Video Guide: Sugared Cranberries Recipe with Step-by-Step Tips

Sugared cranberries are simple to prepare and make a gorgeous garnish for holiday dishes. Made with just sugar, water, and fresh cranberries, they add a frosted, festive touch to desserts, drinks, and platters.

You might also like our sparkling cranberry punch, heart strawberries, or homemade cherry pie.

Watch our step by step video!

Frosted Sugared Cranberries

Cranberries and pomegranates are classic holiday fruits — vibrant, seasonal, and perfect for decorating. Sugared cranberries give fresh berries a frosted look that’s elegant and easy to achieve. They’re ideal for garnishing desserts, drinks, and centerpieces, or for simply snacking if you enjoy a sweet-then-tart bite.

What Can Sugared Cranberries Be Used For?

Sugared cranberries are versatile. Use them to top frosted cookies, pies, or tarts; add them to platters or plates for a seasonal flourish; thread them on skewers for drinks or appetizers; or tuck a few into a wreath-shaped pastry for a festive finish. When added to cocktails, the sugared coating may dissolve after a short while, but the initial frosted appearance makes a strong first impression.

If you enjoy tart flavors, keep a few on hand to pop in your mouth — they start off sweet and then turn pleasantly tart. No matter how you use them, sugared cranberries bring a bright, wintry accent to holiday presentations.

What Are Frosted Cranberries Made Of?

The ingredient list is minimal: granulated sugar, water, and fresh cranberries. White granulated sugar gives the best frosted effect, and fresh cranberries maintain firmness during the process.

Sugared Cranberries Ingredients

• 1 (12 oz.) package fresh cranberries (about 3 cups)
• 1 ½ cups granulated sugar, divided
• ½ cup water

More Supplies You’ll Find Handy

• saucepan
• whisk
• measuring cup
• slotted spoon
• wire cooling rack
• baking sheet or platter

How To Make Sugared Cranberries

Step 1: Make a Simple Syrup

In a small saucepan, combine ½ cup sugar and ½ cup water. Heat over medium, whisking until the sugar dissolves. Bring to a gentle boil and simmer for about 3 minutes. Remove from the heat.

Add the fresh cranberries to the warm syrup and stir briefly to coat them. You only need to keep the berries in the hot syrup for a few seconds — this allows the syrup to adhere without splitting the skins.

Step 2: Let Cranberries Dry

Use a slotted spoon to transfer the coated cranberries to a wire rack set over a baking sheet. Let them dry until tacky, about 1 hour. The slight stickiness is what allows the sugar to adhere in the next step.

Step 3: Roll in Granulated Sugar

Pour the remaining 1 cup of granulated sugar onto a shallow platter or cookie sheet. Roll or toss the slightly tacky cranberries in the sugar until evenly coated. Return them to the rack or leave them on the sugar-coated platter and let them sit for another hour to fully set.

Step 4: Store Cranberries

Plain cranberries store a long time, but once sugared they will react to humidity. Keep sugared cranberries on the counter for a few hours if serving soon, then refrigerate in an airtight container for up to 7 days. If they become sticky, toss them in a little extra granulated sugar and let them dry again.

Can You Use Frozen Cranberries?

Yes — thaw frozen cranberries first and pat them dry to remove condensation before coating. Excess moisture will prevent the sugar from sticking properly.

Can You Freeze Sugared Cranberries?

You can freeze them, but the coating will likely become sticky after thawing. Freeze them in a single layer on a baking sheet to prevent clumping, then re-coat with granulated sugar after thawing and allow them to dry again.

Sugared Cranberries Recipe