Sugared cranberries, an easy three step recipe that will add sparkle and cheer to all of your holiday dishes.
Sugared Cranberries
What if you could create a stunning holiday decoration that is also completely edible and takes just three ingredients? Sugared cranberries are the answer. These gorgeous, crystal coated berries add sparkle to everything from cakes to cocktails, and they are so easy to make at home. The best part is that they last for days and get more beautiful as they sit. Are you ready to learn the simple techniques that will make you look like a professional pastry chef?
Why You Will Love Sugared Cranberries
- While not exactly the “vision of sugarplums” we’ve always read about these sugared cranberries are the perfect garnish for everything on the menu this holiday season.
- Made with three simple ingredients, they are an easy way to add charm to your holiday table,
- Not only are they easy to make but they make all of your holiday fare look beautiful. You can add sparkling cranberries to the tops of holiday desserts, cakes, cheesecakes, or cupcakes. Place them on a cheese board or in holiday drink, use for garnish or even eat them as a party snack.They work equally well on sweet and savory dishes, giving you endless creative options for any meal or holiday celebrations
- The recipe requires no special equipment, no candy thermometer, and no cooking skills beyond boiling water. If you can stir and wait, you can make sugared cranberries..
Need another cranberry recipe?
Apple Cranberry Muffins, Cranberry Almond Bundt Cake, Cranberry Bread, Cranberry Apple Bread with Streusel Topping, Gingerbread Cupcakes with Candied Cranberries.
What You Need to Make Candied Cranberries
This easy recipe uses basic ingredients that you already have for your holiday baking.
How to Make Sugared Cranberries
- Prepare a baking tray and set a wire baking rack on the top or use a parchment-lined baking sheet.
- Add 1 cup sugar and the water to a small saucepan, place over medium heat.
- Bring the mixture to a simmer, stir constantly until the sugar dissolves.
- Once the sugar is dissolved remove from the sugar syrup heat and set to cool completely.
- When the mixture is cooled place cranberries in the sugar and stir to coat. Remove the cranberries from the pan with a slotted spoon and set on a wire rack set over a sheet pan to catch the drips.
- Let the cranberries dry for one hour.
- Toss cranberries in the sugar to coat, remove and set on a rack to dry for 4 to 6 hours. Store cranberries in the refrigerator until ready to use.
Variations & Notes
- While cranberries are ideal for the holidays, other firm berries also work.
- Seedless grapes provide a sweeter alternative to the fresh cranberries.
- Frozen cranberries can substitute for fresh in a pinch but must be completely thawed and thoroughly dried first. The excess moisture makes achieving a proper coating more challenging, and they tend to be softer.
- Superfine sugar can be used in place of regular granulated sugar for the coating.
- For the simple syrup, light corn syrup can partially replace sugar. Add two tablespoons of corn syrup for every cup of sugar used. This creates a smoother coating.
- Add vanilla extract, lemon or orange zes zest, or spices to the simple syrup for flavored cranberries. One teaspoon of vanilla or a tablespoon of orange zest can be used.
- Cinnamon sticks, star anise, or cardamom pods simmered in the syrup are delicious warm flavors. Don’t forget to remove the spices before coating the berries.
- Colored sanding sugar or sparkle sugar can replace plain white sugar for the coating.
- Use the leftover simple syrup for holiday drinks.
What to Serve with Sugar-coated Cranberries
- Candied cranberries are Cakes, baked goods and other sweet treats.
- Holiday cheese board or charcuterie board.
- Festive cocktail or other beverages
- Salads and Savory Dishes
Ways to Use Leftover Cranberries
- Fold leftover sugared cranberries into muffin or quick bread batter for bursts of tart sweetness.
- Press them into the top of scones or biscuits before baking for a beautiful, bakery-style finish.
- Stir them into oatmeal cookie dough as a substitute for raisins.
- Chop leftover sugared cranberries and sprinkle them over ice cream or yogurt.
- Layer them into parfaits with whipped cream and crushed cookies for an elegant no-bake dessert.
- Blend them into homemade whipped cream for a cranberry-studded topping.
- Scatter sugared cranberries over pancakes or waffles just before serving.
- Stir them into your morning oatmeal or overnight oats for a special holiday breakfast.
- Top yogurt bowls or smoothie bowls with a handful of sugared cranberries.
- Make skewers for your cheese plate or holiday cheeseboard with a cranberry and a chunk of cheese or a cranberry and a slice of sausage.
How to Store Sugared Cranberries
Arrange cranberries in a single layer on a parchment paper lined baking sheet or flat plate. Do not pile them or let them touch. Leave uncovered in the refrigerator for 3-5 days. Or place them in a single layer in an airtight container.
Never freeze sugared cranberries, the sugar dissolves and the berries get soft. Make them fresh when needed.
FAQ
Can I use frozen cranberries?
Yes, but they are not recommended. If used, thaw them completely and pat absolutely dry with paper towels before starting the recipe. Frozen cranberries contain more moisture and may produce slightly less crisp coatings compared to fresh berries. They work fine but fresh is always better.
How far in advance can I make candied crenberries?
Make sugared cranberries up to five days before you need them. After five days, the berries begin to soften and may leak juice.
Why did my cranberries turn mushy?
Hot syrup cooks the berries and will make them soft and mushy. Always cool your simple syrup to warm room temperature before coating the berries. Be sure to use fresh firm berries.
Do the cranberries need to be refrigerated?
Yes, for any storage beyond 2-4 hours. Cranberries are perishable and will develop bacteria at room temperature. The refrigerator also keeps the sugar coating dry and crisp. Always store them cold.
Can I coat other fruits this way?
Grapes, blueberries, and blackberries all work with this technique. Choose firm fruits without soft spots. Delicate berries like strawberries and raspberries are too soft. Citrus segments work but must be completely dry.
What if I do not have parchment paper?
Use a wire cooling rack set over a baking sheet to catch drips. You can also use a silicone baking mat. Avoid wax paper as berries may stick. Regular plates work but berries may stick slightly where they touch the surface.
Can I add food coloring?
Add gel food coloring to the simple syrup before coating cranberries. Liquid food coloring thins the syrup too much. Use sparingly as a little goes a long way. This creates colorful coatings for themed events.
Until Next Time
Making sugared cranberries comes down to three easy steps: coat the berries in simple syrup, roll them in sugar, and let them dry completely. The entire process takes less than 30 minutes, although though drying time extends the total time a little bit. Be sure to store them properly and they’ll stay sparkly for days, ready to add a little sparkle to whatever dish you place them on. Whether you’re garnishing cakes, decorating cheese boards, or adding elegance to cocktails, these jewel like berries deliver a little wow factor. Try these little gems and they’ll become your go-to decoration this holiday season.
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Sugared Cranberries
Sugared cranberries, an easy three step recipe that will add sparkle and cheer to all of your holiday dishes.
- Total Time: 35 minutes
- Yield: 12 oz. 1x
Ingredients
Instructions
Preparet a baking tray and set a wire baking rack on the top or use a parchment-lined baking sheet.
Add 1 cup sugar and the water to a small saucepan, place over medium heat.
Bring the mixture to a simmer, stir constantly until the sugar dissolves.
Once the sugar is dissolved remove from the sugar syrup heat and set aside to cool completely.
When the mixture is cooled place cranberries in the sugar and stir to coat. Remove the cranberries from the pan with a slotted spoon and set on a wire rack set over a sheet pan to catch the drips.
Let the cranberries dry for one hour.
Toss cranberries in the sugar to coat, remove and set on a rack to dry for 4-6 hours before you use them. Store cranberries in the refrigerator until ready to use.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Garnish
- Method: Stovetop
