Short description

I love how these sugared cranberries transform tart, juicy cranberries into sparkling, festive treats with just sugar and water. They’re simple, elegant, and perfect for decorating desserts or snacking.

Sugared Cranberries

Why You’ll Love This Recipe

I adore this recipe because it uses only three ingredients and minimal effort, yet delivers maximum impact. The sweet‑tart pop combined with the dazzling sugar coating makes them irresistible on cheese boards, cocktails, cakes, or just straight from the bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup granulated sugar (for the simple syrup)
1 cup water
3 ½ cups (12 oz) fresh cranberries
1 ½ cups granulated sugar (for coating)

directions

I start by lining a baking sheet with parchment and placing a wire rack on top.
In a saucepan over medium heat, I stir together ½ cup sugar and 1 cup water until fully dissolved, about 3 minutes, then remove it from the heat.
I add the cranberries, gently stir to coat, and let them sit for 15 minutes in the syrup.
Using a slotted spoon, I transfer the cranberries to the rack and let them drip and dry for about 1 hour until slightly sticky.
I pour the remaining 1 ½ cups sugar into a bowl and, working in batches, roll the cranberries until evenly coated.
Finally, I return them to the rack to dry for another hour or until the sugar shell is crisp.

Servings and timing

Servings: about 16
Prep time: 5 minutes
Cook time: 5 minutes
Drying time: 2 hours
Total time: approximately 2 hours and 10 minutes

Variations

I sometimes swap part of the water in the syrup for orange or lime juice to add a citrusy note.
To elevate the flavor, I’ve infused the syrup with a vanilla bean or added rosemary sprigs for a subtle herbal aroma.
For a different texture, I like to roll the cranberries in coarse sugar first and then finish with granulated sugar.

storage/reheating

I store these in an airtight container in the fridge where they stay crisp and flavorful for up to 4 days. At room temperature, they’re good for 2 to 3 days but may soften over time. I don’t reheat them, but if some lose their crunch, I refresh them by drying in a low-heat oven at 200°F for 5 to 10 minutes.

FAQs

How long do sugared cranberries last?

I find they stay fresh for about 3 to 4 days in the fridge and up to 2 to 3 days at room temperature before losing their crunch.

Can I use frozen cranberries?

Yes, I’ve used frozen cranberries, but I make sure to thaw and dry them thoroughly before starting. Fresh cranberries work best for texture.

Can I make them ahead of time?

Definitely. I like to prepare them a day in advance so they have plenty of time to dry and develop a perfect sugary shell.

What if the cranberries burst while soaking?

I make sure the syrup isn’t too hot by removing it from the heat before adding the cranberries. A gentle stir also helps avoid any bursting.

Can I use flavored sugar?

Absolutely. I love mixing in citrus zest or finely chopped herbs like rosemary into the sugar for added flavor and a unique look.

Conclusion

I love how these sugared cranberries come together with so little effort and deliver such a beautiful result. They brighten up any holiday spread, add sparkle to drinks and desserts, and make a simple yet stunning edible gift. Once I started making them, they quickly became a seasonal favorite I return to every year.