Sugared cranberries give the extra sparkle and sweet tart combination to so many holiday dishes. For as fancy as they look, they are that simple to make.
I make these every Thanksgiving to serve along my roast turkey or smoked turkey (depending on what I am making that year) and when shopping I will be sure to grab an extra bag of fresh cranberries to make my 5-minute cranberry sauce.
Ingredients needed for candied cranberries:
The ingredients work together to create a sweet-tart treat with a crystalline crunch on the outside and a juicy center.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Can you make sugared cranberries from frozen?
Yes, you can make sugared cranberries from frozen cranberries, but you need to follow some specific steps for the best results.
Note: Results won't be quite as perfect as using fresh cranberries, but still workable.
- Keep cranberries frozen (do not thaw).
- Make simple syrup and let it cool completely.
- Add frozen cranberries to cooled syrup.
- Follow the remaining recipe steps as written.
- If needed, gently pat berries with paper towels to remove any excess moisture.
How to make sugared cranberries
Make the simple syrup
- Mix ½ cup sugar and ½ cup water in a saucepan
- Heat and stir until sugar dissolves completely
- Let cool 5 minutes (syrup should be warm, not hot)
Coat cranberries in sugar syrup
- Pour syrup over cranberries
- Stir gently to coat each berry
- Let soak for 10 minutes
First drying step
- Lift berries out with slotted spoon, let excess syrup drip off.
- Spread on wire rack or parchment paper, keep berries separate (they'll stick if touching).
- Let dry 1 hour until sticky
Roll the cranberries in the sugar coating
- Put remaining ½ cup sugar in shallow dish
- Roll sticky berries in sugar until coated
- Work in small batches to avoid clumping
Final drying
- Place sugared berries on clean surface
- Keep them separate
- Let dry 30 minutes until coating is crunchy
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How long will sugared cranberries last?
Sugared cranberries can be stored in an airtight container for up to 2 days but if you can make them fresh on the day of, they will have more sparkle.
Important Note
While they might physically last longer than 2 days, the sugar coating tends to begin breaking down after this time, making them less attractive and changing their texture.
The berries may start to release moisture, which can dissolve the crisp sugar coating.
Tips for storing sugared cranberries:
- Keep them in an airtight container
- Store at room temperature
- Avoid humid environments, as moisture can cause the sugar coating to dissolve
Signs they're no longer good:
- Sugar coating becomes wet or sticky
- Cranberries become soft or mushy
- Any signs of mold
Can sugared cranberries be frozen?
While sugared cranberries technically can be frozen, I do not recommend freezing them. The sugar coating will likely become wet and dissolve when thawed due to condensation.
The cranberries themselves may become mushy after thawing because the cells in the cranberry have expanded in the freezing process and broken in the thawing process, releasing their juice.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Frequently asked questions, answers and tips:
No, sugared cranberries do not need to be refrigerated. In fact, refrigeration can cause problems with the sugar coating.
Refrigeration creates condensation that will dissolve the sugar coating and make the berries soggy.
Simply keep them in a cool, dry place away from direct sunlight and heat sources, and enjoy them within 2 days for the best texture and appearance.
How to use sugared cranberries:
Remember to add them at the last minute whenever possible to keep their sparkly appearance intact!
Holiday Garnish
- Perfect topping for Christmas desserts
- Decorate cakes, pies, or cheesecakes
- Sprinkle around dessert plates for a festive touch
Cocktail Decoration
- Float in champagne or prosecco
- Garnish holiday cocktails
- Thread onto cocktail picks for a fancy touch
- Use to decorate mocktails for a non-alcoholic option
Cheese Board Accent
- Add sparkle to cheese platters
- Pair especially well with brie or goat cheese
- Scatter among nuts and other fruits
- Use to add a sweet-tart element to savory boards
Elegant Snack
- Serve in small bowls at parties
- Add to holiday candy dishes
- Package in clear gift bags for homemade presents
- Perfect with after-dinner coffee or tea
Baked Good Topper
- Decorate cupcakes or muffins
- Top breakfast pastries
- Garnish morning breads
- Add to coffee cakes just before serving
Turkey Preparation Essentials
Ingredients
- 1 Cup cranberries fresh
- 1 Cup Sugar divided into ½ cup portions
- ½ Cup water
Instructions
Prepare the Simple Syrup
- In a small saucepan, combine ½ cup of the sugar and ½ cup water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to make a simple syrup.1 Cup Sugar, ½ Cup water
- Remove from heat and let the syrup cool for about 5 minutes.
Coat the Cranberries
- Add the fresh cranberries to the syrup, stirring gently to coat all the berries evenly. Let them sit in the syrup for about 10 minutes.1 Cup cranberries
Dry the Cranberries
- Use a slotted spoon to remove the cranberries from the syrup, allowing excess syrup to drip off. Place the cranberries on a wire rack or parchment paper, ensuring they are spread out in a single layer to avoid sticking. Let them dry for about an hour; they should be sticky to the touch.
Sugar Coat the Cranberries
- Once the cranberries are tacky, pour the remaining ½ cup of sugar into a shallow dish. Gently roll each cranberry in the sugar until evenly coated, giving them a frosted, sparkling appearance.
Dry Again
- Place the sugared cranberries on a clean baking sheet or plate to dry completely for about 30 minutes. This will help the sugar harden and give them a crunchy texture.
Serve and Enjoy
- Your sugared cranberries are now ready to enjoy! They make a beautiful and delicious garnish or snack and can be stored in an airtight container for up to 2 days.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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