Name: How to Make Sugared Cranberries
Prep time: 5 min
Cook time: 5 min
Total time: PT-488501H5M52S
Cuisine: American
Ingredients: 2 cups granulated sugar, divided; 1/2 cup water; 12 ounces fresh cranberries

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Sugared cranberries are a simple yet stunning holiday garnish that add sparkle, sweetness, and a tart pop of flavor to any dessert table. Perfect for Thanksgiving and Christmas, they can be used to decorate cakes, pies, cheeseboards, or simply enjoyed as a festive snack.

Why You’ll Love This Recipe

Quick and easy to make with just three ingredients.
Adds a beautiful, frosted look to holiday desserts and drinks.
A perfect balance of sweet and tart flavor.
Make-ahead friendly—great for preparing in advance for parties.
Versatile for both decoration and snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups granulated sugar, divided
½ cup water
12 ounces fresh cranberries

Directions

Make simple syrup
- In a small saucepan, combine ½ cup sugar and water. Bring to a boil, then simmer for 3 minutes. Remove from heat.
Coat cranberries
- Stir fresh cranberries into the syrup until fully coated. Let sit for 2 minutes, but do not cook.
Dry cranberries
- Using a slotted spoon, transfer cranberries to a cooling rack or parchment-lined sheet. Let dry for 1 hour until sticky.
Sugar the cranberries
- Roll sticky cranberries in the remaining sugar until coated.
Finish
- Place sugared cranberries back on the rack to dry another hour, or use immediately.

Servings and timing

Servings: About 3 cups
Prep time: 5 minutes
Cook time: 5 minutes
Resting/drying time: 1–2 hours
Total time: 1 hour 10 minutes (up to 2 hours if drying longer)

Variations

Add a splash of vanilla or orange extract to the syrup for extra flavor.
Use superfine sugar for a more delicate frosted appearance.
Roll in sparkling sanding sugar for extra shimmer.
Try with other fruits like grapes, blueberries, or currants.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days.
For longer storage, keep in the refrigerator for up to 5 days (texture may soften slightly).
Do not freeze, as the sugar coating will dissolve.

FAQs

Can I use frozen cranberries?

Yes, but thaw and dry them completely before coating, or the sugar may not stick well.

Why do my cranberries look wet instead of frosted?

They may not have dried long enough before rolling in sugar—make sure they’re sticky, not wet.

Can I make sugared cranberries ahead of time?

Yes, prepare them a day in advance and store in an airtight container.

What kind of sugar works best?

Granulated sugar works perfectly, but superfine sugar creates a more delicate frosted effect.

Can I reuse the simple syrup?

Yes, the leftover syrup can be stored in the fridge for cocktails, mocktails, or tea.

Can I use honey or maple syrup instead of sugar syrup?

No, they are too sticky and heavy—granulated sugar syrup works best for this method.

Are sugared cranberries edible?

Absolutely! They’re sweet, tart, and make a great holiday snack.

Can I speed up the drying process?

It’s best to let them air dry, but you can place them near a fan for quicker results.

Can I use this method for other berries?

Yes, blueberries, currants, or even grapes can be sugared the same way.

How do I use sugared cranberries?

They’re perfect for decorating cakes, pies, cheeseboards, cocktails, or simply serving in a festive bowl.

Conclusion

Sugared cranberries are a quick, festive, and elegant way to add sparkle and flavor to your holiday table. With their frosted look and sweet-tart bite, they’re the perfect edible garnish for both sweet and savory dishes, making them a holiday favorite year after year.