We may earn a commission when you click on the affiliate links in this post.
These sweet and tangy Sugared Cranberries are my favorite quick holiday sparkle. They’re bright, jewel-like, and irresistible on drinks, salads, desserts, snack boards, and more. Only 3 simple ingredients and a tiny bit of patience for that crunchy, glittery finish.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I love this recipe. Thank you for sharing it!” – Susan
Why I Love these Berries
Cranberries are naturally sour, punchy, and bright, and rolling them in sugar gives them a festive sparkle while softening the tart bite. They’re easy to make, endlessly snackable, and they instantly dress up anything on the table. I make a batch at the start of the week to garnish cocktails and mocktails, toss into salads, and scatter over cakes or pies. First they’re sour, then they’re sweet, now they’re yours.
What to pair Sugared Cranberries with:
- Drinks: Sparkling Cider, Homemade Ginger Ale, Mojito Mocktails, Holiday Punch, or Sprite.
- Savory: Holiday Charcuterie Boards, Roast Chicken or Turkey, and Baked Brie
- Sweet: Pumpkin Pie, Apple Pie, Gingerbread Cookies, or No Bake Cheesecake
🩷 Kelsey
Ingredients You’ll Need
- Cranberries – fresh, firm berries give the best pop and hold their shape nicely
- Simple Syrup Base – water and granulated sugar warmed together so the sugar dissolves and coats evenly
- Final Sugar Coating – more granulated sugar for that crisp, sparkling shell
Ingredient Additions and Substitutions
- Citrus Twist: add thin strips of orange or lemon peel to the warm syrup for a hint of citrus.
- Vanilla or Spice: a splash of vanilla, a pinch of cardamom or nutmeg, or a small cinnamon stick infuses gentle warmth.
- Herbal Note: a sprig of rosemary or thyme in the syrup pairs beautifully with holiday mains.
- Colored Sugar: roll a portion in sanding sugar for extra sparkle.
- Frozen Cranberries: can work in a pinch. Thaw, pat very dry, then proceed so the coating sticks.
- Lower Sugar Option: use superfine sugar for the coating and reduce the syrup sugar slightly. Texture will be a touch less crunchy.
How to Make Sugared Cranberries
- Make the syrup: Warm water and sugar in a saucepan over medium heat, whisking until the sugar dissolves. Simmer gently.
- Coat the berries: Remove from heat, stir in the cranberries, and toss until they are fully coated and glossy.
- Dry the first time: Lift berries out with a slotted spoon onto parchment. Spread in a single layer and air dry 1 hour.
- Sugar and dry again: Roll dried berries in granulated sugar until fully covered. Return to clean parchment and dry 1 hour more until set.
Recipe Tips
- Dry time is not optional. The first hour helps the syrup get tacky so the sugar actually sticks. The second hour sets the shell.
- Use a slotted spoon to transfer berries so extra syrup drips away and the coating stays crisp.
- Work in batches when rolling in sugar so berries don’t clump.
- Room temperature is best for drying. Humid kitchens may need a little more time.
- Shake the pan gently while coating to keep the sugar even and the cranberries separate.
Frequently Asked Questions
Yes. They’re naturally tart and totally safe to eat. Sugaring tempers the sour flavor.
Let the syrup-coated berries dry until tacky before rolling in sugar, then dry again until the shell feels crisp.
Absolutely. Citrus peel, vanilla, cinnamon, rosemary, or cloves are all great options.
Skip the oven. A brief chill can help, but room temp airflow gives the most even, crisp finish.
Citrus like lemon, lime, and orange. Fruits like apple, pear, peach, and pumpkin. Spices such as cardamom and nutmeg. Nuts like walnuts, almonds, pecans, and hazelnuts.
Use them for jam, cranberry sauce, or bake them into muffins or quick breads.
Make Ahead and Storage
- Make ahead: Up to 2 days before serving for the best crunch.
- Store: In a loosely covered container at room temperature for 24 to 48 hours, or covered in the fridge up to 4 to 5 days.
- Refresh: If they look sticky, give a light re-roll in sugar just before serving.
- Leftovers: Stir into yogurt, oatmeal, or chop for muffin batter.
More Cranberry Recipes
If you’re looking for a festive pop of color and flavor with almost no effort, these Sugared Cranberries are it. Make a batch, snack on a few, and scatter the rest over everything from cocktail glasses to holiday cakes. If you try them, leave a rating and a comment with your twists. Your tips help other readers. 🌲❤️
Sugared Cranberries
Ingredients
- 2 cups sugar, divided
- 1/2 cup water
- 3 cups cranberries
Instructions
- Add ½ cup sugar and ½ cup water to a pot and whisk together over medium heat. Bring to a simmer.
- Remove from heat and stir in cranberries. Mix until all the cranberries are coated.
- Use a slotted spoon to transfer the cranberries to a baking sheet lined with parchment paper. Let dry for 1 hour.
- Add the remaining sugar to a pie plate or shallow wide dish. Add the cranberries and toss until cranberries are coated in sugar.
- Return the cranberries to the baking sheet lined with fresh parchment paper. Let dry 1 hour.
Notes
- Let berries dry until tacky before sugaring so the coating sticks.
- Dry a second hour after sugaring for the best crunch.
- Work in batches when rolling so berries stay separate and evenly coated.
- Use a slotted spoon so excess syrup drips off and the sugar doesn’t clump.
- Flavor options: citrus peel, vanilla, cinnamon, cardamom, or rosemary in the warm syrup.
- Storage: loosely covered at room temp 1 to 2 days or chilled up to 5 days. Lightly re-roll in sugar if needed before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Could you freeze these and use them as a cold cocktail garnish?
You can definitely freeze sugared cranberries! Once the sugar coating has set, spread them on a baking sheet and freeze until firm. Then store them in a freezer bag for up to 2 months. Hope this helps!
I love this recipe. Thank you for sharing it!