Sugared Cranberries | Candied Cranberries Recipe
Posted: 11/19/2018
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Whether you call them sugared cranberries or candied cranberries, they’re the perfect sparkling garnish to nearly any holiday dish or cocktail. They’re great on their own, too!
Aren’t these sugared cranberries the prettiest little things? I loved sprinkling them all over that amazing Baked Brie I shared last week – they were the perfect sweet tart complement to the sweet cranberry sauce and bourbon candied pecans. They’re like little jewels for your food. I’ve also had them on this great holiday appetizer – it’s such an easy and tasty recipe!
They’ll also look stunning on a refreshing holiday cocktail – try skewering them on a pretty toothpick and resting them on top of a champagne glass….so pretty! They’d look pretty on these pomegranate mojitos, too.
Best part? They’re super easy to make so they’re a great last minute addition to your holiday plans. I’m thinking about sprinkling some of these onto the charcuterie platter I’m planning on making for an appetizer. They’d look pretty and they’d also taste great with the cheese.
There’s really only three simple steps to making these candied cranberries:
- Wash cranberries and sort out any that don’t look so great. Make a simple syrup – sugar and water.
- Coat cranberries in the simple syrup and spread onto a baking rack to dry for an hour.
- Roll in more sugar…and you’re done!
They’re so easy and so fun. The contrast of the tart cranberries is so so good with the sugary coating. You guys will love these, and everyone will be so impressed by you!
FAQs about these sugared cranberries:
How long do sugared cranberries last?
These will last for a few days in your fridge. If they start to “weep” a little, just give them another quick toss in sugar to freshen them up.
How do you store sugared cranberries?
Store in an airtight container in the fridge. You can also reserve the syrup and use it for cocktails.
What can I do with sugared cranberries?
Try sprinkling them on a cake or pie, on a cheese platter, in a cocktail, or just set around in bowls because they’re so pretty!
Can I add flavor to candied cranberries?
Sure! Try adding some vanilla bean (the pulp of the bean) to the sugar that you roll these in. Or you could add some orange zest to the sugar.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
ounces
Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're great on their own, too!
Ingredients
- 2 cups sugar, divided
- 1/2 cup water
- 1 (12 ounce) bag fresh cranberries, washed
Instructions
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
- Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
- Store in an airtight container in the fridge for 2-3 days.
Notes
- These may start to "weep" some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
Nutrition Information
Serving: 1ounce, Calories: 133kcal, Carbohydrates: 35g, Sodium: 1mg, Fiber: 1g, Sugar: 33g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I’ll let you know…I don’t think he’s tried them yet!
Changes I would make: None!
Difficulty: Easy!
Colorado Cranberry Lover says
The 3 stars are due to the method, not the taste. Can I be the only one? When I let the cranberries dry off for only a half hour, they were so dry that the sugar would not stick. I had saved the syrup, so I put the cranberries back in the syrup, strained them and rolled them in sugar immediately. THEN, I let them dry for an hour to let the sugar harden. BTW – I checked a few other recipes and all are written as yours is ?? Is it because we have very low humidity here?
They are delicious! Worth the extra effort.
Another question: if the cranberries tend to weep after a day or so, why do you store them in an air tight container? Wouldn’t it make more sense to leave them in a bowl where they can breathe?
Rachel Gurk says
I find that if I roll them in sugar right away they are too wet and the sugar clumps. The only way it works for me is to let them dry for a bit. Sorry it didn’t work for you that way! We don’t have high humidity in the winter, so I’m not sure what could be causing the problems for you.
Charlene Yacovelli says
SOOOO delicious! Like natural Sour Patch Kids – only reverse! (sour on the inside, sweet on the outside!)
I am going to use them to decorate my pumpkin pie, along with some mint leaves.
Rachel Gurk says
That’s such a perfect description of these! They’ll be beautiful on your pie! I’m making some to put on a cheeseboard.
:D says
How do you eat them in a charcuterie board?
Rachel Gurk says
Once I have the larger items arranged (cheese, crackers, meat, etc), I like to sprinkle these around to fill in the holes and add a pop of color!
Brianna Storch says
These were lovely and so easy to make! I am bringing little champagne orange-cranberry jello “shots” to a Friendsgiving and the sugared cranberries are the perfect addition to add on the top of each shot. I also like that I could make these while the jello firmed in my ridge and were ready to go once the jello was done!
Rachel Gurk says
That’s perfect! I’m glad you liked them!
armando says
This looks great! I will prepare it for my children……..Thanks for sharing
Rachel Gurk says
You’re welcome! I hope your children love these!
denise says
pop them in some champagne.
Rachel Gurk says
Yes! Such a fun and festive idea.