These quick and easy sparkling sugared cranberries are the perfect snack, and can be used for cocktails or any type of garnish. They're sweet, tart, and beautiful!
Sugared cranberries are super versatile and such a lovely addition to your holiday season! Easily prepared, these sugared fresh cranberries are covered in a simple syrup, rested to set, then rolled in sugar.
Because the cranberries are raw, they taste crunchy and sour, but follow up with the sugary sweetness. They're perfect to use for festive cocktails, to top desserts, use as decorations, and any type of garnish, really!
These go perfectly with my Cranberry Curd Tarts - I also love to eat them with brie and crackers, or just popping them right down the gullet!
- Fresh cranberries. 12oz and given a quick pick and rinse before getting started.
- Water. For the simple syrup.
- Sugar. Granulated; for both the simple syrup and to frost the cranberries.
If you'd like to add another flavor profile, you can add a few fresh sprigs of rosemary or a few slices of orange to the simple syrup and then you'll have rosemary/orange flavored sugared cranberries!
How to Sugar Cranberries
STEP 1: Rinse the cranberries and remove any rocks or mushy cranberries. Also set a wire rack on a pan or paper towels to catch sugar drips later on.
STEP 2: Add the sugar and water to a saucepan over medium heat and stir occasionally until the sugar has fully dissolved. If flavoring with the rosemary, add the sprigs at this point.
STEP 3: Transfer the simple syrup to a heat proof bowl and allow it to cool down. Give it a stir from time to time. You can also add it to the fridge.
STEP 4: Add the cranberries to the simple syrup and stir to coat completely. Using a slotted spoon or spider, transfer the cranberries to a wire rack and try to keep them from touching. Allow to set for one hour. They will feel sticky to the touch, which is what helps the sugar stay on!
STEP 5: Place the additional sugar in a large bowl and toss the glazed cranberries throughout. Use a slotted spoon to transfer the sugared cranberries to a serving plater or bowl or into a storage container, then enjoy!
Pro tip: Work in batches when rolling the cranberries in sugar. This ensures every cranberry gets fully coated.
Storing and Freezing
Store the cranberries in a covered container for two to three days at room temperature. Roll the cranberries in fresh sugar to re-serve, as some of the sugar will have come off.
You can freeze the sugared cranberries in an airtight container for about a month. I only recommend eating them directly from the freezer (maybe on some ice cream?) rather than thawing, as the moisture during thaw time will affect the integrity and sugar.
FAQs & Tips
I do not suggest using frozen cranberries, as they will hold too much moisture, would be too soft, and would not store well.
Other recipes to try
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- Mixing bowls (2)
- Slotted spoon
- 12 oz fresh cranberries 540g
- 1¼ cups water 300ml
- 1 cup granulated sugar 200g
- Rinse the cranberries and remove any debris or mushy cranberries.
- Add the sugar and water to a saucepan over medium heat. Stir occasionally until the sugar is fully dissolved then pour it into a bowl and allow it to cool slightly.
- Add the cranberries to the simple syrup and stir to coat all of the cranberries.
- Use a slotted spoon to transfer the cranberries to a wire rack. Prevent the cranberries from touching as best as possible.
- Allow the sugar syrup to set for one hour, then roll the cranberries in the granulated sugar to coat completely.
- Transfer to a serving plate or bowl, or add to a sealed container if not eating or using right away.