Sugared Cranberries Recipe
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Made by coating cranberries in simple syrup and rolling them in granulated sugar for a wintery, “frosted” look, these homemade sugared cranberries are the easiest way to add a pop of color (and a hint of sparkle!) to any Thanksgiving or Christmas spread. Use sugared cranberries to decorate cakes, pies, tarts, or mini Christmas puddings. Scatter a handful over a cookie tray or charcuterie board, or garnish Christmas cocktails or glasses of cranberry punch.
Ingredients for Making Sugared Cranberries
- Cranberries – Fresh cranberries work best, but you can also use frozen berries. While developing this recipe, I came across several sugared cranberry recipes which suggested that frozen berries are an absolute no-go, but this wasn’t my experience. I’ve tested this recipe with both types of berries—the photos show frozen cranberries, and for the video I used fresh. If using frozen berries, do not thaw before tossing the cranberries in the sugar syrup.
- Granulated Sugar – I’m a big fan of caster sugar (superfine sugar) for baking, but to make sugared cranberries, you’ll need to use granulated sugar instead. The larger sugar crystals are better-suited for coating the berries, adding the signature “frosted” appearance plus a hint of crunch.
Tools and Tips
- Use the right tray. A quarter sheet tray works for a single batch, but if doubling or tripling this recipe, use a half sheet rimmed baking tray instead. It’s important to allow plenty of room to spread the cranberries apart as they dry.
- Drain thoroughly. After steeping, drain the soaked berries by passing them through a fine mesh strainer. Be sure to remove all of the liquid, or your berries will be soggy and take forever to dry.
- Save the syrup. You won’t need the leftover syrup for this recipe, but save it to garnish a cranberry gin fizz or cranberry martini; to sweeten tea or sparkling water; or to brush on cakes as a soaking syrup.
How to Use Sugared Cranberries
- Decorate Cakes, Pies, and Cupcakes – Garnish a cheesecake, yule log, cranberry curd tart, pumpkin pie, or batch of mini Christmas puddings or brie and cranberry brownies for a sparkling finishing touch.
- Charcuterie and Cheese Boards – Add a pop of color to a holiday cheese platter or charcuterie board.
- Cocktails and Beverages – Drop a few berries into cranberry punch, holiday cocktails made with cranberry syrup, or glasses of fizzy water or sparkling wine.
Sugared Cranberries
- Total TimeAbout 2 1/2 hours
- YieldAbout 1 1/2 cups sugared cranberries 1x
An easy sugared cranberries recipe for garnishing for pies, tarts, and other Christmas desserts.
Ingredients
180 milliliters water (3/4 cup)
125 grams fresh or frozen* cranberries (about 1 1/4 cups)
300 grams granulated sugar (1 1/2 cups), divided
Instructions
Line a quarter sheet rimmed baking tray with parchment. Set aside.
In a medium saucepan, stir together water and 200 grams (1 cup) of the granulated sugar.
Bring to a simmer, stirring until the sugar dissolves. Simmer 2 minutes. Remove from heat.
Add the cranberries and toss to combine. Cover and steep cranberries in the syrup for 10 minutes.
Pass through a fine mesh strainer.*
Arrange cranberries on prepared tray, making sure the berries do not touch. Set aside and allow to rest uncovered at room temperature for 1 hour. Cranberries will feel slightly tacky.
In a medium bowl, toss cranberries in remaining 100 grams (1 cup) sugar.
Arrange on a clean sheet of parchment and rest uncovered at room temperature for 1 hour more, or until ready to use.
Notes
If using frozen cranberries, do not thaw.
*If desired, you can save the syrup for sweetening tea or cocktails; you won’t need it for this recipe.
- Prep Time: 20 minutes (including steeping time)
- Drying Time: 2 hours
- Category: Miscellaneous
- Method: Stovetop
- Cuisine: Miscellaneous
Make-Ahead and Storage Suggestions
Make these sugared cranberries on the day you plan to use them. Although some recipes suggest that you can store sugared cranberries for a couple of days, I don’t recommend it. I tested both refrigerator and room-temperature storage, and found that the berries looked their best on day one.
This recipe takes about two hours from start to finish, but most of this is drying time. For best results, plan ahead so that you have enough time to make and dry the cranberries on the day of your event.
Other Cranberry Recipes You Might Enjoy
Festive Cranberry Jelly Candy
Cranberry Curd Tart
Brie and Cranberry Brownies
Cranberry Compote
Cranberry Orange Biscotti
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
