind of treat that makes people say “Whoa, what are these?” and then come back for more. Whether you’re hosting a festive gathering, baking up holiday goodies, or looking for an easy edible gift, these sugared cranberries bring sparkle and flavor to every occasion. And the best part? They taste as good as they look.
The Easy Sugared Cranberries Recipe That’s Beautiful, Festive, and Totally Addictive
Ingredients
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1 cup granulated sugar (for rolling)
- 4 cups fresh cranberries
Instructions
- In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat.
- Stir until the sugar has completely dissolved.
- Remove the saucepan from heat and let the syrup cool slightly.
- Add the fresh cranberries to the syrup and soak for about 30 minutes.
- Using a slotted spoon, remove the cranberries and let them drain for a moment.
- Roll the cranberries in the remaining 1 cup of granulated sugar until fully coated.
- Spread the sugared cranberries on a baking sheet lined with parchment paper.
- Let them dry for at least 1 hour before serving.
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