Name: Sugared Cranberries
Prep time: 2 h 30 min
Cook time: 5 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1/2 cup water; 2 cups sugar (divided); 12 ounces fresh cranberries

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Sugared cranberries are sparkling little gems that add the perfect festive touch to desserts, cocktails, or snack boards. I love how they balance sweet and tart flavors with a beautiful frosty coating that makes them look like they’ve just been kissed by snow. With only three ingredients and a little drying time, they’re simple to prepare yet so impressive on the table.

Why You’ll Love This Recipe

I love this recipe because it’s elegant without being complicated. It takes minimal effort to create something that looks store-bought or restaurant-worthy. The cranberries add a burst of freshness, and the sugary coating gives them just the right amount of sweetness. They’re a versatile holiday treat I can use to garnish cakes, decorate drinks, or enjoy straight out of the bowl. Sugared Cranberries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup water
2 cups sugar (divided)
12 ounces fresh cranberries

Directions

I combine the water and ½ cup sugar in a medium saucepan. I bring it to a boil over medium heat until the sugar is fully dissolved, about 3 minutes.
I stir in the cranberries, making sure they’re fully coated in the syrup.
Using a slotted spoon, I transfer the cranberries to a wire rack and let them dry for at least 1 hour.
Once the cranberries are dry but sticky, I roll a few at a time in the remaining sugar until well coated.
I let them sit for another hour to fully dry before serving.

Servings and timing

This recipe makes 12 servings.
Prep time: 2 hours 30 minutes (includes drying time)
Cook time: 5 minutes
Total time: 2 hours 35 minutes

Variations

Sometimes I like to add a hint of flavor by infusing the simple syrup with vanilla, orange peel, or cinnamon sticks before coating the cranberries. For a more dramatic look, I roll them in extra-coarse sugar to create a sparkly, jewel-like finish. I can also mix in sugared rosemary sprigs for a festive garnish.

Storage/Reheating

I store the sugared cranberries in an airtight container in the fridge for up to 1 week. I avoid stacking them too tightly so the sugar coating doesn’t rub off. They’re best enjoyed fresh within a few days while still crisp.

FAQs

Can I use frozen cranberries for this recipe?

No, I stick to fresh cranberries because frozen ones don’t hold their shape or texture well for sugaring.

How can I keep the sugar from falling off?

I make sure the cranberries are sticky before rolling them in sugar and let them dry fully. This helps the sugar cling better.

Can I make these ahead of time?

Yes, I prepare them a day or two in advance and store them in the fridge. They stay pretty and tasty for several days.

What can I use sugared cranberries for?

I love using them as a garnish for cakes, pies, cheeseboards, or cocktails. They’re also delicious as a sweet-tart snack.

Can I reuse the cranberry syrup?

Yes, the syrup left in the pan can be strained and added to cocktails, sparkling water, or tea for extra flavor.

Conclusion

These sugared cranberries are a festive, simple treat that I can whip up with just three ingredients. I love how they dress up any holiday spread and add a sparkle of sweetness wherever I use them. They’re proof that sometimes the simplest recipes are the most impressive.