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Sugared cranberries are possibly the easiest and least expensive way to dress up any holiday dessert. Not only is it a fool-proof way off adding pops of color to the dishes they adorn, but they are also so tasty! With a burst of sweet and tart exploding in your mouth with every bite, they may have you eating them by handfuls.
If you love cranberry desserts like we do, don’t miss my fresh cranberry shortbread bars, which are a perfect addition to any cookie plate! Or pair cranberries with apples in a cranberry apple pie with a sweet-tart filling inside a buttery, flaky crust!
I can’t remember where I stumbled on sugared cranberries first, but it was probably years ago in the pages of a Food Network magazine or something. These sparkly winter jewels add such a festive touch to any dessert that I can’t resist making them at least once or twice each holiday season.
They were the perfect choice for decorating my cranberry coconut cake this year. I’m really not much of a decorator when it comes to fancy piping or design, but these sugared cranberries make everything look fancy without hardly any effort.
And my kids and I will pop them like candy. They’re pretty impossible to resist.
How to make sugared cranberries
- In a medium-sized saucepan, combine the water with 1 cup of the sugar over medium heat. You can use regular granulated sugar, cane sugar, or sugar-in-the-raw for this recipe. Stirring until the sugar is dissolved.
- Remove the syrup from the heat and add in the fresh cranberries, stirring to coat. Let them soak for 20 minutes.
- Drain well (you can save the syrup for cocktails and other beverages) and let the cranberries air dry for about an hour on a wire rack. Once they are tacky to the touch, transfer the cranberries to a bowl with the remaining ½ cup of sugar and toss to completely coat the berries.
- Store the cranberries in an airtight container with a small bowl of uncooked rice next to them. The rice will help to absorb the moisture to keep the cranberries fresh for a couple of days. You can also toss the berries with more sugar if they start getting sticky again.
What can I use sugar-coated cranberries for?
Sugared cranberries look like they’re covered in the cold frosts of winter, making them the perfect garnish for your holiday desserts like a cranberry coconut cake or a gingerbread cupcake with eggnog buttercream!
But don’t forget about Thanksgiving though as sugared cranberries on a pumpkin pie can really help to have them stand out on that buffet table of nearly identical pies. Of course, the more obvious use of a garnish for these sugar-coated cranberries is on the top of a bowl full of homemade cranberry jello salad.
Can I freeze these sugared cranberries?
Yes, you can freeze them, but if you allow them to thaw, you’ll notice the sugar dissolves and they will get sticky again. So once they begin to do this, run them through some more sugar to coat them and use as desired. I also recommend freezing them on a flat baking sheet before transferring to an airtight container like a Ziploc bag, otherwise they will clump together.
More cranberry recipes you’ll love
- Cranberry Orange Pull-Apart Monkey Bread
- Homemade Cranberry Sauce
- Cranberry Apple Pie
- Fresh Cranberry Shortbread Bars
- Cranberry Jello Salad
- White Chocolate Cranberry Blondies
- 2 cups fresh cranberries
- 1 1/2 cups granulated sugar divided
- 1 cup water
- In a medium saucepan, combine the water with 1 cup of the sugar over medium heat, stirring until the sugar is dissolved.
- Remove from the heat and add the fresh cranberries, stirring to coat. Let them soak for 20 minutes.
- Drain well and let the cranberries air dry for an hour on a wire rack. Once the cranberries are tacky to the touch, transfer them to a bowl with the remaining 1/2 cup of sugar and toss to completely coat well.
- Store in an airtight container with a small bowl of uncooked rice next to them. The rice will help absorb moisture to keep the cranberries fresh for a couple of days. You can also always toss them with more sugar if they start getting sticky.