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So festively beautiful and delicious, these easy Sugared Cranberries are a special holiday treat!
These cranberries are delicious as an appetizer or to use as a pretty edible garnish for your holiday desserts and cocktails. They’re also incredibly easy (and fun) to make!
They’re sweet, tart and pack a punch of flavor.
I use two large rimmed baking sheets when making these sugared cranberries. I place a baking rack over one baking sheet to catch the drippings from the simple syrup while the cranberries are drying, and use the other baking sheet for rolling the cranberries in the sugar to coat.
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These easy sugared cranberries are a perfect appetizer or garnish for your holiday desserts or cocktails!
- 1 (12-ounce) bag fresh cranberries, rinsed
- 2 cups granulated sugar, divided
- 1/2 cup water
- Place a wire baking rack over a rimmed baking sheet. If cranberries are too small for wire rack, line baking sheet with parchment paper. Set aside.
- Prepare a simple syrup by combining 1/2 cup of sugar and water in a medium saucepan over medium heat. Bring to a simmer, while stirring until sugar is dissolved.
- Remove from heat, add cranberries and gently stir until coated.
- Transfer cranberries to the wire rack (or parchment paper) in a single layer using a slotted spoon. Allow cranberries to dry for at least one hour.
- Pour remaining 1-1/2 cups sugar on a separate rimmed baking sheet. Add a few cranberries at a time and roll in sugar to coat evenly.
- Return to baking rack (or baking sheet lined with a new sheet of parchment paper) and allow sugar to dry on cranberries for one hour.
- Store in an airtight container in the refrigerator for 2-3 days.
- Category: Dessert
- Method: Boil
- Cuisine: American
Keywords: sugar coated cranberries, candied cranberries