If edible glitter were a fruit, it would be these sugared cranberries.
Tart, sweet, and gorgeously frosted, they’re the easiest way to make anything feel like a holiday party.
Whether you scatter them across a cake, drop a few in your sparkling wine or snack on them like fancy candy, they bring serious sparkle with minimal effort.
You only need two ingredients (plus water) and a little drying time to pull this off—no candy thermometer, no stress, all glam.
Jump to:
Why Sugared Cranberries = Holiday Secret Weapon
- Use them as a garnish in any cocktail from Pumpkin Martinis to Apple Cider Red Hots to a basic champagne spritzer.
- Need an easy decoration for a basic cake? This is it.
- Need a last-minute hostess gift? A jar of these sparkly stunners tied with ribbon totally works.
Ingredients You'll Need
- Fresh Cranberries, washed and dried (frozen cranberries are too wet)
- Granulated Sugar, divided
- Water
● See recipe card for ingredient amounts.
How to Make Sugared Cranberries
- Rinse cranberries and let dry on a linen cloth or parchment paper.
- Make a simple syrup with equal parts granulated sugar and water.
- Toss cranberries in sugar until fully coated, then spread on a tray to dry. (See recipe card for more detail)
Ways to Use Candied Cranberries
Thread three or five sugared cranberries on a rosemary sprig for the easiest, fancy cocktail garnish ever.
Toss a handful of sugared cranberries around the base of a holiday spice cake or cheesecake.
Scatter clusters of berries on your holiday cookie table.
Recipe Notes
- Store sugared cranberries in the fridge or in a cool, dry area for up to 4 days, in a covered dish. Toss in more sugar if the sugar appears to be dissolving/wet. Do not freeze.
- Pick through your cranberries before washing to make sure there aren’t bad ones.
- If you don’t want the sugar to slip off easily after coating the cranberries, let them sit for about 1 hour and the sugar will adhere better.
- Only use fresh cranberries for this recipe. The frozen cranberries have too much moisture.
- Consider sanding sugar or large grain sugar crystals instead of granulated sugar for extra sparkle.
- You could even scatter edible glitter or edible gold leaf over the berries for party of the century vibes.
Frequently Asked Questions
How far in advance can I make sugared cranberries?
You can make them to 2–3 days ahead. Store in a covered container at room temp or in the fridge. Re-roll in sugar if they look a little lackluster.
Can I use frozen cranberries?
Nope! Frozen cranberries tend to release too much moisture when they thaw, which makes the sugar slip off. Stick with fresh for that perfect frosty coat.
Can I eat them as a snack?
Absolutely. They’re tart-sweet and addictive—like nature’s Sour Patch glam cousin.
How do I keep the sugar from melting?
Let the cranberries dry for about an hour after their syrup bath before coating with sugar. If the sugar starts to dissolve after storage, just toss them in a little more.
What sugar is best for coating?
Granulated works great, but sanding sugar or large crystal sugar adds extra sparkle (and holiday drama).
PIN TO SAVE FOR LATER
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Sugared Cranberries
Add sparkle to cocktails and desserts with easy sugared cranberries. Fancy vibes, no stress—perfect for holidays and party season.
Ingredients
- 3 cups fresh cranberries, rinsed in tap water and dried
- 2 cups granulated sugar, divided
- 1 cup water
Instructions
- Cover a large pan or clean surface with parchment paper.
- Place 1 cup sugar and 1 cup water in the pot and bring to a boil, stirring occasionally. Let boil for 60 seconds and ensure all the sugar is dissolved. This will take about 5 minutes, depending on your stove.
- Let the mixture cool for about 2 minutes.
- Toss the cranberries into the mixture and gently stir them around until fully coated.
- Scoop them out of the sugar mixture with a slotted spoon, letting the excess liquid drain off before spreading them across the prepared parchment paper.
- Let the cranberries sit for 45 minutes.
- Place the last cup of sugar in a medium mixing bowl. Add about a fourth of the cranberries at a time to the sugar and toss until fully coated. Using a clean slotted spoon, scoop and sift them out of the sugar and place them in a clean bowl or container. Enjoy!
Notes
- Store cranberries in the fridge or in a cool, dry area for up to 4 days, in a covered dish. Toss in more sugar if the sugar appears to be dissolving/wet. Do not freeze.
- These are a very tart snack, despite the sugar, but those who love sour treats will fall in love.
- Pick through your cranberries before washing to make sure there aren’t bad ones in the lot.
- If you don’t want the sugar to slip off easily after coating the cranberries, let them sit for about 1 hour and the sugar will adhere better
- Frozen cranberries do not work for this recipe as they have too much moisture and are too soft. .
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 141Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 36gFiber 1gSugar 34gProtein 0g
You might also like to try Boozy Grapes.
Comments
No Comments