Sugared cranberries take one day and about fifteen minutes of actual work. The overnight soak in sugar syrup slowly sweetens the berries from the outside in, and the rolled sugar coating dries into a fine, frosty crust. Keep it simple. They look good enough to use as decoration and taste good enough that they disappear before anything gets decorated. Tart at the center, sweet at the surface. Scattered over a cake, piled into a bowl as a snack, floated in a drink, they pull their weight.
How to Make Sugared Cranberries
Keep the syrup below a boil
Boiling the syrup bursts the cranberries. Bring it to a gentle simmer to dissolve the sugar, then pull it off the heat before adding the berries. Quick tip. Give them a stir and leave them to cool at room temperature before refrigerating overnight.
Rolling in sugar
Work in small batches. Too many berries at once and the sugar clumps instead of coating evenly. Let them sit on a rack to dry for at least an hour before using or storing. 
Sugared Cranberries
- Total Time: 20 minutes
- Yield: Makes about 2 cups 1x
- Diet: Omnivore
Description
Sweet and tart sugared cranberries are perfect for adding a festive touch to your holiday baking or enjoying as a simple treat.
Ingredients
- 2 cups (473 ml) sugar
- 2 cups (473 ml) water
- 2 cups (473 ml) cranberries, fresh
- 0.75 cups (177 ml) sugar
Instructions
- Combine 2 cups sugar and 2 cups water in a saucepan and heat over low, stirring, until the sugar dissolves.
- Bring the sugar syrup to a simmer, then remove from the heat; be careful not to boil (otherwise the berries will burst).
- Stir in the cranberries and let cool, then chill overnight in the refrigerator.
- Drain the cranberries (saving the sugar syrup if desired).
- Working in small batches to prevent clumping, roll the cranberries in ¾ cup sugar to evenly coat them.
- Place on a parchment-lined baking sheet and let them rest at room temperature for 1 hour, or until dry.
- Store the sugared cranberries in a sealed container at cool temperatures for up to a week.
Notes
- For a more intense cranberry flavor, use a combination of fresh and dried cranberries.
- To prevent sticking, use parchment paper or a silicone baking mat when drying the sugared cranberries.
- The leftover sugar syrup can be used to sweeten drinks or as a glaze for cakes and desserts.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Candying
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 30
- Sodium: 1
- Carbohydrates: 38
- Fiber: 1
Frequently Asked Questions
How far in advance can I make sugared cranberries?
They keep well for about 3 to 4 days stored in a single layer at room temperature. After that, the sugar coating starts to dissolve and they get sticky.
Why did my cranberries burst during the syrup step?
The syrup was too hot. Remove the pan from heat as soon as it reaches a simmer, then stir in the cranberries. Never let it reach a full boil with the berries in the pot.
Can I use frozen cranberries?
Fresh cranberries work best because they hold their shape. Frozen berries tend to soften and split once thawed, which makes them harder to coat evenly in sugar.
