Sugared cranberries are the perfect holiday treat! Add them on top of a yummy cake, bag them up as a gift, or just snack on them all winter long!
I love the combination of sweet and tart together. It’s probably the reason these cranberry orange muffins are one of my all-time favorite breakfast recipes!
These sugared cranberries do just that – combine the tartness of a cranberry with a little crunchy sweet sugar. They’re one of my favorite holiday snacks and great for adding on top of things like this red velvet cake or adding to a holiday dessert board!
Why You’ll Love This Recipe
- Easy – this is one of the easiest recipes ever. It does take a little bit of time to individually sugar each of the cranberries, but it’s fool-proof and simple!
- Crunchy – unlike some sugared or candied cranberries you might find out there, these ones have a double layer of sugar for an extra crunch on the outside. It’s a great contrast to the soft and tart inside.
- Great to make ahead – since these sugared cranberries can be stored in the fridge for a while, they’re a perfect little snack to make ahead of time!
- Cranberries – I probably don’t have to say this but make sure to use fresh cranberries for this recipe. You could potentially use frozen cranberries after they thaw as well but fresh are best.
- Raw sugar – these sugared cranberries are so good because they use raw sugar that is in bigger crystals compared to regular granulated sugar. You can get raw sugar at most grocery stores or on Amazon here. If you have extra, it’s also great on top of homemade apple pie!
How to make sugared cranberries
Combine water and 1/4 cup sugar in a sauce pan and heat on medium heat.
Once sugar is dissolved completely and starts to boil, remove from heat and add cranberries. Make sure to completely coat the cranberries.
Divide the remaining cup of sugar into two bowls. Spoon the cranberries into one bowl of sugar and coat well.
Then use a fork or your fingers to roll the cranberries a few at a time in the second bowl of sugar to get them even more coated with dry sugar.
After coating, place the cranberries on a cooling rack and allow to dry completely, typically about 15 minutes.
Once dry, you should store them in the refrigerator until you are ready to use them. My favorite way to enjoy them is on this red velvet cake or just snack on them for a sweet treat!
Use raw organic sugar if possible. If you can’t get it, granulated sugar works as well – it just won’t have the crunchy cranberry look like you see in these pictures.
Let the sugared cranberries dry completely before you start eating or using them with things. If they don’t have a chance to dry, the sugar won’t stay on as well.
Don’t skip the second sugaring, it really adds the sugary crunch you want to these cranberries. One roll in the sugar adds a little sweetness, the second roll makes these sugared cranberries.
Store sugared cranberries in the fridge in an airtight container and you should be able to enjoy these for a few weeks, if they last that long!
Add them on top of red velvet cake or just put them in a bowl and let people enjoy them on their own!
Since these are still fresh, uncooked cranberries, they should be stored in the refrigerator when not being enjoyed.
More Holiday Desserts
- Cherry Cheesecake Cookies – these cookies are soft, chewy, and topped with the most delicious cherry topping!
- Hot chocolate cupcakes – chocolate cake combined with marshmallows, graham crackers, and the cutest garnish ever!
- Easy Oreo truffles – the easiest dessert ever! Top with holiday sprinkles for a simple addition to your Christmas dessert table.
- Christmas tree brownies – brownies get a holiday makeover in these fun and yummy treats!
- Cranberry orange bread –
- 1/4 cup water
- 1 1/4 cup raw organic sugar (divided)
- 1 cup cranberries (washed)
- Combine 1/4 water and 1/4 cup sugar in sauce pan and heat on medium heat until sugar is dissolved and mixture starts to boil.
- Remove from heat and add cranberries, coat completely.
- Divide remaining sugar into two bowls. Spoon cranberries into one bowl and coat with sugar.
- Carefully put cranberries into second bowl a few at a time and roll around with a fork or a finger to coat the cranberries a second time.
- Place coated cranberries on cooling rack and allow to dry completely.
- Store coated cranberries in the refrigerator until ready to use.