Introduction

Oh, the holidays! There’s just something magical in the air, isn’t there? The twinkling lights, the cozy blankets, and of course, the delicious treats! If you’re looking for a simple yet show-stopping way to add a touch of sparkle to your festive table or to create a beautiful edible gift, then you’ve landed in the right spot. These sugared cranberries are like little edible jewels – absolutely stunning and surprisingly easy to whip up. They’ll make your desserts, cocktails, and even just a simple cheese board look extra special!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes of active time!
Easy: Seriously, if you can stir, you can make these.
Giftable: Package them up in pretty jars for a thoughtful homemade present.
Crowd-pleasing: Everyone adores their sweet, tart, and sparkly charm.

Ingredients

Gathering your ingredients is the first step to holiday cheer! For these beautiful sugared cranberries, you only need a few simple things:

1 cup fresh cranberries: Look for plump, firm cranberries that have a nice bright red color. These are the stars of the show!
1 cup granulated sugar (divided into ½ cup portions): We’ll use this in two parts – some to make a simple syrup and the rest to give our cranberries that gorgeous frosty coating.
½ cup water: Just plain water to help us dissolve the sugar.

How to Make It

Alright, let’s get our hands a little sticky (in the best way possible!) and create some edible magic. This is where the fun really begins!

Start the Syrup: Grab a small saucepan and pour in ½ cup of sugar along with the ½ cup of water.
Dissolve the Sugar: Place the saucepan over medium heat. Stir gently and consistently until you don’t see any sugar granules left. It should be a nice, clear liquid.
A Quick Boil: Once the sugar is dissolved, bring the syrup to a rolling boil. Let it bubble away for just 1 minute. This helps it thicken up just a little.
Cool it Down (Slightly!): Remove the saucepan from the heat. We want the syrup to be warm, but not scorching hot. Letting it cool for a few minutes is perfect.
Berry Bath Time: Now, carefully add your fresh cranberries into the warm syrup. Give them a gentle stir to make sure they’re all happily submerged in their sweet bath.
Let Them Soak: Let those cranberries hang out in the warm syrup for about 10 to 15 minutes. This is when they start to absorb that lovely sweetness.
Drain and Drip: Using a slotted spoon or a small sieve, lift the cranberries out of the syrup. Let any extra syrup drip back into the pan. We want them moist, but not dripping wet for the next step.
Sugar Coating Station: Take a small plate and spread the remaining ½ cup of granulated sugar all over it.
Roll ‘Em Up! Gently drop the drained cranberries onto the plate of sugar. Roll them around until each and every one is nicely coated in that sparkling sugar. You want an even layer – think of it like giving them a sparkly snowsuit!
Let Them Dry: Carefully transfer your beautifully sugared cranberries to a wire rack. Let them dry and set for at least 1 hour. This will make sure that gorgeous sugar coating stays put.

Substitutions & Additions

Feeling adventurous? You can totally play around with this recipe! Here are a few ideas:

Citrus Zest: For an extra pop of flavor, add a little finely grated orange or lemon zest to the sugar before rolling the cranberries. It’s a lovely touch!
Edible Glitter: Want even more sparkle? After rolling them in sugar, lightly mist them with a food-safe spray and sprinkle with edible glitter for a truly dazzling effect.
Different Berries: While cranberries are classic, you could try this with other firm, tart berries like small grapes (peeled and deseeded, of course!).

Tips for Success

We all want our creations to turn out perfectly, right? Here are a few little secrets I’ve learned along the way:

Don’t Over-Boil: That 1-minute boil is key. Boiling for too long can make the syrup too thick.
Syrup Temperature: Warm syrup is ideal. If it’s too hot, it can cook the cranberries. If it’s too cool, they won’t absorb as much flavor.
Drying Time: Be patient! Letting them dry completely ensures the sugar coating doesn’t melt or become sticky. If you’re in a hurry, you can speed this up slightly in a very low oven (like 150°F or 65°C) for about 15-20 minutes, but keep a close eye on them!
Prep Ahead: You can make these a day or two in advance. Just store them in an airtight container at room temperature once they are fully dry.

How to Store It

These little beauties are best enjoyed fresh, but they do store quite well! Once they are completely dry, place them in an airtight container at room temperature. They’ll keep for about 3-4 days. Just a heads-up, the sugar coating might soften a tiny bit over time, but they’ll still be delicious!

FAQs

Can I use frozen cranberries?

While fresh cranberries give you the best texture, you can try it with frozen ones! Thaw them first and pat them very dry before adding them to the syrup.

How long do they last?

Once dried, they’ll last for about 3-4 days at room temperature in an airtight container. They are best eaten within the first couple of days.

What can I do with leftover syrup?

Oh, that leftover syrup is liquid gold! You can use it to sweeten your tea or coffee, drizzle it over pancakes or yogurt, or even use it as a base for festive cocktails.

Are these very sweet?

They have a lovely balance of sweet and tart. The tartness of the cranberry still shines through the sweetness of the sugar, making them a delightful treat!

Sparkling Sugared Cranberries

These sugared cranberries are like little edible jewels – absolutely stunning and surprisingly easy to whip up. They'll make your desserts, cocktails, and even just a simple cheese board look extra special!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Equipment

Small saucepan
Slotted spoon
small sieve
small plate
Wire rack

Ingredients

Main ingredients

1 cup fresh cranberries Look for plump, firm cranberries that have a nice bright red color.
1 cup granulated sugar divided into ½ cup portions
0.5 cup water Just plain water to help us dissolve the sugar.

Instructions

Grab a small saucepan and pour in ½ cup of sugar along with the ½ cup of water.
Place the saucepan over medium heat. Stir gently and consistently until you don't see any sugar granules left. It should be a nice, clear liquid.
Once the sugar is dissolved, bring the syrup to a rolling boil. Let it bubble away for just 1 minute. This helps it thicken up just a little.
Remove the saucepan from the heat. We want the syrup to be warm, but not scorching hot. Letting it cool for a few minutes is perfect.
Now, carefully add your fresh cranberries into the warm syrup. Give them a gentle stir to make sure they're all happily submerged in their sweet bath.
Let those cranberries hang out in the warm syrup for about 10 to 15 minutes. This is when they start to absorb that lovely sweetness.
Using a slotted spoon or a small sieve, lift the cranberries out of the syrup. Let any extra syrup drip back into the pan. We want them moist, but not dripping wet for the next step.
Take a small plate and spread the remaining ½ cup of granulated sugar all over it.
Gently drop the drained cranberries onto the plate of sugar. Roll them around until each and every one is nicely coated in that sparkling sugar. You want an even layer – think of it like giving them a sparkly snowsuit!
Carefully transfer your beautifully sugared cranberries to a wire rack. Let them dry and set for at least 1 hour. This will make sure that gorgeous sugar coating stays put.

Notes

You can make these a day or two in advance. Store them in an airtight container at room temperature once fully dry. The sugar coating might soften a tiny bit over time, but they'll still be delicious!