Delightful Sugared Cranberries Guide

These candied cranberries turn sour fresh berries into a sweet-sour snack that works great for munching or as a stunning topping for festive sweets and drinks. The shimmering sugar layer makes them look frosty and beautiful, so they're both tasty and eye-catching.

My first batch of these sugar-coated cranberries vanished at a Christmas gathering ages ago, faster than all other treats. They've become our family's holiday must-have, with the kids joining in to roll the tacky berries in sugar every December.

What You'll Need

• Fresh cranberries: Pick firm ones without any mushy parts for the best results
• Water: This makes the syrup base that lets the sugar stick properly
• Granulated sugar: Adds sweetness to the syrup and creates that gorgeous sparkly coating, standard white sugar gives the best snowy look

How To Make Them

Mix up the syrup:

Put 1 cup water and 1 cup sugar in a medium pot and heat it over medium-high until it boils. Keep stirring until every bit of sugar melts. The mix should look clear and a bit thick when it's done.

Add the berries:

Take the pot off the heat and put in all 3 cups of cranberries. Stir them gently so each berry gets coated with the sweet liquid. The warmth will soften them slightly without making them pop.

Let them get sticky:

With a slotted spoon, move the syrupy cranberries to a baking sheet lined with parchment. Spread them out in one layer with small gaps between them. Wait about an hour until they feel tacky to touch.

Roll in sugar:

Once they're sticky, move the cranberries to a big bowl and throw in the last cup of sugar. Toss them around carefully so every berry gets fully covered. The sugar will stick to the gooey surface right away.

Shake off extra sugar:

Using your slotted spoon, lift the sugar-covered cranberries from the bowl. Shake them gently to get rid of loose sugar. You want a thin, even layer that looks like a light frost.

Let them set:

Put the coated cranberries on a fresh parchment-lined baking sheet. Give them another 30 minutes to dry so the sugar coating firms up nicely.

Keep them fresh:

Put your finished sugared cranberries in an airtight container and keep them in the fridge to stay fresh and prevent the coating from getting sticky.

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Important Facts

Regular cranberries become something special in this method. I really love how the sugar covering crunches when you bite into it, then you get that juicy, tangy berry inside. My grandma showed me how to make these, and they're one of my favorite holiday food memories.

Leftover Cranberry Syrup Ideas

Don't toss that gorgeous red syrup after taking out the cranberries! Run it through a fine-mesh strainer and keep it in a glass container in your fridge. This cranberry syrup adds holiday flair to mixed drinks, alcohol-free beverages, or even poured over breakfast foods. It'll last about two weeks in the fridge and brings cranberry flavor to everything it touches.

Ways To Use Them

These sugared cranberries work as both munchies and decorations. Top a chocolate cake or cheesecake with them for a fancy look. Drop them in champagne or prosecco for special holiday drinks. Place them around the edge of cocktail glasses for extra style. They also look great on cheese boards, adding color pops and sweet-tart bursts that go well with rich cheeses.

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Plan Ahead

Make your sugared cranberries up to a week before your party and store them in the fridge. If the sugar starts to melt a bit, just roll them in fresh sugar again before serving. For the prettiest look, let them sit at room temperature about 30 minutes before serving so any moisture dries off, keeping that sparkly sugar coating looking perfect.

Try Different Sugars

White granulated sugar gives that classic snowy look, but you can try other types too. Superfine sugar makes an extra-delicate coating, and organic cane sugar adds a slight caramel taste. For parties, try rolling some in colored sanding sugar for holiday colors. No matter what sugar you pick, the steps stay the same, so you can get creative.

Common Recipe Questions

→ Can you use frozen cranberries instead of fresh ones?

While fresh berries give the best results, you can definitely use frozen cranberries if you thaw and pat them dry first to get rid of extra water.

→ How long can sugared cranberries be stored?

Keep your sugar-coated cranberries in a sealed container in the fridge and they'll stay good for about a week.

→ Can the leftover sugar and syrup be reused?

Absolutely! The sweet syrup works great in mixed drinks, and the pink-tinted sugar makes a pretty topping for your favorite sweets.

→ Why are the cranberries sticky after drying?

That stickiness is actually good. It helps the sugar stick to your berries, giving them that beautiful frosty appearance.

→ Can I make these less sugary?

You can cut down on sweetness by using only about 1/3 cup of sugar in the final coating step, and adjust based on how big your berries are.