Easy Sugared Cranberries Recipe (3 Ingredients)

5 from 2 votes

May it be for pies, cakes, cupcakes or any other holiday dessert, these Sugared Cranberries are perfect for any Christmas bakes, and simple to make!

Prep Time20

Total Time1 5

Servings: 1 Cup

Author: Maria Corcuera

Start by setting a wire rack over a sheet of parchment paper. This will help your cranberries dry without sticking and catch any drips.
Make the sugar syrup by combining equal parts water and sugar in a medium saucepan over medium heat. Stir gently until the sugar dissolves, and let it come just to a light simmer around the edges. Remove it from the heat and allow it to cool to room temperature—this is important so the cranberries don’t burst.
1/2 Cup (118.3 ml) water, 1/2 Cup (200 g) granulated sugar
Add the fresh cranberries to the cooled syrup and stir until they’re well coated. Use a slotted spoon to lift them out and place them in a single layer on the wire rack to dry. Let them sit for about 45 minutes; they’ll be sticky but not wet.
1 Cup (100 g) fresh cranberries
Pour the additional 1/2 cup sugar into a shallow dish. Roll the sticky cranberries in the sugar until fully coated. Work in batches if needed to avoid clumps. Transfer them back to the rack or a parchment-lined baking sheet and let them dry completely.
1/2 Cup granulated sugar
Store in an airtight container at room temperature for up to 2–3 days in a dry environment.

Add-Ons & Substitutions

Add a little orange zest or a splash of orange juice to the sugar syrup for a citrus twist.
Use vanilla sugar or a mix of cinnamon sugar for a cozier flavor variation.
Caster sugar, superfine sugar, or sparkling sugar make great options for the outer coating if you want a smoother or shinier look.
Add these sparkling cranberries also make a beautiful garnish for pumpkin pie, gingerbread cake, yule logs, or a cinnamon roll wreath

Let the sugar syrup fully cool before adding the cranberries to prevent them from softening or bursting.
Dry the cranberries on a wire rack instead of a plate or pan to ensure airflow all around.
Use a slotted spoon so you don’t carry extra syrup into the sugar coating—it helps avoid clumping.
Roll the cranberries in sugar in small batches to keep the coating even.
If your sugar coating isn’t sticking, give the cranberries a few more minutes to get tacky before rolling.
Use superfine sugar for a smoother sparkle or coarse sugar for a crunchy texture.