Sugared cranberries are a dazzling blend of tart and sweet, perfect for adding a festive touch to any occasion. These ruby-red gems are coated in a delicate sugar crust, creating a satisfying crunch that gives way to a juicy burst of flavor. With just 15 minutes of prep and a quick 5-minute cook time, they’re surprisingly simple to make, though a 2-hour wait ensures they’re perfectly crystallized. Ideal for garnishing desserts, cocktails, or even enjoyed on their own, they’re as versatile as they are beautiful.
Each bite offers a delightful contrast of textures—smooth, glossy cranberries encased in a sparkling sugar shell. Packed with vibrant flavor and a hint of natural tartness, they’re a guilt-free indulgence that feels luxurious. Whether you’re hosting a holiday gathering or simply treating yourself, these sugared cranberries are sure to impress. Plus, they’re naturally low in fat and rich in vitamin C, making them a wholesome yet indulgent treat. Ready in just over two hours, they’re the perfect way to elevate your culinary creations effortlessly.
Ingredients for Sugared Cranberries
- ½ cup (118 ml) water
- ½ cup (100 g) granulated sugar
- 3 ½ cups (340 g) fresh cranberries (12 oz bag, rinsed and patted dry; discard any wrinkled or bad berries)
- 1 ½ cups (300 g) granulated sugar (for rolling)
Step-by-Step Instructions
- Make the simple syrup: In a medium saucepan over medium-low heat, stir together water and ½ cup (100 g) sugar until the sugar is completely dissolved. This will take several minutes.
- Coat the cranberries: Add the cranberries to the saucepan and stir gently until all berries are evenly coated with the simple syrup.
- Dry the cranberries: Use a slotted spoon to carefully transfer the cranberries to a wire cooling rack (place wax paper underneath to catch drips). Space them out so they don’t touch, as they’ll stick together. Let them dry for 1 hour.
- Roll in sugar: Place the remaining 1 ½ cups (300 g) granulated sugar in a bowl. Working in batches, toss the cranberries in the sugar until they’re well-coated.
- Final drying: Use a slotted spoon to transfer the sugared cranberries back to the wire rack or a parchment-lined cookie sheet. Let them dry for another hour before using for best results.
Perfect Pairings: Serving Suggestions
These sugared cranberries are a versatile treat! Use them as a festive garnish for cocktails like mimosas or sparkling wine. They also make a stunning topping for cheesecakes, cupcakes, or holiday desserts like pumpkin pie. For a simple yet elegant touch, serve them in a small bowl as a sweet-tart snack at holiday gatherings.
Storage Tips: Keeping Them Fresh
Store your sugared cranberries in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. If they start to lose their sparkle, gently toss them in a little extra sugar before serving.
Time-Saving Hacks
To speed up the drying process, use a fan to gently blow air over the cranberries while they rest on the wire rack. Alternatively, you can skip the second drying hour if you’re in a rush—just be aware they’ll be a bit stickier. For an even quicker version, roll the cranberries in sugar immediately after coating them in syrup, though the sugar coating may be slightly less even.
Recipe Variations to Try
For a twist, add a splash of orange or lemon juice to the simple syrup for a citrusy flavor. You can also roll the cranberries in coarse sugar or sanding sugar for extra sparkle. If you’re feeling adventurous, dip half of each sugared cranberry in melted white or dark chocolate for a decadent treat.
Equipment Tips for Success
A wire cooling rack is key to preventing the cranberries from sticking as they dry. If you don’t have one, a parchment-lined baking sheet works too—just flip the cranberries halfway through drying to ensure even coating. A slotted spoon is also essential for gently handling the cranberries without breaking them.
Sugared Cranberries
Ingredients
- ½ cup water 118 ml
- ½ cup granulated sugar 100 g
- 3 ½ cups fresh cranberries 340 g, 12 oz bag, rinsed and patted dry (pick over the berries and discard any wrinkled/bad ones)
For rolling
- 1 ½ cups granulated sugar 300 g
Instructions
- In a medium saucepan over medium-low heat, stir together water and ½ cup (100g) sugar until sugar is completely dissolved (this will take several minutes.
- Add cranberries and stir until all berries have been coated all over with the simple syrup mixture.
- Use a slotted spoon to carefully remove cranberries from the syrup and lay on a wire cooling rack (tip: place wax paper underneath to catch any sticky drips). Try to space them so they’re not touching, as they’ll stick together. Allow to dry for 1 hour before proceeding.
- Place remaining granulated sugar in a bowl and, working in batches, toss cranberries in the sugar until well-coated all over. Using a slotted spoon, remove cranberries from bowl and return to wire rack or a parchment paper lined cookie sheet and for best results allow to dry for another hour before using.