Homemade Sugared Cranberries

Discover the magic of homemade sugared cranberries! Dive into this easy-to-follow recipe, its creative uses, and the art of transforming fresh cranberries into sweet, sparkling sensations.

Sugared/Candied Cranberries

Sugared cranberries are one of my favorite holiday traditions, bringing back wonderful memories of Christmas in Poland. I remember the first time my mother showed me how to make these beautiful, sparkling treats. As soon as we saw fresh cranberries appear in the grocery stores in early November, we’d buy a big batch, knowing that these little jewels would soon add a festive touch to our holiday desserts, cheese boards, and even charcuterie boards.

Cranberries, with their vibrant red color and tart flavor, are a staple during the holiday season. While they are commonly used in sauces and drinks, sugared cranberries add a delightful touch of sweetness and a festive sparkle to your culinary creations. Making sugared cranberries at home is surprisingly simple, and the result is a dazzling and delicious treat that can be enjoyed on its own or used as a stunning garnish for desserts and cocktails. And you only need 3 ingredients!

Ingredients for Sugared Cranberries

1. Fresh Cranberries – These vibrant red berries are the star of the show, bringing a tart, juicy burst of flavor. When coated in sugar, they transform into sparkling little jewels, perfect for holiday decor and treats.
2. Water – Just a cup of water combines with sugar to form a simple syrup. This warm, sticky bath helps the sugar cling to each cranberry, creating a beautiful, even coating that locks in freshness.
3. Sugar – Granulated sugar dissolves into the water to form the syrup, while a second layer of coarse or superfine sugar coats the cranberries, giving them a frosted, sparkling effect. The sugar balances the tartness of the cranberries with a touch of sweetness, making them irresistible.

How to make Sugared Cranberries

Making sugared cranberries became a simple yet magical ritual. We’d start by preparing a sugar syrup in a medium saucepan, combining equal parts water and granulated sugar over medium heat until the sugar dissolves. Watching the transformation of the sugar and water was mesmerizing, and I would peek over the stove, catching hints of sweetness in the air. Once the syrup was ready, we’d pour it over the cranberries, stirring gently so they’d absorb that glossy coat before setting them aside to cool to room temperature.

As a child, my favorite part was the sugar coating step. Using a slotted spoon, we’d lift the cranberries from the syrup, spreading them out on a wire rack set over parchment paper, and let them dry just a bit. This would prepare them for their final sugar coating, which we’d make with a blend of white sugar and coarse sugar to give the cranberries a little sparkle. Rolling each tart cranberry in the sugar felt like magic, as they transformed into the sparkling cranberries we’d later scatter on cookie trays, tuck into holiday cocktails, and set atop pumpkin pie and gingerbread cake for a lovely addition.

Prepare the Cranberries:

• Rinse the fresh cranberries thoroughly under cold water.

Make Simple Syrup:

• Combine 1/2 cup of granulated sugar in a saucepan with 1 cup of water. Stir the mixture over medium heat until the sugar dissolves completely, creating a simple syrup.

Coat the Cranberries:

• Add the cranberries to the simple syrup, ensuring they are well coated. Allow them to soak for about 10 minutes. This step helps the sugar stick to the cranberries.

Drain and Dry:

• Use a slotted spoon to remove the cranberries from the simple syrup, allowing any excess syrup to drain. Place the cranberries on a cookie sheet to dry for about 45 minutes. The surface of the cranberries should be slightly tacky.

Coat in Sugar:

• Roll the cranberries in 3/4 cup of granulated sugar until they are evenly coated. You can do this by placing the sugar in a shallow bowl and gently rolling the cranberries in it. The sugar will adhere to the tacky surface, creating a crystallized coating.

Dry Again:

• Transfer the sugar-coated cranberries to the wire rack and let them dry completely. This step ensures a crunchy and sweet exterior.

Store or Serve:

• Once the sugared cranberries are dry, you can store them in an airtight container in the refrigerator for up to a week. Alternatively, use them immediately to garnish desserts, cakes, or beverages.

You can use the same process with rosemary that you can use for cocktails and any decorations. They are beaeutiful and look like frosted pine needles.

Creative Uses id Sugared Cranberries

Holiday Desserts – Scatter them on top of cakes like a cranberry bundt cake, gingerbread cake, or pumpkin pie for a sparkling finish.

Charcuterie and Cheese Boards – Sugared cranberries make a beautiful garnish on cheese and charcuterie boards, adding a pop of color and a tart-sweet flavor that pairs well with cheeses and cured meats.

Holiday Cocktails – Float them in festive cocktails or garnish holiday drinks like champagne or mulled wine for a little sparkle.

Salads – Sprinkle them on top of salads with nuts and soft cheeses to add a sweet-tart note and holiday flair.

Breakfast Toppings – Use them to brighten up pancakes, waffles, or French toast, or scatter them over yogurt and granola for a seasonal twist.

Party Snacks – Enjoy them on their own as a sweet treat! These sparkling cranberries are great for snacking and bring a festive vibe to any party.

Garnishes for Platters and Trays – They’re ideal for dressing up any cookie tray, dessert platter, or snack board for holiday gatherings.

Chef Tips for Sugared Cranberries

• Always use fresh cranberries because the syrup doesn’t coat frozen cranberries evenly.
• Save the simple syrup after you’ve removed the cranberries, and use it for cocktails or mocktails.
• Store them lightly covered at room temperature or in the refrigerator for a few days. If they look a little wet, toss them in more sugar.

Sugared cranberries are not only a beautiful garnish but also a tart treat with just the right touch of sweetness. They’ve become my go-to for adding a perfect garnish to holiday recipes, holiday drinks, or even as a fun party snack. These sugar-coated cranberries have that delicate, sweet crunch on the outside and a juicy, tart bite inside, making them a delightful addition to any holiday season treat.

Today, I make them in small batches and store them in an airtight container so they stay fresh for a few days, though the cranberries rarely last that long! I’ve found that using superfine sugar for the final coating creates the best look and texture, but regular sugar works just as well for a lovely sparkling finish. Sometimes, I add a bit of orange zest or even orange peel to the syrup for a hint of citrus, which pairs perfectly with the tartness of the cranberries.

These easy sugared cranberries are a sweet treat that brings back memories of my family kitchen in Poland every time I make them. If you’ve never made them before, it’s an easy way to bring a little extra holiday magic to your celebrations, whether you’re using them on a cranberry bundt cake, as a garnish on a festive cocktail, or simply enjoying them by the handful as a holiday snack.

Did you Make this Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

MORE HOLIDAY RECIPES:

Homemade Whipped Cream

Polish Beet Soup (Bortsh)

Beet Kavas

Hunter Stew (Bigos)

Hot Chocolate

Polish Cabbage Stew

Polish Mushroom Soup

Cranberry Compote

Yum