Sugared cranberries are a festive, sweet, and tangy treat perfect for holiday decorating or snacking. Fresh cranberries are coated in a simple sugar syrup, then rolled in granulated sugar to create a sparkling, crunchy exterior that contrasts their tart interior. This no-bake recipe is simple and quick, adding bright color and crunchy sweetness to any occasion.
Total Time:1 hour 5 minutes
Yield:4 cups
Ingredients
Cranberries
3 cups fresh cranberries, washed and patted dry
Syrup
1 cup white granulated sugar
1 cup water
Coating
2 cups white granulated sugar, divided (1 cup for syrup, 1 cup for coating)
Instructions
Prepare Work Surface: Line a large pan or clean surface with parchment paper to allow sugared cranberries to dry without sticking.
Make Sugar Syrup: In a pot, combine 1 cup sugar and 1 cup water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Allow it to boil for 60 seconds to thicken slightly, about 5 minutes total.
Cool Syrup Slightly: Remove the pot from heat and let the syrup cool for about 2 minutes to prevent cooking the cranberries in hot syrup.
Coat Cranberries: Add the fresh cranberries to the cooled syrup and gently stir to ensure all berries are fully coated with the syrup mixture.
Drain Cranberries: Using a slotted spoon, lift the coated cranberries out of the syrup, letting the excess liquid drain off, then spread them evenly on the prepared parchment paper.
Dry Cranberries: Allow the cranberries to sit at room temperature for 45 minutes, letting the syrup become tacky and set on the berries.
Sugar Coat the Cranberries: Place the remaining 1 cup of sugar in a medium mixing bowl. Working in batches, add about one-fourth of the cranberries and gently toss them until evenly coated with sugar.
Store and Serve: Using a clean slotted spoon, transfer the sugared cranberries to a clean bowl or container. Enjoy immediately or store in an airtight container at room temperature.
Notes
Use fresh, firm cranberries for best results; avoid frozen or soft berries.
Make sure to pat the cranberries dry before coating to help the syrup adhere better.
If you prefer less sweetness, reduce the sugar for coating but note this will alter the crunchy texture.
These sugared cranberries are great garnishes for cocktails, desserts, or holiday centerpieces.
Store leftovers in a cool, dry place for up to 3 days to maintain crispness.
