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!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Sugared Cranberries
Recommended Equipment
Ingredients
- 1 cup granulated sugar, divided
- ½ cup water
- 1 cup fresh cranberries
Instructions
- In a medium saucepan over medium heat, combine ½ cup sugar and water. Stir frequently until sugar has dissolved and remove from heat.1 cup granulated sugar | ½ 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!
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