Sugared Cranberries take a minimum of time and effort to prepare, and they’re the perfect holiday party snack. Add them to holiday cookies and cakes for some extra bling!
It costs approximately $1.63 to make these Sugared Cranberries. The recipe makes sixteen servings which cost about $0.10 per serving.
See how sugared cranberries are used in this Orange and Cranberry Shortbread Cookie recipe.
These Sugared Cranberries are a bright, beautiful, and festive addition to your holiday table. They are made with only three ingredients.
If you have never had Sugared Cranberries before, they are candied cranberries coated in sugar water and then rolled in granulated sugar. Sugar Coated Cranberries are a sweet treat on their own or when added to another dessert.
Today I’m sharing a tutorial on how to make sugar cranberries. They’re lovely, glittery, and perfectly tart.
Table of Contents
Ingredients and Estimated Cost
Per Serving Cost: $0.10
Recipe Cost: $1.63
- ½ cup water – $0.00
- 1 cup granulated sugar – $0.17
- 2 cups fresh cranberries – $1.46
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2022.
How To Sugar Cranberries
- First, combine ½ cup of water and ½ cup of sugar in a medium saucepan and heat until the mixture comes to a simmer.
- Stir until the sugar dissolves completely and remove from the heat to allow it to cool for five minutes.
- Next, add two cups of cranberries, one cup at a time, to the saucepan. Stir to coat the cranberries in the simple syrup.
- Remove the cranberries from the simple syrup with a slotted spoon.
- Set the cranberries on a wire rack over a foil-lined cookie sheet and repeat with the remaining cranberries. Let the cranberries dry for one hour.
- Add ⅓ cup of sugar to a pie plate, followed by ⅓ of the cranberries. Cover the cranberries with sugar and then scoop them up with a slotted spoon, shaking off the extra sugar. Set the cranberries on the wire rack.
- Finally, repeat with the remaining cranberries. Allow all the cranberries to dry before serving.
***For complete recipe instructions, see the recipe card below.
SERVE: These sparkling cranberries are great on their own but also perfect for garnishing cakes, cupcakes, and cookies.
STORE: The cranberries will keep, in an air-tight container, for one week.
FREEZE: Sugar coated cranberries do not freeze and thaw well so I do not recommend freezing them.
You will first dip the cranberries in a sugar water mixture and then place them on a wire rack to dry completely for about an hour. Then, to really sweeten the cranberries you will place them in a bowl of sugar and toss to coat them completely. Again, place the sugar covered cranberries on a wire rack to dry completely before serving.
My first recommendation is to make these Sugared Cranberries! They are simple to make, and everyone loves them. For more recipes using cranberries, see my list below.
Yes! Fresh cranberries are safe to eat without cooking them. They are tart-tasting, so not everyone loves them plain. But make them into Sugared Cranberries, and they are delish!
More Christmas Recipes
- Cranberry Fluff Salad
- Cranberry Bliss Bars
- Simple Cranberry Sauce
- Cranberry Limeade Sparkling Mocktail Recipe
- Cranberry Jello Salad
- Cranberry Chicken Salad with Pecans for Sandwiches
- Pistachio Pudding Cookies with Cranberries
- Cranberry Bread Recipe with Orange & Pecans
- Old Fashioned Icebox Cookies
- Cranberry Rolls with Orange Icing
- medium saucepan
- wire rack
- baking sheet
- pie plate
- Measuring cups
- ½ cup water
- 1 cup granulated sugar divided
- 2 cups fresh cranberries
MAKE SIMPLE SYRUP:
- In a medium saucepan, make a simple syrup by combining ½ cup of water and ½ cup of sugar.
- Heat over medium heat until the mixture comes to a simmer. Stir constantly until the sugar dissolves. Remove from heat and cool for 5 minutes.
- Add 2 cups of fresh cranberries, 1 cup at a time, to the saucepan. Stir the cranberries to coat them in the simple syrup.
- Use a slotted spoon to remove the cranberries from the simple syrup.
- Place the cranberries on a wire rack set over a foil-lined cookie sheet. Repeat with the remaining cup of cranberries and allow them to dry for 1 hour.
COAT CRANBERRIES IN SUGAR:
- Add ⅓ cup of sugar to a pie plate, then add ⅓ of the cranberries.
- Shake the pie plate gently in a back-and-forth motion until the cranberries are coated in the sugar.
- Scoop the cranberries up with a clean slotted spoon, shaking off the excess sugar, and place the cranberries back on the wire rack to set and dry for about 15 minutes.
- Repeat with the remaining cranberries.