Simple Candied Cranberries: Dazzling Sweet-Tart Pop

I absolutely adore finding simple ways to add a little sparkle and joy to my kitchen, especially as the holidays approach. There’s something truly magical about homemade treats, and few things capture that festive spirit quite like dazzling cranberries.

You might have seen “Candied Cranberries” making waves on social media, often appearing as these beautifully crisp, sugary gems. My “Sparkly Sugared Cranberries” recipe delivers that same show-stopping, sweet-tart effect with an incredible ease that I know you’ll appreciate.

What Are Candied Cranberries?

When I think of “candied cranberries,” I often picture the kind that have been through a more involved process. Typically, these involve a multi-step preparation; cranberries are soaked, often coated in a powdered sugar mixture, and then baked until they develop a crisp, firm, candy-like shell.

They are truly beautiful in their own right, offering a distinct texture and appearance. My recipe, however, takes a slightly different, yet equally enchanting, path to a sparkly finish.

Why You’ll Adore These Sparkly Sugared Cranberries

I’m truly excited for you to try this recipe, because I know these sugared cranberries will become a new favorite. Here’s why I think you’ll adore them:

• Effortlessly Elegant: They look incredibly impressive, but the process is surprisingly simple, making them perfect for elevating any dish without stress. I find them so easy to whip up.
• Vibrant Sweet-Tart Pop: Each cranberry offers a delightful burst of tartness perfectly balanced by a sweet, crunchy coating. The flavor is truly addictive.
• Incredible Versatility: From garnishing cocktails to topping desserts or adding a festive touch to a cheese board, their uses are endless. I love how they can transform a simple presentation.
• Stunning Visual Appeal: The granulated sugar creates a beautiful, crystalline sparkle that catches the light, instantly making everything feel more special and celebratory. I just love how they shimmer!

Candied vs. Sugared Cranberries: Understanding the Delicious Differences

I know the terms “candied” and “sugared” can sometimes be used interchangeably, but in the culinary world, and especially with cranberries, there are some delicious distinctions. I want to help clarify what makes my Sparkly Sugared Cranberries unique, especially when compared to the more commonly understood “candied” version.

Gather Your Ingredients for Sparkly Sugared Cranberries

I believe great recipes start with great ingredients. Here’s exactly what you’ll need to make these beautiful sparkly sugared cranberries:

• 1 cup (120g) fresh cranberries (do not use frozen)
• 3/4 cup (180g/ml) water
• 1 and 1/4 cups (250g) granulated sugar, divided

Step-by-Step Instructions for Sugared Cranberries

Making these gorgeous sugared cranberries is a straightforward process. I’ll walk you through each step to ensure you get perfectly sparkly results every time.

1. Place the cranberries in a medium heat-safe bowl. Set aside.
2. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove from heat and let cool for 5 minutes.
3. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
4. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.
5. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Return the sugared cranberries to the lined baking sheet and let them dry, uncovered, for at least 1 hour at room temperature or in the refrigerator.
6. Use immediately or store them, tightly covered, in the refrigerator for up to 3 days. If they start to look a little wet, toss them in a little more sugar.

Top Tips for Perfect Sugared Cranberries

I’ve learned a few tricks over time that really help ensure your sugared cranberries turn out beautifully. I want to share them with you!

• Fresh Cranberries are Key: I always emphasize using fresh cranberries for this recipe. Frozen cranberries tend to release too much moisture when thawed, which can make them mushy and prevent the sugar from sticking properly, ultimately hindering that beautiful crystalline finish I love.
• The Power of Drying: Don’t rush the drying process! The initial hour of air-drying after the syrup soak is crucial for the cranberries to become sticky enough for the granulated sugar to adhere well. Similarly, the final drying period after coating helps the sugar crystallize and prevents stickiness, giving you that perfect sparkly, individual cranberry.
• Even Coating: When you toss the cranberries in the final granulated sugar, be sure to coat them thoroughly. I usually shake the bowl or gently roll them around until every cranberry is sparkling. This ensures a consistent and dazzling crystalline finish on all sides.
• Flavor Customization (Syrup Infusion): Want to add an extra layer of flavor? I love infusing the simple syrup! Before adding the cranberries, you can simmer a strip of orange peel, a cinnamon stick, or even a star anise pod in the water and sugar. Just remember to remove these aromatics before pouring the syrup over the cranberries. It adds such a wonderful, subtle nuance!

Troubleshooting Your Sugared Cranberries

Even with the best intentions, sometimes things don’t go exactly as planned in the kitchen. I’m here to help you troubleshoot any common issues you might encounter with your sugared cranberries!

• Sugar Not Sticking: If your sugar isn’t adhering well, I’ve found it’s often because the cranberries are still too wet after their syrup bath. Make sure you allow them to dry for the full hour (or even a little longer if your kitchen is humid) on the baking sheet before tossing them in the final sugar. This tackiness is what helps the sugar grab on.
• Cranberries Too Wet or Mushy: This can happen if the cranberries were over-soaked or not dried sufficiently. I always use a slotted spoon to transfer them, allowing excess syrup to drip off. The drying times I’ve specified are important for maintaining their firmness. If they seem too delicate, handle them very gently.
• Not Sparkly Enough: For maximum sparkle, I suggest ensuring an even and generous coating of sugar. If you feel they need more pizzazz after the initial drying, you can gently toss them in a little more sugar and let them dry again for another hour. Sometimes a little extra time for the sugar to crystallize is all it takes.

How to Store Sugared Cranberries

Once you’ve made these beautiful sugared cranberries, you’ll want to store them properly to maintain their freshness and that lovely sparkly texture. I’ve found a few simple guidelines make all the difference.

I recommend storing your sugared cranberries in a single layer in an airtight container. This helps prevent them from clumping together and losing their individual sparkle. Place the container in the refrigerator. Stored this way, they will stay fresh and beautiful for up to 3 days. I find that storing them at room temperature can cause the sugar to weep or become sticky more quickly, especially in humid environments, so the refrigerator is always my preferred choice. Factors like humidity and how well they were dried initially can affect their longevity, so always keep them covered.

Creative Ways to Use Sugared Cranberries

I just love how versatile these sparkly sugared cranberries are! They’re not just a treat on their own; they can elevate so many different dishes and drinks. Here are some of my favorite creative ways to use them:

• Cocktail Garnish: I love dropping a few into a festive cocktail, like a sparkling gin fizz or a cranberry margarita, for a beautiful, edible garnish.
• Dessert Topping: Sprinkle them over cheesecakes, panna cotta, or even maple pecan pie stuffed cookies. They add both texture and a burst of color.
• Festive Cheese Boards: Arrange them artfully on a holiday cheese board alongside cheeses, nuts, and crackers. Their sweet-tart flavor pairs wonderfully with savory elements, and they can also complement other amazing homemade cranberry dishes during festive gatherings.
• Breakfast & Brunch: I sometimes scatter them over oatmeal, yogurt parfaits, or even pancakes for a touch of holiday cheer.
• Snacking: Honestly, they’re so delicious, I often find myself just popping them straight from the bowl! They make a wonderful little sweet-tart snack.

FAQs about Candied Cranberries

I get a lot of great questions from my readers, and I love answering them! Here are some common inquiries about sugared cranberries:

I hope you feel inspired to bring a little extra sparkle to your kitchen with these gorgeous sparkly sugared cranberries! I truly believe that simple, beautiful touches like these can make any meal or moment feel special. I can’t wait for you to try this recipe and discover how easy it is to create something so dazzling.

If you make them, I would absolutely love to hear about it! What creative ways did you use them? Please share your thoughts and questions in the comments below.

Add a little sparkle to your holidays! Follow us on Pinterest for more festive treats, easy holiday recipes, and edible gift ideas.

Alexa

Simple Candied Cranberries: Dazzling Sweet-Tart Pop

My “Sparkly Sugared Cranberries” recipe delivers a show-stopping, sweet-tart effect with an incredible ease that I know you’ll appreciate, creating dazzling, sugary gems perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 1 cup

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup fresh cranberries (120g) do not use frozen
• 3/4 cup water (180g/ml)
• 1 1/4 cups granulated sugar, divided (250g)

Equipment

• Medium heat-safe bowl
• medium saucepan
• Baking sheet
• Parchment paper or silicone baking mat
• slotted spoon
• large bowl

Method

 

1. Place the cranberries in a medium heat-safe bowl. Set aside.
2. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove from heat and let cool for 5 minutes.
3. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
4. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.
5. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Return the sugared cranberries to the lined baking sheet and let them dry, uncovered, for at least 1 hour at room temperature or in the refrigerator.
6. Use immediately or store them, tightly covered, in the refrigerator for up to 3 days. If they start to look a little wet, toss them in a little more sugar.

Notes

Fresh Cranberries are Key: Always use fresh cranberries. Frozen ones release too much moisture, become mushy, and prevent the sugar from sticking properly.

The Power of Drying: Don’t rush the drying process! The initial hour of air-drying is crucial for the cranberries to become sticky enough for sugar to adhere. The final drying period helps the sugar crystallize.

Even Coating: Gently roll the cranberries in sugar until every one is sparkling to ensure a consistent and dazzling crystalline finish.

Flavor Customization: Infuse the simple syrup by simmering it with a strip of orange peel, a cinnamon stick, or a star anise pod. Remove the aromatics before pouring the syrup over the cranberries.

Tried this recipe?

Let us know how it was!