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With their frosty sugar coating, these ruby-red sugared cranberries look like tiny winter jewels—and they taste just as magical.

Each bite delivers a delightful burst of sweet and tart flavors with a lightly crisp coating.

I add them to cheese boards, sprinkle them on desserts, and even use them to jazz up my cocktails.

Made with three ingredients, they’re a simple way to add some sparkle to your holiday.

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Why You’ll Love These Sugared Cranberries

Beautifully Festive: These glistening, sugar-coated cranberries will add a touch of fun and elegance to any holiday table. Simple Yet Impressive: With only three ingredients and a few simple steps, this delightful treat is easy to make and impressive to serve. Gift-Worthy Goodies: Packaged in a decorative jar, these sugared cranberries are such a unique and thoughtful gift. Perfect for friends, family, and neighbors.

Ingredients

  • Fresh Cranberries: Use fresh, firm, plump cranberries for the best results.

  • Granulated Sugar: To create a sweet syrup and that festive, sparkling sugar coating.

  • Water: The base for the simple syrup that helps the sugar adhere to the cranberries.

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How to Make Sugared Cranberries

These sugared cranberries are super easy, look stunning, and taste great. Honestly, there’s no reason not to make them!

Check out the easy steps:

  1. RINSE and discard any soft or damaged cranberries. 2. WARM 1/2 cup of sugar with the water in a saucepan over medium-low heat until the sugar dissolves. 3. STIR in the cranberries, mixing until they’re well coated in the syrup. 4. DRY the cranberries on a wire rack fitted on a baking sheet for 1 hour. 5. ROLL the sticky berries in the remaining sugar until fully coated. 6. DRY again on the wire rack for 1 more hour. Enjoy!
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Tips For the Best Sugared Cranberries

Whether you’re topping off a cake or simply enjoying them as a snack, these glistening gems are sure to impress.

Just keep these tips in mind when making them:

  • Stick to fresh. Frozen berries often come out shriveled, and the coating doesn’t come out even. So be sure to use fresh, non-damaged berries.

  • Dry thoroughly. Don’t be tempted to speed up the process! Let the cranberries dry completely to achieve the ideal sticky surface for the sugar coating.

  • Roll in batches. If you add them all at once to the sugar, you might not get an even coating. Or it might clump.

  • Save the syrup. Strain it into a jar and use it for cakes and cocktails.

  • Try other variations. Add spices like cinnamon or nutmeg to the sugar syrup. Or add flavors like vanilla or lemon zest to coat the cranberries.

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How to Store

Here’s how to keep these sugared cranberries fresh:

To Store: Cover loosely at room temperature for 2-3 days or in the fridge for up to a week. Toss in more sugar before serving, if needed.

How to Serve Sugared Cranberries

Wondering how to serve these tasty treats? I have a few ideas!

Sprinkle them over the following to make your next festive treat even more magical:

Vanilla Cupcakes Pumpkin Bundt Cake White Lady Cocktail Pumpkin Pie Christmas Coffee Cake

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Sugared Cranberries

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These festive sugared cranberries are perfect for the holidays! Enjoy them as a cake topping, cocktail garnish, or even a sweet-tart snack.

Ingredients

  • 1 cup fresh cranberries
  • 1/2 cup water
  • 1 cup granulated sugar, divided

Instructions

  • Rinse the cranberries and discard any soft or damaged ones. Set aside.
  • In a medium saucepan, combine 1/2 cup of sugar with the water. Heat over medium-low, stirring until the sugar completely dissolves.
  • Remove the syrup from the heat and stir in the cranberries. Ensure all berries are well coated with syrup.
  • Using a slotted spoon, transfer the cranberries to a wire rack placed over a baking sheet. Allow them to dry for about 1 hour.
  • Place the remaining sugar in a shallow bowl. Then, roll the sticky cranberries in the sugar, a few at a time, until they’re fully coated.
  • Return the sugar-coated cranberries to the wire rack and let them dry for an additional hour. Enjoy as a garnish or a snack.

Notes

  • Stick to fresh. Frozen berries often come out shriveled, and the coating doesn’t come out even. So be sure to use fresh, non-damaged berries.

  • Save the syrup. Strain it into a jar and use it for cakes and cocktails.

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