These 3-ingredient Sugared Cranberries are my go-to for instantly elevating any holiday spread without spending a fortune! I love how everyone comments on how beautiful they look—and then, when they try one, it’s usually love at first bite. They’re sweet, tangy, tart, and perfectly festive all at once. I sprinkle them on cakes, pies, and even cocktails, but I won’t lie…sometimes I just grab a few straight off the baking sheet. Ho, ho, ho—Merry Christmas!
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“Oh, M’ GOODness….yes!! So pretty, so tasty, and left over simple syrup to also add to glasses filled with good cheer. This is super easy and one I’m sure is a new seasonal family tradition!”
dana
What are Sugared Cranberries?
These elegant-looking treats are basically candied cranberries, made by mixing fresh cranberries in a simple syrup and then rolling them in sugar. They’re juicy and tart on the inside, but the hard, sugary coating gives them a nice crunch. I just love how they look so festive with their bright red color and sparkling sugar crystals, almost like snow-covered berries…which is probably why they’re also known as frosted cranberries!
True, these are more of a luxury, but when I’m looking for something special to add to my holiday spread, these won’t break the bank.
I usually have some of the water and sugar mixture left over, which I use to sweeten tea, cocktails, lemonade, or sometimes I’ll add a splash to my morning oatmeal. Another fun way I like to use it is to brush it over freshly baked cakes, muffins, or loaves (say, our cranberry orange bread) to help keep them moist.
Sugared Cranberries Recipe
Cost $5.40 recipe / $0.45 serving
Ingredients
- 1½ cups granulated sugar (divided, $1.44)
- 1 cup water ($0.00)
- 12 oz. fresh cranberries (rinsed $3.96)
Instructions
- Combine 1 cup sugar and water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
- Once all of the sugar has dissolved, add rinsed cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
- In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
- Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again.
- Let them dry and crisp up for 10-15 minutes before enjoying.
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Nutrition
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Make the simple syrup: Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil, stir, and reduce to a simmer.
Add the cranberries: Once all of the sugar has dissolved, add 12 oz of rinsed fresh cranberries. Stirring often so the cranberries are covered in the sticky sugar water. Let them cook in the sugar water for just 1 minute. Remove from the heat.
Drain the cranberries: Pour in the remaining ½ cup of granulated sugar into a small bowl. Using a slotted spoon, remove the cranberries from the pot and let them drip dry before tossing them in the sugar.
Transfer the cranberries: Remove the sugared berries with a clean, dry spoon and transfer them to a cookie sheet. If they aren’t fully covered in sugar, you can toss them in the sugar again. Let them dry and crisp up for 10-15 minutes before enjoying.
Serve: Serve the cranberries as you wish and enjoy.
Serving Suggestions
These simple sugared cranberries are great as a garnish for a steaming plate of turkey breast or to decorate a glass of your favorite cocktail or mocktail. I love them with my apple cider shrub mocktail, but they’d be uber festive on top of a Christmas punch, too. They’re also amazing on their own as a fun snack. If you put them on a cheese board or a charcuterie platter, just get ready to hear lots of “oohs and ahhs.”
How to Store
As long as your cranberries are fresh and ripe, they can last for a couple of days stored in an airtight container at room temperature or in the fridge. I personally try to use them within 3 days of making them. The sugar will ‘weep’ (meaning it’s soaking up moisture from the cranberries and the environment), so they’ll start to feel a little wet the longer they’re stored. I’d toss them in more sugar (so long as the berries are still ripe!) to freshen them up if this happens.
Excellent method, excellent results!
So glad to hear it, Sara! Happy 2025!
Oh, M’ GOODness….yes!!
So pretty, so tasty, and left over simple syrup to also add to glasses filled with good cheer.
This is super easy and one I’m sure is a new seasonal family tradition! Thank you Miss Jess
Dana, you’re so welcome! It’s such an easy way to add some WOW! Glad you loved them.