Easy Sugared Cranberries perfect for charcuterie boards, holiday gifts, drink garnishes, and wowing your holiday party guests!
I have been on a roll making cranberry recipes. I might have bought way to many of them from Costco and Trader Joes.
I forgot about the giant bag of cranberries in the fridge when I went to Trader Joes and ended up buying four more bags. oops!
So now I am making all the things with cranberries in them. Did you see the Cranberry Relish we shared? I also made Cranberry fluff salad, a cranberry Moscow mule, fresh cranberry sauce, and cranberry salsa.
I have to admit there are still cranberries in my fridge so there will probably be even more cranberry recipes rolling out soon. Do you have a favorite recipe with cranberries in it?
Sugared cranberries are also called candied cranberries, sparkling cranberries and/or frosted cranberries. Whatever you call them this easy recipe is perfect for the holidays!
They look amazing on cheese boards, charcuterie boards, are perfect for snacking, or mix with other berries for a colorful fruit bowl.
We love using these sugared cranberries to garnish Christmas Cocktails.
This is a quick overview of the simple ingredients that you'll need to make an sugared cranberries! Specific measurements and step by step instructions are included in the printable recipe card at the bottom of the post.
Cranberries - We use fresh cranberries that have been washed and all stems have been removed.
Sugar - We use granulated sugar or cane sugar since it looks so good coating the cranberries.
Sugared-Coated Cranberries and Rosemary - To add the rosemary flavor simply add a sprig of rosemary to the simple syrup and let it steep while stirring in the sugar.
Recipe variations - Add in vanilla, orange zest to the simple syrup mixture for additional flavor.
Baking Sheets with Sides
Drying Rack - This allows the cranberries to drip so they are evenly coated
Parchment Paper - Please use parchment or something to make it easier to clean up!
How to Make Sugared Cranberries
I've included complete instructions in the printable recipe card at the bottom of the post but here's a quick version.
Step 1 - Combine sugar and water in a medium saucepan over medium heat. Stir until sugar has dissolved.
Step 2 - Once sugar has fully dissolved stir in the cranberries to saucepan and stir until well coated.
Step 3 - With a slotted spoon transfer cranberries and transfer cranberries to a wire rack.
Step 4 - Allow cranberries to dry for at least an hour. They will be sticky!
Step 5 - Working in batches roll cranberries in sugar until the sugar is evenly coating cranberries.
Step 6 - Once you have rolled them in sugar dry cranberries on a parchment lined cookie sheet for at least an hour.
Serve in a bowl or spread on a charcuterie board.
This recipe can easily be halved or doubled depending on how many cranberries you need.
We do not recommend freezing the sugared cranberries. They start to get a bit mushy as they dethawed.
Make sure to plan time for the cranberries to dry.
How to store sugared cranberries?
Store in an airtight container for up to 2-3 days at room temperature.
If you are worried about leaving them out at room temperature you can store them in an airtight container in the fridge.
If you notice the cranberries weeping a bit you can toss them in fresh sugar to recoat them.
What if the cranberries get mushy?
If your cranberries start to get mushy you can use them in a homemade cranberry sauce.
Can you use the sugar syrup after making these?
Yes, The cranberry simple syrup mixture can be used to flavor cakes, cupcakes or as a syrup for cocktails.
How to tell if cranberries are bad?
If you are wondering how to tell if fresh cranberries are bad look to see if the cranberry is soft, mushy, has bruises, mold, smells off, is shriveled, or looks like it has issues.
When to serve Sugared Cranberries?
- Holiday Parties
- Cocktail Garnish
- DIY Holiday Gift
- Dessert topping
Great Holiday Recipes
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- 12 Ounce Cranberries 1 bag
- 2 cups White Sugar
- ½ cup Water
- Clean and dry cranberries, make sure to remove any extra stems or mushy cranberries.
- Combine ½ cup sugar and a ½ cup water in a medium saucepan over medium heat. Stir until the sugar dissolves.
- Add the cranberries to the sauce pan and stir to evenly coat all of the cranberries in syrup.
- Using a slotted spoon remove the cranberries and spread them on a drying rack. Dry for a minimum of 1 hour.
- Working is batches roll cranberries in sugar until evenly coated. Place on a parchment lined cookie sheet for at least an hour to dry.
These are super easy to make and such a tasty and lovely addition to a charcuterie board!