These sugared cranberries are great for decorating holiday-inspired desserts. With only three ingredients, these sugared cranberries come together in no time at all and are a perfect pop of color and flavor.
Ingredients for Making Sugared Cranberries
- Granulated sugar – Use the granulated sugar to make the sugar syrup and to coat the cranberries.
- Water
- Fresh cranberries – Fresh cranberries are the way to go in this recipe. Frozen cranberries will not work well.
Tools & Supplies for Making Sugared Cranberries
- Saucepan
- Mesh strainer or slotted spoon
- Parchment paper
- Baking sheet pan
- Wire rack
How to Make Sugared Cranberries
- First, create a simple syrup. In a medium saucepan, stir together the granulated sugar and water. Place over medium-low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to a gentle boil and remove from the heat.
- Add the fresh cranberries to the hot sugar syrup mixture and stir to coat. Let the cranberries sit in the sugar syrup, mixing occasionally, for about 5 minutes.
- Line a baking sheet pan with parchment paper. Use a fine mesh strainer or slotted spoon to drain the cranberries out of the sugar syrup and spread onto the parchment paper.
- Sprinkle the additional ½ cup of granulated sugar onto the cranberries. Gently toss the cranberries around in the sugar. Carefully transfer the sugar-coated cranberries to a wire rack to dry for an hour.
Recipe Tips
- Use these sugared cranberries to decorate cakes, cupcakes, or cheesecakes. They are also great for snacking, as a garnish for cocktails or mocktails, or as a sweet treat on a cheese board.
- You can adjust the recipe up or down depending on how much you need.
- I recommend using the candied cranberries the day you make them for the best results. The sugar on the cranberries will start to dissolve over time.
Sugared Cranberries
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 2 cups fresh cranberries
- ½ cup granulated sugar
Instructions
- In a medium saucepan, stir together ½ cup of granulated sugar and water. Place over medium-low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to a gentle boil and remove from the heat.
- Add the fresh cranberries to the hot sugar syrup and stir to coat. Let the cranberries sit in the sugar syrup, mixing occasionally, for about 5 minutes.
- Line a baking sheet pan with parchment paper. Use a fine mesh strainer or slotted spoon to drain the cranberries out of the sugar syrup and spread onto the parchment paper.
- Sprinkle the additional ½ cup of granulated sugar onto the cranberries. Gently toss the cranberries around in the sugar. Carefully transfer the sugar-coated cranberries to a wire rack to dry for 1 hour.
Notes
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