Making sugared cranberries transforms the usually tart fresh cranberry to an almost candied flavor and texture. Perfect for garnishing fall and winter desserts, a fun snack, or an interesting addition to a charcuterie board!
This is one of my Snack recipes I know you’ll want to keep on hand!
Have you ever seen those elaborate winter cakes that have frosted cranberries and herbs on the top as a garnish/decoration? Ever wonder how to make those?
Well I’m here to show you!
While they’re fabulous as a garnish on those desserts, they’re actually delicious to eat as a little snack as well, since the usually tart cranberries absorb the sugar mixture and become the perfect mix of sweet and a little tart.
There are several ways to make them, but this is my preferred method, as it tends to yield a sugared cranberry with an even coating of sugar, as opposed to some methods where the sugar clumps up a bit.
This isn’t a recipe I love to make ahead, but most of the time spent making these berries is hands-off, waiting for them to cool!
What do I need to make this recipe?
- Water – this one is pretty self-explanatory lol. Just regular tap water is all you need.
- Sugar – for this recipe, you need granulated sugar.
- Cranberries – this recipe was tested with fresh cranberries, as in my area in the fall and winter, these are readily available.
How to make sugared cranberries?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make simple syrup. Heating equal parts sugar and water until the sugar dissolves allows the cranberries to soak up that goodness.
- Steep. This doesn’t take very long, and just involves soaking the cranberries in the simple syrup for a minute or two.
- Cool. I prefer to do this on a parchment paper lined baking sheet topped with a wire rack.
- Toss/roll. Add the sugar to a wide bowl or deep plate and add a handful of berries at a time, stirring to coat. Repeat with the other cranberries.
Helpful Tip!
There are several different methods for making sugared cranberries, this is just how I like to make mine. This method yields a cranberry that’s coated in an even dusting of sugar, vs the clumps of sugar that end up on the berries in other methods.
Variations of this recipe
- Frozen – I haven’t specifically tested this recipe using frozen cranberries, but I think it would work well. Just thaw them, and pat them dry before proceeding with the recipe as written.
- Herbs – as you can see in the photo below, you can use this same process to “sugar” herbs, such as rosemary or thyme, which can add even more fun to your holiday desserts!
- Citrus – for a fun flavor twist, try adding some orange rind and a squeeze of fresh orange juice to the simple syrup, then boil it as directed. When the berries steep in the flavored syrup, they’ll take on a subtle citrus flavor that works well with cranberries!
- Sugar – the photos here show the cranberries coated with granulated sugar, but if you’d like a more sparkling look, try using cane sugar. The grains of sugar are a bit larger, but still works well.
FAQ’s
I haven’t tested using frozen cranberries, but I think they would work for this recipe. I’d thaw them and pat them dry before proceeding with the recipe. Using frozen cranberries would be a great way to enjoy these sugared cranberries year-round, when fresh berries are hard to find (at least in my area).
In addition to just looking stunningly beautiful, these cranberries are great for snacking, garnishing desserts, adding them to a charcuterie board, and more!
Making cranberries ahead of time
I prefer to make these before serving/using them, as the sugar can dissolve too much the longer they sit.
The good news is, the longest part of this recipe, is completely hands-off!
Storage
Leftover cranberries should be stored in an airtight container (either in the refrigerator or at room temperature) and enjoyed within 2-3 days.
However, the longer they sit, the more sugar may be absorbed/dissolved.
More Snack Recipes:
My Favorite Baking Sheet/Wire Rack!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 cups granulated sugar divided
- 1/2 cup water
- 3 cups fresh cranberries rinsed and dried
Instructions
Prepare
- Line a baking sheet with parchment paper (optional) and top with a wire cooling rack. Set aside.
Make simple syrup
- To a saucepan, add 1/2 cup of the granulated sugar, and the water. Stir and heat over MED HIGH heat.
- Once mixture comes to a low boil, reduce the heat to a simmer, and simmer the mixture for 3-5 minutes, until all sugar has dissolved.
- Remove from the heat.
Add cranberries and steep
- Add the cranberries to the simple syrup and stir around to make sure all the berries are coated.
- Let sit for about 2 minutes, stirring occasionally.
Dry
- Use a slotted spoon or frying spider to remove the cranberries from the syrup and transfer them to the prepared baking sheet/wire rack.
- Let sit at room temperature for about 45 minutes to an hour. Don't worry, the berries may not look wet, but they're sticky enough from the syrup for the sugar to stick to them.
Toss in sugar
- Add the remaining granulated sugar to a wide bowl or deep plate and add some of the cooled cranberries. Toss to combine well, then set aside and repeat with remaining berries.
Serve
- Serve as is, or as a garnish, or store (see storage instructions in the post above this recipe).
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This will make 3 cups of sugared cranberries, which you are free to divide into as many servings as you’d like. I’ve estimated 10 servings, of approximately 1/3 cup for each serving.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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