This small batch Sugared Cranberries recipe makes just one cup of pretty, frosted cranberries, but can be doubled or tripled for a larger batch very easily. They are great to use for garnishing, to snack on, or as edible gifts throughout the holiday season.
Fresh cranberries only come once a year, so you better whip up as many cranberry recipes as you can when they’re around. These pretty Sugared Cranberries are so easy to make and add the perfect sparkle throughout the entire holiday season.
I like to make these candied cranberries in small batches to keep them fresh and crunchy. But the recipe can be easily doubled or tripled for a larger batch if you wish, especially if you’re making them as edible gifts for the holiday.
How to make Sugared Cranberries
Making these sparkling beauties is super simple and takes very minimal active time. You can definitely squeeze them in while you’re in the kitchen meal prepping or baking holiday cookies.
- Start by making a simple syrup from water and sugar. Then let the fresh cranberries steep in the hot syrup.
- After 10 minutes of steeping, let the cranberries dry on a wire rack.
- When they are dry, no longer dripping but still sticky, they are ready to be rolled in sugar.
Can I add flavor to these sugared cranberries?
You can add flavoring to this recipe two ways:
- Infuse flavor into the simple syrup by boiling it with vanilla bean seeds, citrus zest, or crush herbs and spices.
- Add flavoring to the sugar coating by mixing it with vanilla bean seeds, citrus zest or ground spices.
Storing and Using Candied Cranberries
How to store these frosted cranberries?
Store these sparkly frosted cranberries in an airtight container or jar in the refrigerator as you would fresh cranberries. They will go soft very quickly; within a day or two, if you leave them out on the counter at room temperature.
How long do candied cranberries last?
These candied cranberries will last up to a week when stored in the refrigerator and up to two days at room temperature.
How to use sugared cranberries?
These pretty sparkling sugared cranberries are quite versatile, they can be used as garnishing, for snacks, or gifts throughout the holiday season.The tartness of the cranberries is a great contrast to the sweet sugar coating.
- Use them to garnish drinks and cocktails at holiday dinner parties, like this cranberry Pimm’s cup cocktail.
- Decorate a table centerpiece with them or add them to a turkey platter both for garnishing and eating.
- Add them to a holiday cheese platter, again they serve as edible decorations.
- Keep them around as snacks.
- Serve them with mixed nuts and other fruits.
- Add them to granola for extra holiday flavor.
- Pack them up in jars to give out as party favors or edible gifts.
More recipes with Cranberries
- Cranberry Sauce
- Cranberry Pear Pie
- Cranberry Orange Scones
- Oatmeal Cranberry Cookies
- Orange Cranberry Bread
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- Wire Rack
- 1 cup fresh cranberries
- 1/2 cup granulated sugar (divided)
- 1/4 cup water
- Wash and dry the cranberries well.
- Boil water with 1/4 cup of sugar in a small saucepan over medium heat until all the sugar dissolves. Continue boiling and allow the syrup to thicken for 2 minutes.
- Add cranberries to the simple syrup and let steep for 10 minutes, turning them occasionally to allow even coating.
- Place a wire rack over some parchment paper or a baking tray, use a slotted spoon to scoop out the cranberries and let them dry on the prepared wire rack for 30 minutes to an hour.
- Spread the remaining sugar in a baking dish or plate, roll the syrup coated cranberries in the sugar evenly, allow to dry completely for another 30 minutes to an hour.
- Use right away or store in an airtight jar in the refrigerator.
- This small batch recipe makes 1 cup, but can be scaled up very easily to make a larger batch.
- To infuse flavor, add flavoring ingredients such as vanilla bean seeds, citrus zest or crush herbs to the simple syrup.
This post was originally published on 11/19/2018. It has been updated and republished on 11/19/2019.