Tart cranberries rolled in sugar make for a simple, 2-ingredient, no-bake snack for the holidays! Sugared cranberries also perfect as a garnish for all your holiday treats.
I’ve always been a fan of candy that is both sweet and sour. Why? I don’t know. But Sour Patch Kids? Ohhhhh. I’m all over those.
Cranberries aren’t sour, but they are tart – which, to me, makes them the perfect candidate for my first sweet and tart “candy”: Sugared Cranberries. I’ve heard people call these “candied cranberries” as well – same thing, just a different name.
Can I use frozen cranberries?
You sure can! I always have bags of cranberries in my freezer, and that’s honestly what I usually use to make these.
Just set the amount you need in a bowl and let it sit at room temperature for about 10 minutes before tossing them in the simple syrup mixture.
Sugared cranberries are easy to make
I wanted this recipe to be simple. Easy to create during the busy holiday season. Something that requires practically no brain power because the post-Thanksgiving food coma is still lingering.
Luckily, making these were step number one in making this beautiful holiday pavlova. Not so luckily, that meant they had a purpose and I couldn’t just sit down and inhale them all. Therefore, I was forced to make a double batch.
[snaps fingers] Gosh darn it.
You only need 2 ingredients
These are super easy and only require two ingredients, if you don’t count water as an ingredient (which I don’t):
- cranberries (fresh or frozen)
- granulated sugar
- Boil some water and sugar together until the sugar dissolves and then add the cranberries to coat
- Let them set a bit on a wire rack, and then coat them in sugar.
Voila! You now have sugared cranberries. They make a gorgeous garnish as well as a delicious snack. And even though they’re coated in sugar, they’re not overly sweet thanks to the natural tartness of the cranberries themselves.
How to use sugared cranberries
I like to keep them in a little bowl in my fridge because I really love them as cold as I can get them – but they’re the perfect little snack to set in a decorative bowl, out on the counter during a party to let your guests snag a few if the mood strikes them.
You could use them to garnish a cocktail like Cranberry Mimosas or Cranberry Champagne Margaritas.
Or you could add them to the top of:
- Pavlova with Mascarpone Whipped Cream
- Yule Log Cake (Bûche de Noël)
- Gingerbread Cake Roll with Eggnog Cream Cheese Filling
- Easy Apple Strudel
- Fresh Fruit Tart with Lemon Mascarpone Cream
- Sugar Cookie Bars
- Chocolate Beet Cake
- Nutella Fruit Tart
How to store sugared cranberries
Store them in an airtight container in the fridge.
How long do sugared cranberries last?
They’ll last a few days in the fridge in an airtight container in the fridge. If you find that they’ve started to weep a bit, just roll them in more sugar!
Description
Ingredients
- 1 cup granulated sugar, divided
- ½ cup water
- 1 cup fresh cranberries
Instructions
- In a medium saucepan over medium heat, combine 1/2 cup sugar and water. Stir frequently until sugar has dissolved and remove from heat.1 cup granulated sugar1/2 cup water
- Add cranberries and stir to coat. Let sit for 5-10 minutes, stirring occasionally to ensure they’re well coated.1 cup fresh cranberries
- Transfer cranberries to wire rack to cool (placing parchment paper underneath to catch the dripping sugar syrup). Allow to cool for an hour.
- Place remaining sugar in a large bowl and add half of the cranberries. Toss to combine. Using a slotted spoon, transfer coated cranberries to clean parchment paper to set. Repeat with the other half. Let set for at least an hour, then enjoy!
Video
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
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