Sugared cranberries are sparkly, tart sweet berries with a crisp sugar shell, and they need just two ingredients and about 2 hours 25 minutes, most of it hands off drying time.
The berries are tossed in a warm sugar syrup, dried on a rack, and rolled in sugar for a frosted look. They are gorgeous on seasonal cakes, drinks, and cheese boards, and they taste as good as they look.
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Why This Sugared Cranberries Recipe Works
A warm syrup coats each berry evenly and acts like glue, so the sugar sticks in a thick, sparkly layer instead of sliding off.
Drying the berries on a rack between coats lets the surface turn tacky and set, which gives the ideal frosted look.
Only two ingredients are needed, and the tart berry center balances the sweet shell so every bite tastes fresh instead of cloying.
Ingredients for Sugared Cranberries
- 1/2 cup granulated sugar, for the syrup
- 1/2 cup water
- 1 1/2 cups granulated sugar, for coating
- 1 bag (12 oz) fresh cranberries
Fresh cranberries. Use firm, dry, bright red berries and discard any soft or shriveled ones. Fresh berries work well for a dry, sparkly coating.
Sugar for the syrup. Half a cup of sugar dissolved in water makes a light syrup that gives the berries their sticky coat.
Water. Equal parts water and sugar create a thin syrup that clings without drowning the berries.
Sugar for coating. Plain granulated sugar makes a neat shell. Pour it into a shallow bowl so the berries roll easily.
Wire rack. A rack lets air reach every side of the berries as they dry. Set it over a tray to catch drips.
Slotted spoon. It drains the excess syrup as you lift the berries out.
How to Make Sugared Cranberries
1. Make the syrup. Stir 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat for 2 to 3 minutes until the sugar dissolves, then take the pan off the heat.
2. Coat the berries. Add the cranberries and stir gently until every berry is glossy with syrup.
3. Dry the first time. Lift the berries out with a slotted spoon onto a wire rack in a single layer and let them dry for at least 1 hour, until the surface is tacky but not wet.
4. Roll in sugar. Working in batches, roll the berries in the remaining 1 1/2 cups sugar until fully coated, then return them to the rack.
5. Dry again. Let the berries rest for another hour so the coating sets.
How to Serve Sugared Cranberries
Pile the berries into a bowl or use them as a garnish. They look beautiful on top of a slice of New York cheesecake or a square of cinnamon streusel coffee cake, and they sit nicely beside a plate of blueberry crumble muffins. Drop a few into a glass of strawberry pineapple mojito for a cheerful drink garnish, or add them to a cheese board.
How to Store and Reheat Sugared Cranberries
Store the berries in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. Layer them with parchment if you stack them so they do not stick together. If the sugar coating looks damp after refrigeration, spread the berries out for a few minutes at room temperature before serving.
Tips and Variations for Sugared Cranberries
Pick firm berries. Soft or bruised berries leak juice and make the coating soggy, so sort them first.
Dry completely. Patience between steps is the secret to a thick, sparkly crust, so do not rush the drying.
Use a shallow bowl. A wide bowl keeps the sugar in an even layer and makes rolling easy.
Work in small batches. A handful at a time gives every berry a full coat.
Add citrus zest. Stir a little orange zest into the coating sugar for extra flavor.
Roll again if needed. If any berries look patchy after the second coat, give them another quick roll.
Keep them in a single layer. Berries that touch while drying can stick together, so leave a little space between them.
Rinse and dry first. Rinse the berries and pat them completely dry before coating. For general guidance on handling fresh produce safely, see this food safety brochure from Texas A&M AgriLife Extension.
Frequently Asked Questions About Sugared Cranberries
How do you make sugared cranberries?
Coat fresh cranberries in a warm sugar syrup, let them dry on a rack, roll them in sugar, and dry them again.
How long do sugared cranberries last?
They keep for up to a week at room temperature or up to two weeks in the refrigerator when stored in an airtight container.
Can I use frozen cranberries for sugared cranberries?
Fresh berries work well, because frozen ones release extra moisture and can make the coating wet.
Why are my berries sticky after rolling?
They probably need more drying time between the syrup and the sugar. Let them rest on the rack a bit longer.
Are the berries sweet or tart?
They are both: a sweet, crunchy shell around a tart center.
Sugared Cranberries
Equipment
- Medium saucepan
- Wire rack
- Slotted spoon
- Shallow bowl
Ingredients
- ½ cup granulated sugar for the syrup
- ½ cup water
- 1 ½ cups granulated sugar for coating
- 12 oz fresh cranberries one bag
Instructions
- Dissolve the sugar. Heat 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat, stirring 2 to 3 minutes until dissolved. Remove from the heat.
- Coat. Stir in 12 ounces cranberries until evenly coated with syrup.
- Dry. Transfer the berries with a slotted spoon to a wire rack and dry for at least 1 hour.
- Sugar. In batches, roll the berries in the remaining 1 1/2 cups sugar until fully coated.
- Set. Return to the rack and dry for 1 more hour.
