Sugared Cranberries

A plate of sugar-coated cranberries sits on a table, surrounded by a festive setting with blurred, glowing lights in the background. Pinecones and foliage add to the holiday ambiance.

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These sugared cranberries soak in simple syrup before being coated in superfine sugar for a pretty, frosted finish. Sweet, tart, and perfect for decorating Christmas desserts, holiday cocktails, and charcuterie boards.

Prep Time10

Cook Time5

Soaking and Drying4 50

Total Time5 5

Course: Dessert, Snack

Cuisine: American

Servings: servings

Author: kara

Equipment

saucepan
fine mesh strainer
shallow bowl
baking sheet or tray

Ingredients

2 cups fresh cranberries
1 cup granulated sugar
1 cup water
½ cup superfine sugar for coating

Instructions

Combine the granulated sugar and water in a saucepan over medium heat. Stir until the sugar has completely dissolved.
Add the fresh cranberries to the warm syrup and let them soak for at least 4 hours, preferably overnight.
Remove the cranberries from the syrup and let them drain for 15–20 minutes. They should be sticky but not dripping wet.
Roll the cranberries in the superfine sugar until evenly coated.
Spread the cranberries in a single layer and let them dry for approximately 30 minutes, until the sugar coating has set.

Video

Notes

Soaking time: Allow at least 4 hours for the cranberries to soak in the simple syrup. Overnight is preferred.
Superfine sugar: Also called caster sugar. If you don't have any, briefly pulse granulated sugar in a food processor until the crystals are finer, but not powdered.
For the best coating: The cranberries should be sticky, not dripping wet, before rolling them in sugar. Coat them in small batches to prevent the sugar from clumping.

Nutrition