Quick and easy Sugared Cranberries make a beautiful garnish on cakes, pies, or cocktails and make a delicious sweet treat for your holiday celebrations! [ VIDEO in recipe card ]
This recipe was first published November 2015 and has been updated December 2021 with new photos and recipe notes. The recipe remains unchanged.
Table of Contents
A Festive Holiday Treat
Three ingredients y’all for these easy sugared cranberries (aka candied cranberries, frosted cranberry or sparkling cranberries). Whatever you call em’, they’re easy to make and fun to share for November and December festivities.
A quick (hands on time) recipe that’s so impressive during the holidays.
And just look at that color!
How to Make Sugared Cranberries
Super simple to whip up, but plan ahead because the candied cranberries need to set undisturbed at room temperature for about an hour. In summary, here’s how to make em’ (see recipe card below for details):
- First, make a simple syrup ( sugar water ) by mixing one cup sugar and one cup water in a sauce pot over medium heat.
- Second, place the fresh cranberries in the simple syrup and steep for 10 minutes.
- Next, drain the cranberries and allow to dry for an hour.
- Last, toss the candied cranberries in sugar.
Be sure to hold on to that simple syrup. It’s perfect for cocktails!
Sugared Cranberries FAQs
What Do Sugared Cranberries Taste Like?
Candied cranberries are sweet and sour, but balanced. The cranberry pops under the pressure of a bite, an exhilarating sensation I might add, then sweetness kicks in leaving a bold experience of both sweet and sour. Can cranberry sauce do that?
Make a 1/2 batch, full, double or triple based on needs. Your family and guests will appreciate them.
How to Store Sugared Cranberries
You’re probably wondering how long do sugared cranberries last? If you store them properly in an airtight container, they can last up to three – four days. Store sugar coated cranberries at room temperature. The fresher the cranberries, the longer they’ll last. After a few days, you may notice the sugar ‘weaping.’ At this point and if the candied cranberries are still firm, you can simply toss them in sugar again to give them a refresher.
Do Sugared Cranberries Need to be Refrigerated?
These sparkling cranberries do not need to be refrigerated. Simply store at room temperature.
Can Sugared Cranberries be Frozen?
I’ve had the same question about frozen sugared cranberries and so I tested it. After freezing they looked perfect straight from the freezer, but as they thawed, the sugar melted and the cranberries turned to mush.
So, I don’t recommend freezing sugared cranberries. Fresh works best for this application.
What Kind of Sugar Should I Use?
In these pictures I use cane sugar. For an example of sugared cranberries made with granulated sugar, take a look at the video on the recipe card below. It can be used as well! I like cane sugar because it’s a larger grain of sugar and a bit more sparkly. But granulated sugar is more like a snowy coating of sugar. They’ll be beautiful either way!
Sugared Cranberries for Garnish with Cocktails
Sugared Cranberries for Cocktails are festive and a lovely addition to holiday libations. They’re sparkly and make festivities feel extra special.
To enjoy these candy cranberries as a garnish, simply slip a few through stainless steel cocktail picks and set on the rim of a cocktail glass.
Candied Cranberries Variations
Sugared Cranberries and Rosemary: Simply place a sprig of fresh rosemary in with the simple syrup as you’re making the simple syrup and steeping the cranberries.
With Vanilla: Place a scraped vanilla bean in with the simple syrup and while steeping the cranberries.
With Orange: Add orange peel to the simple syrup with a squeeze of orange juice and steep the cranberries with the orange peel.
Expert Tips
- Plan ahead: While this sugared cranberries recipe requires very little hands-on time to prepare, they need one hour to dry out.
- Don’t throw out that sugar syrup! It’s fabulous in cocktails or to brush on tops of cakes.
- Double Batch: Make a full batch, double (pictured) or triple based on needs.
How to Enjoy Sugared Cranberries
- Pop em’ in your mouth.
- Garnish a cocktail. May I suggest The Big Sister, Winter Punch or this Cranberry Orange Gin Smash.
- Top Gingerbread Cake slices or cupcakes.
- Top sweet potato mash.
- Scatter them on top of all your holiday pies like these gluten free Mini Pumpkin Pies, Pecan Pie or Vegan Bourbon Pecan Pie.
- Save the sugar syrup for cocktails!
- They’re festive as an offering on a cheese board or appetizer table, shared along side Green Olive Tapenade, Olive Tapenade, Artichoke Hummus or Roasted Red Pepper Hummus.
Watch a Video Below to See How Simple These Are to Make!
Sugared Cranberries Recipe
Ingredients
- 1/2 cup (120 grams) Water
- 3/4 cup (175 grams) Cane Sugar divided
- 1 cup (115 grams) Fresh Cranberries
Instructions
- In a small sauce-pot, whisk water and 1/2 cup (135 grams) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Add a scraped vanilla bean pod if desired. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.
- Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out at room temperature for one hour.
- Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.
- Place the cranberries in a lidded container with a little pinch bowl of rice ( a couple of teaspoons ). The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than if not using the rice. The cranberries will stay fresh for two days or up to four depending on how fresh the cranberries are. Store the sugared cranberries at room temperature. After two-three days, you may notice the cranberries "weeping." To freshen them up again, simply toss them with more sugar.
Sherri
I’m making these in the middle of February for my grandson. I see all these great ideas for beautiful holiday presentations and here I am, making these for my 17 yo grandson to munch on for his 2 hour bus ride back from a basketball game (along with some pumpkin muffins). He’s LOVES these things and I get favorite grandma status with the whole team(he’ll share them). I used thawed cranberries and they worked just fine! Thanks for a great recipe!!
Traci York
Hi Sherri! What a sweet treat for him and the team! Thank you for sharing your tip about thawed cranberries, and five star review!
Allison Grundy
Thank you!!
Amy
I can’t wait to make but I have a quick question. Can I use frozen cranberries?
Traci York
Hi Amy! So excited! I’ve not tried it, but I wouldn’t recommend it. I worry the cranberries wouldn’t hold their shape. If you experiment, keep us posted!
Marisa
Store in the fridge or at room temp?
Traci York
Hi Marisa! Thank you for your note – room temperature! I’ll update the recipe.
CHARLOTTE FRIEDMAN
traci, these sugared cranberries are a winter holiday delight every year! i so enjoy making them and it makes me happy to decorate desserts with them. when i bring them (a bowl full) to a gathering it’s always a welcome surprise! thank you for sharing the recipe and i wish a joy filled holiday to you and your family!
Kate F
loved this recipe and will use every holiday
the only catch is my berries were totally dry and not sticky after an hour
I had to remake the syrup and took them out with a slotted spoon, let them rest only a few minutes before rolling in the sugar. All recipes say to dry longer but this adjustment worked great ( and saved time !)
Traci York
Hi Kate! Interesting that the berries wern’t sticky after an hour. So glad your adjustment worked. Drying the cranberries removes excess moisture which is important for storage. Can you tell us how long your cranberries lasted in storage?
Lana
Great recipe! I’m using it on skewers for cocktails tomorrow. I never made these before but they look frosted & taste delicious! Thank you Traci
Traci York
Best news ever! Thank you for your note and review. The cocktails will be extra sparkly!
Asha
I make these every year for Thanksgiving! They’ve become a family tradition 😁 I finally remembered to put orange peel in the simple syrup—also I like to add vanilla (preferably vanilla bean paste, but extract works fine too) and orange zest to my sugar. I just made them a few days ago for a potluck and added Fiori di Sicilia to the sugar as well…AMAZING!!!!! It’s a pricey extract (King Arthur makes the best) but man was it worth it. Everyone loved them!
Traci York
Thank you for sharing your note and tips, Asha! The orange peel is a perfect addition!
Ash
To make these slightly vanilla, would I use the vanilla bean seeds or pod?
Traci York
Hi Ash! You can use both! Cut a slit into half a vanilla bean pod. Put it in the sugar syrup. Allow it to steep with the cranberries. When you strain the cranberries, remove the pod and put it in with your syrup to use in drinks. Keep us posted!
BertaAnne
Hello Traci, few years ago I worked as a Cheese Monger at a large local grocer.
I made more cheese boards than I could possibly count. 75% of those orders requested sugared cranberries/grapes. At the holidays I had one assistant just making the berries/grapes. If Brie was requested I made wreaths with the berries mint leaves and thin orange rind twists. They are beautiful!raf
HAPPY HOLLYDAZE!!!!!!
Traci
Your brie wreath sounds lovely! Thank you for sharing your tip and idea! Happy Hollydaze BertaAnne!
Peggi
Can I use this method for raspberries & blueberries?
Traci
Hi Peggi! I’m afraid raspberries wouldn’t hold up. I’m thinking blueberries *may work, but since I’ve not tried it, I just don’t know.
BertaAnne
Hello, speaking from experience, blueberries will work if you work quick and use the firmest,cold, berries you can find. While working as a Cheese Monger I found many ways to use fruits, especially on cheese boards.raf
Traci
Thank you for sharing BertaAnne!
Jean
These are one of may favorite holiday garnishes and it’s great to have the simple syrup on hand for cocktails and baking as well. The rice storage tip is key!
Traci
Thank you Jean! Aren’t they SO fun!?
Teresa Randall
Just finished doing my cranberries for a cake topping. My berries are beautiful. Definitely giving this 5 stars.
Sue
Do you place the cranberries on top of the rice to store them?
Traci
Hi Sue! They don’t need to be touching. I simply put the rice in a little pinch bowl and set it in the storage container with the Sugared crans.
Priscilla Rivera
Can you use these to decorate hurricane with candles.
Traci
Hey Priscilla, thank you for your note… while I’ve not tried it, this link may be able to answer your question: https://www.pinterest.com/doximom55/decorating-with-cranberries/ Pinterest saves the day!
Chelsy
I have a silly question. Store them with raw rice ? Does it matter brown or white ?
Thanks!
Traci
Hey Chelsy! I use white rice, but have never tried brown. Because the bran has been stripped off white rice, it may absorb moisture better. If you experiment, I’d love to know what you find! :D
Ann
Hi,
Just started to read your blog. The pictures are beautiful. Tomorrow I’m going to make your Dutch Baby. I don’t mean to be critical – just was reading the above recipe and wanted to tell you that there is a small typo. You wrote Place instead of Plate. No big deal, but I did have to read it a couple of times.
Can’t wait to peruse the rest of your site.
Traci
Hi Ann. So sorry about that. Thank you for your note! I hope you enjoy the Dutch Baby!
Katie @ Garnish Blog
Thanks again for the recipe! I used them to garnish my Autumn Cranberry Old Fashioned: http://www.garnishblog.com/2015/12/autumn-cranberry-old-fashioned.html
Traci
Hi Katie! Your Old Fashioned is gorgeous! Delicious work my dear and thank you for your shout out! :D
Dulcie
Love this… what a perfect cocktail garnish. Will definitely try this recipe soon!
Traci
Thank you Dulcie! May I suggest this one? http://vanillaandbean.com/the-big-sister/ I hope you enjoy these tasty treats!
Emily
So fun and gorgeous, Traci! Yes, would be so pretty on cakes, platters, and all things holiday! Beautiful photos as always!
Traci
Thank you so much Emily! These were fun to make and indeed, so pretty on cakes, platter and everything holiday! I’m not sure they’d get that far around here, though. They’re to easy to pop in one’s mouth! :D
Stacey
I just made these to take as hostess gifts for Thanksgiving. They.are.so.good! I’m happy I had a few leftover; been popping them like candy! Saved the syrup and will be making those drinks for a birthday party on Satuday. Thanks for the great idea!
Traci
Hooray Stacey! Thank you for letting us know your success! I hope the hostess loves them as much as we do… Let us know too, how The Big Sister turns out! Happy Thanksgiving my dear! :D