Sugared Cranberries
Glistening sugar-crusted cranberries that sparkle on Thanksgiving and Christmas desserts, cheese boards and cocktails.
In a nutshell: This authentic american sugared cranberries comes together in just 2 hrs 15 mins using simple whole ingredients. The chef's secret: wet berries dissolve the sugar into syrup, while tacky berries build a crisp frosted. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Sugared cranberries: glistening sugar-crusted cranberries for Thanksgiving and Christmas garnishing. A jewel-like holiday staple.
Key Equipment
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- Small saucepan
- Baking sheet
- Parchment paper
- Slotted spoon
Chef's Pro-Tips
- Let the berries get properly tacky before rolling: wet berries dissolve the sugar into syrup, while tacky berries build a crisp frosted crust.
- Roll in small batches: a crowded bowl knocks the sugar off the first berries while you coat the last ones.
- Pick firm, unblemished berries: soft or split cranberries leak juice and never crisp up properly.
Ingredients
8
servings
-
2 cups fresh cranberries, rinsed and dry, stems removed
-
1 cup granulated sugar, for the syrup
-
1 cup water
-
1 ½ cups granulated sugar, for rolling
-
1 tsp vanilla extract, optional
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Step-by-Step Instructions
Make the Syrup
Heat the water and 1 cup of sugar in a saucepan over medium heat, stirring, until the sugar dissolves completely. Do not boil — a simmer is plenty. Stir in the vanilla, if using, and remove from the heat.
Soak the Cranberries
Stir in the cranberries and let them soak in the warm syrup for 10 minutes, so every berry gets a sticky coat.
Drain and Dry
Lift the berries out with a slotted spoon onto a parchment-lined baking sheet. Let them dry for 1 hour — tacky, not wet, is the goal.
Roll in Sugar
Roll the tacky berries in the remaining sugar in small batches, coating every side. Return to the sheet and let them dry for at least 1 more hour until the coating is crisp.
Use or Store
Pile onto cakes, pies, cheese boards and cocktails, or store in an airtight container for up to 3 days.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — thaw them first and pat dry. Frozen berries work, but they are softer, so handle them gently when rolling.
Up to 3 days in an airtight container at room temperature. In humid weather they soften faster, so make them the day before if you can.
Yes — they are tart-sweet and lovely by the handful, though they shine brightest as a garnish on cakes, pies and drinks.
Rosemary sprigs, orange slices and grapes all sugar beautifully with the same syrup — a full frosted garnish set for the holidays.
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