These easy sugared cranberries will be the crowing jewel of any festive dessert. Use them to decorate everything from cheesecakes to pumpkin pie!
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These frosted cranberries are a simple way to add the wow factor to your holiday desserts. With just three ingredients they are easy to make and even easier to eat!
Why you'll love this recipe
- Easy holiday recipe with just three ingredients.
- Adds a beautiful festive touch to many holiday desserts.
- Great for Thanksgiving or Christmas.
- Delicious as an edible garnish or holiday snack.
What to use sugared cranberries for
- To decorate a stunning cheesecake such as my cranberry cheesecake, no bake Philadelphia cheesecake or Bailey's cheesecake.
- To garnish cocktails.
- To decorate a festive Yule log.
- Atop a classic pumpkin pie.
- To adorn a beautiful gingerbread cake.
- On their own as a sweet and tart holiday snack.
Looking for more fabulous holiday cranberry recipes? Why not try making my cranberry cheesecake drizzled with drool worthy cranberry sauce with Grand Marnier or juicy cranberry ice cream. Delicious!
Ingredients
Cranberries: use frozen cranberries to keep things simple, but you could also use fresh.
Granulated sugar: to give that beautiful jeweled frosted look and balance the tartness of the cranberries.
Water (not pictured): to make the sugar syrup to coat the cranberries
How to make sugared cranberries
See the full recipe card at the end of the post for ingredient amounts and instructions.
If you are using fresh cranberries wash them first—no need to dry them as they will go into a sugar syrup.
Line a large baking tray with parchment paper. Make a simple syrup by adding the sugar for the syrup and water to a pot. Bring to the boil and stir well until the sugar has dissolved.
Turn off the heat and add the cranberries. Stir well to ensure the cranberries are fully coated. Use a spoon to remove the cranberries from the syrup and lay them out on the tray. Try to make sure the berries don't touch as this will help them dry.
Allow the syrup-coated berries to dry for about one hour. They should be sticky but not too dry or wet.
Prepare another large baking tray with parchment paper. Put the sugar for the coating onto a plate. Put several syrup-coated cranberries into the sugar. Spoon the sugar over them and gently roll them until they are well coated in sugar.
Transfer the sugar-coated cranberries to the fresh baking tray. Repeat with remaining cranberries. Allow to dry for approximately one hour before using.
Hot tip: the sugar coating will start to dissolve them moment the berries hit anything wet. If you are using them to decorate anything wet, such as my cranberry cheesecake I strongly reccomend waiting until the last possible moment before adding the sugar coated berries.
How to serve
There are so many great ways to serve these easy sugar coated cranberries! Use them to decorate your favorite holiday desserts, to garnish a festive cocktail or decorate a festive dessert table. Or simply put them in a bowl and eat them on their own. Delicious!
How to store
These candied cranberries are best used within twenty-four hours. But can be stored at room temperature in a lined, airtight container, for up to three days. If the sugar starts to dissolve you can recoate them in sugar and let them dry again.
Tips for success and frequently asked questions
Can I use fresh cranberries?
Yes you can substitute frozen cranberries for the same amount of fresh cranberries.
Can I add other festive flavors to this?
You sure can! Try adding some festive flair by adding some other flavors to the sugar syrup. Try adding a few strips of orange peel, half a teaspoon of allspice or a couple of tablespoons of maple syrup to the sugar syrup. Happy holidays!
The sugar coating isn't sticking to the outside of my berries, help!
The sugar syrup on your berries has probably dried out too much before you coated them. Re-dip and dry the berries and try again. The berries should be sticky but not to wet or dry when you roll them in the sugar.
After storing my cranberries and the sugar is starting to dissolve, help!
This can happen when its humid, or the water starts to come out of the cranberries. Simply carefully recoat in sugar to patch up the sticky bits, then allow then to dry again.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Sugared Cranberries
Ingredients
- ½ of a 12 ounce bag (or 6 ounces/.375 lbs/170gms) frozen cranberries
- ½ cup sugar for the syrup
- ½ cup water
- 1 cup granulated sugar for coating
Instructions
- Line: a large tray with parchment paper.
- Make: a simple syrup, by adding the sugar and water to a pot on the stove and boiling until the sugar is fully dissolved. Turn off the heat.
- Add: the cranberries to the syrup. Stir well.
- Spoon: the syrup coated berries onto the tray. Dry for one hour.
- Line: another large tray with parchment paper.
- Put: the sugar onto a large place and toss the cranberries in the sugar.
- Spoon: the sugar coated cranberries onto the tray. Dry for one hour.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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