Easy Candied Cranberries Recipe

There’s just something about the tartness of cranberries that screams “holiday!” And when you coat those little jewels in a shimmering blanket of sugar? Pure magic. I’ve made this sugared cranberries recipe every year since my little ones were old enough to help me in the kitchen, and watching their eyes light up as they roll the berries in sugar is a tradition I cherish. It’s a simple recipe, perfect for a busy mom like me here in Texas, and a show-stopping garnish that elevates any dessert or holiday cheeseboard. This recipe gives you perfectly tart-sweet sugared cranberries every time!

Get ready to transform ordinary cranberries into edible gems. They’re easier to make than you think!

Why This Recipe Works

Let’s be honest, during the holidays, time is precious. That’s why I love this sugared cranberry recipe. It’s quick, relatively mess-free (okay, maybe just a little!), and the results are stunning. Here’s why it works so well for busy families:

• Quick & Easy: From start to finish, you’re looking at about 30 minutes. Perfect for when you need a last-minute dessert addition.
• Kid-Friendly Activity: My kids love helping with the sugaring process. It’s a great way to get them involved in the kitchen (and keep them entertained!).
• Make-Ahead Magic: These sugared cranberries can be made a day or two in advance, freeing up your time on the big day.

Ingredients

• 12 ounces fresh cranberries
• 1 cup granulated sugar, plus more for rolling
• 1 cup water

Ingredient Notes

Fresh Cranberries: Fresh cranberries are essential for this recipe. Frozen cranberries tend to release too much moisture, making them harder to coat evenly. Look for firm, plump berries for the best results.

Granulated Sugar: Plain granulated sugar works best for both the syrup and the coating. The fine texture helps it adhere to the cranberries beautifully.

Water: Simple tap water is all you need for the syrup.

Step-by-Step Instructions

Step 1: Make the Simple Syrup. In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. You’ll have a clear, shimmering syrup ready to infuse those cranberries with sweetness.

Step 2: Simmer the Cranberries. Gently add the fresh cranberries to the simple syrup. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. You want the cranberries to soften slightly, but not burst. This process helps them absorb the sugary goodness and plump up perfectly.

Step 3: Cool the Cranberries. Remove the saucepan from the heat and let the cranberries cool completely in the syrup. This can take about 30-45 minutes. Resist the urge to rush this step – the cooler the cranberries, the better the sugar will adhere. I usually pop the saucepan into the fridge to speed things up.

Step 4: Drain the Cranberries. Once the cranberries are completely cool, carefully drain them in a colander. Allow any excess syrup to drip off. Pat them gently with a paper towel to remove any remaining moisture. This is crucial for getting that beautiful, even sugar coating.

Step 5: Sugar Coating. Pour a generous amount of granulated sugar into a shallow dish or plate. Working in batches, gently roll the drained cranberries in the sugar until they are completely coated. I like to use a spoon to toss them around, ensuring every nook and cranny is covered.

Step 6: Let Them Dry. Place the sugared cranberries on a wire rack to dry for at least an hour, or until the sugar coating has hardened. This step is important to prevent them from becoming sticky. The longer they dry, the better they’ll hold their shape and sparkle.

Storage & Meal Prep

Storage: Store your sugared cranberries in an airtight container at room temperature. They will last for up to 2-3 days. Avoid storing them in the refrigerator, as the moisture can cause the sugar coating to dissolve.

Make-Ahead: These cranberries are fantastic for making ahead. You can prepare them a day or two in advance and store them until you’re ready to use them. This is a huge time-saver during the busy holiday season.

Batch Prep: Doubling or tripling this recipe is easy if you need a large batch of sugared cranberries for a party or event. Just make sure to use a large enough saucepan to accommodate all the cranberries.

Substitutions & Variations

Dietary Modifications: While it’s tough to make this recipe entirely sugar-free, you could experiment with using a sugar substitute like erythritol for the coating. I haven’t personally tested this, so results may vary.

Ingredient Swaps: I recommend sticking with fresh cranberries for the best texture and flavor. While some folks suggest using other berries, I can’t vouch for the results!

Seasonal or Flavor Twists: Try adding a pinch of cinnamon, nutmeg, or ginger to the sugar coating for a warm, festive flavor. A little lemon or orange zest can also add a bright, citrusy note. I’ve added a tiny pinch of cayenne pepper to the sugar for a sweet and spicy kick! That one is just for the adults though.

Frequently Asked Questions

Can I make this ahead?

Absolutely! In fact, I highly recommend it. Sugared cranberries can be made up to 2-3 days in advance and stored in an airtight container at room temperature. This makes them a perfect make-ahead element for holiday gatherings.

How do I prevent the sugar from dissolving?

The key to preventing the sugar from dissolving is to make sure the cranberries are completely cool and dry before coating them. Patting them dry with paper towels after draining is essential. Also, avoid storing them in a humid environment or the refrigerator.

What if my sugar coating is clumpy?

If your sugar coating is clumpy, it’s likely due to excess moisture. Make sure the cranberries are thoroughly drained and patted dry before rolling them in the sugar. You can also try using a coarser sugar, like sanding sugar, for the coating.

Can I use frozen cranberries?

I don’t recommend using frozen cranberries, as they tend to release too much moisture and can make the sugar coating dissolve. Fresh cranberries are the way to go for the best results.

Are these kid-friendly?

Yes! My kids love sugared cranberries. However, be mindful that they are quite tart, so some kids might find them too sour. You can adjust the sweetness by simmering the cranberries in the syrup for a longer period.

Can I add flavorings to the sugar?

Definitely! Feel free to get creative with your sugar coating. A pinch of cinnamon, nutmeg, ginger, or citrus zest can add a wonderful flavor dimension. Just mix the spices or zest into the sugar before coating the cranberries.

Serving Suggestions

Sugared cranberries are incredibly versatile and can be used to elevate a variety of dishes. I love using them as a festive garnish for cakes, cupcakes, and pies. They also add a touch of elegance to cheese boards and charcuterie platters. For a simple yet stunning dessert, serve them in a small bowl alongside whipped cream or vanilla ice cream. You can even thread them onto skewers for a festive appetizer.

Portion Tip: Remember these are quite rich, so a little goes a long way! A handful is perfect for snacking or garnishing.

Well, there you have it, friend! Sugared cranberries: a delightful treat that brings a touch of sparkle to the holidays. They’re a little bit tart, a little bit sweet, and a whole lot of fun to make. This recipe is special to my family, and I hope it becomes a cherished tradition in yours too. Give them a try and let me know what you think in the comments below! I can’t wait to hear how they turned out for you. Don’t forget to check out some of my other holiday recipes here at FamiliesRecipes.com, and sign up for my newsletter to get more delicious recipes delivered straight to your inbox. Happy cooking, y’all!

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