The perfect holiday decoration, these Sugared Cranberries are not only stunning, but they are delicious, as well!
These sugared cranberries are the perfect way to decorate a holiday platter – along with these Meringue Mushrooms!
Looking for the perfect, easy, way to elevate your holiday treats?
These sugared cranberries, or candied cranberries, are so easy, and make anything look fancy!
Use them on top of your pumpkin pie, to decorate your Yule Log Cake, or as part of a charcuterie board. Or skewer a few up on a pick to garnish your hot apple cider.
There are so many ways to use these cranberries.
This recipe is a little different than most, as you soak the cranberries in the simple syrup overnight. I find that they soak up more of the sweetness that way, which makes these actually delicious to eat. If you don’t want to take that extra time, you can soak them for about an hour, but I really do think that overnight soak makes these so much better!
Ingredients
Sugar: I usually just use regular, granulated sugar. If you have superfine sugar, it works even better for rolling the cranberries. You can even take that half cup of sugar and pulse it in a food processor to get a finer sugar. It’s not necessary (my photos show all regular granulated sugar) but it does stick a little better.
Water: This is to make the simple syrup.
Cranberries: You need fresh cranberries for this recipe. I have not tested this recipe using frozen cranberries, but they tend to not be as firm, so I don’t think they will work as well.
How to Make Sugared Cranberries
Start by making your simple syrup by dissolving 2 cups of sugar in 2 cups of water. You want to heat it gently until the sugar is dissolved, but you don’t want it boiling.
Pour the warm mixture into a bowl with the cranberries. Cover and let them refrigerate overnight.
Drain the cranberries. (Pro tip – don’t discard the simple syrup – you can use it for a mocktail!)
Roll the berries in the remaining sugar. I like to do this in batches to make sure the sugar doesn’t clump. I place cover the cranberries, then shake them a bit to remove any excess sugar.
Transfer to a sheet of parchment paper or wax paper and let them sit at room temperature for about an hour to dry completely.
Storing and Making Ahead
These sugared cranberries do not need to be refrigerated. Store them at room temperature.
If you want to make these ahead of when you need them, you can make them 2-3 days in advance. They hold up quite well.
If the cranberries do start to soften, you’ll know it’s time to throw them out. But if they just start to weep a bit, you can re-roll them in sugar.
More Fresh Cranberry Recipes
Cranberry Cake with Warm Butter Sauce
Cranberry Orange Bread
Cranberry Orange Cheesecake
Cranberry Orange Cupcakes
Cranberry Cinnamon Rolls
Sugared Cranberries
Ingredients
- 2 1/2 cups sugar divided
- 2 cups water
- 2 cups fresh cranberries
Instructions
- Combine 2 cups of the sugar and the water in a saucepan. Place over medium heat and stir until the sugar has dissolved. Once the sugar has dissolved, remove the pan from the heat to cool slightly. (You don’t want it too hot, or it will burst your cranberries.)
- Place the cranberries in a large bowl. Pour the warm sugar water over the cranberries. Cover the bowl with plastic wrap and place in the refrigerator overnight.
- Place the remaining 1/2 cup of sugar in a bowl or shallow dish.
- Drain the cranberries in a colander.
- Working in batches, take some of the wet cranberries and roll them in the sugar. Shake off any excess and transfer to a sheet of wax paper to dry completely. Repeat with the remaining cranberries and sugar.
- Let the cranberries dry completely at room temperature, about an hour.
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