I love how simple and beautiful these sugared cranberries are. They’re sweet, tart, and incredibly versatile. I use them to top cakes, pile onto cheese boards, or drop into a glass of bubbly for an instant upgrade. Best of all, they only require a few ingredients and a little patience while they dry. Whether I’m entertaining or gifting homemade treats, these always make the moment feel more magical.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh cranberries
water
sugar (for syrup)
sugar (for rolling)
Directions
I start by making a simple syrup. In a small saucepan, I combine the water and 1/2 cup of sugar, bringing it to a simmer over medium heat while stirring until the sugar fully dissolves.
Once the syrup is ready, I remove it from the heat and stir in the fresh cranberries, making sure they’re fully coated. I let them soak for about 10 minutes.
After soaking, I transfer the cranberries to a sheet of parchment paper or a wire rack. They need to dry for at least 1 hour, or until the surface feels tacky to the touch.
When they’re tacky, I roll the cranberries in the remaining sugar until they’re completely coated. For extra sparkle, I sometimes roll them twice.
Once coated, I let them sit out for another 30 minutes to set, then they’re ready to use or enjoy.
Servings and timing
This recipe makes enough to serve 8 to 10 people as a snack or garnish. Prep time: 10 minutes Inactive drying time: 1 hour 30 minutes Total time: 1 hour 40 minutes
Variations
Spiced syrup: I’ve added cinnamon sticks, orange zest, or star anise to the syrup for a subtle infusion of holiday spice.
Superfine sugar: For a smoother, more delicate finish, I sometimes use superfine sugar instead of regular granulated.
Double coating: For a frostier look, I roll them in sugar, let them sit, and then roll again.
Colored sugar: Occasionally I mix in a bit of red or gold sanding sugar for a more decorative touch.
Cranberry mix: I combine these with sugared rosemary sprigs or candied orange slices for a full holiday garnish plate.
Storage/Reheating
I store sugared cranberries in an airtight container at room temperature for up to 3 days. They don’t need to be reheated or refrigerated, but I make sure they’re kept in a cool, dry place to preserve the sugar coating. If they start to clump or lose their sparkle, I roll them in fresh sugar again before serving.
FAQs
Can I use frozen cranberries?
I don’t recommend it—frozen cranberries tend to get mushy once thawed and won’t hold their shape during the syrup soak.
Why do the cranberries need to dry before rolling in sugar?
Drying makes the surface tacky, which helps the sugar stick evenly and prevents clumping. It also gives that frosted look.
Can I make these ahead of time?
Yes, I usually make them a day ahead. They store well for up to 3 days in an airtight container.
Can I use these in drinks?
Absolutely! I love dropping them into cocktails, mocktails, or sparkling water—they look beautiful and add a slight tartness.
What if my cranberries burst in the syrup?
That usually happens if the syrup is too hot. I make sure to remove it from the heat before adding the cranberries to prevent bursting.
Conclusion
These sparkling sugared cranberries are a holiday essential in my kitchen. They’re easy to make, visually stunning, and add that perfect festive touch to just about anything. Whether I’m garnishing a dessert, jazzing up a drink, or sneaking a handful as a snack, they always bring a little extra sparkle to the season.
These sparkling sugared cranberries are the ultimate festive treat—sweet, tart, and glittering like holiday jewels. Use them for garnishes, snack boards, or dazzling dessert toppings.
Ingredients
2 cups fresh cranberries
1/2 cup water
1/2 cup granulated sugar (for syrup)
1/2 cup granulated sugar (for rolling)
Instructions
Make the Syrup:
In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer over medium heat, stirring until sugar is fully dissolved. Remove from heat.
Soak Cranberries:
Add fresh cranberries to the warm syrup. Stir gently to coat all cranberries evenly. Let sit for 10 minutes.
Dry the Cranberries:
Using a slotted spoon, transfer cranberries to a parchment-lined tray or wire rack. Let dry at room temperature for 1 hour until tacky.
Coat in Sugar:
Roll tacky cranberries in the remaining 1/2 cup sugar until well coated. For extra sparkle, repeat the coating process.
Final Drying:
Let sugared cranberries sit for another 30 minutes to set.
Store:
Store in an airtight container at room temperature for up to 3 days.
Notes
Do not boil syrup after adding cranberries—this will cause them to burst.
Use superfine sugar for a more delicate, frosted appearance.
For extra sparkle, roll cranberries in sugar twice.
Perfect for garnishing holiday cakes, cocktails, cupcakes, or serving on a snack board.
