Sugared Cranberries
Sugared Cranberries are sweet, bright, and beautiful to look at. My version uses a fresh orange to give them a little twist of citrus, and in my opinion, they’re the best Sugared Cranberries out there. Try them for a touch of color, sparkle, and a fresh pop to both sweet and savory dishes. Use them anywhere you want a little festive flair this holiday season, because once the fresh cranberries are gone, so are these!
These berries pop when you bite into them. The sugar takes the edge off the tartness, so you get a sweet-sour balance that’s refreshing instead of just sharp cranberry. The touch of orange rounds everything out in a really pleasant way.
They look beautiful, they taste great, and they’re only made during fresh cranberry season, which makes them feel like a treat. They also work in both sweet and savory dishes, so they’re easy to keep around during the holidays.
What You Need To Make Sugared Cranberries
When shopping be sure your cranberries are firm and fresh. The sugar does most of the work here but the texture in the berries makes a difference.
- an orange
- water
- granulated sugar
- fresh cranberries
If you don’t like the orange cranberry combo you can just use all water in the simple syrup for these berries.
You will also need these tools to make to sugared berries.
- small sauce pan
- measuring cups
- baking sheet
- cooling rack
When and Where To Use sugared Cranberries
These can go just about anywhere. They add a bright pop of color and flavor, and they pair well with desserts, snack boards, and simple everyday foods. They’re an easy way to make things feel festive without much effort.
Added to holiday salads for a pop of color and flavor
- On charcuterie and cheese boards
- As decoration on cakes, pies, tarts, frosted cookies, or brownies
- In small bowls for snacking at parties or potlucks
- Dropped into sparkling water, cider, or cocktails
- Sprinkled over yogurt, oatmeal, or ice cream
- Next to turkey on a serving platter as garnish
How To Store Sugared Cranberries
Keep sugared cranberries in a loosely covered container at room temperature for up to two days. If refrigerated, they may begin to weep, so room temperature is best for maintaining their crisp texture.
Sugared Cranberries
Ingredients
- ½ orange zested and juiced
- Water enough to mix with orange juice to make 1 cup liquid
- 1 cup granulated sugar plus extra for coating
- 1 cup fresh cranberries washed and picked over
Instructions
- Wash and zest the orange, then set the zest aside
- Juice the orange and add enough water to equal 1 cup liquid
- Bring the juice mixture almost to a boil over medium heat
- Add 1 cup sugar and stir until completely dissolved and no longer gritty
- Add the cranberries and soak for 10-15 minutes, stirring occasionally to coat
- Line two baking sheets with foil or parchment and set a rack over one
- Use a slotted spoon to lift the cranberries from the syrup, letting the excess drain
- Spread the cranberries on the rack and let them rest until tacky, if they stick to your finger when touch one, they're ready to roll in sugar
- Place a few cranberries in a small bowl, sprinkle with sugar, cover with a lid, and shake gently to coat
- Transfer sugared cranberries to the second prepared baking sheet
- Repeat with remaining cranberries and let dry completely before serving
Video
Notes
- Use these as a festive garnish for cakes, drinks, or charcuterie boards
- Store in an airtight container at room temperature for up to 2 days
- For extra flavor, stir a pinch of cinnamon or orange zest into the sugar before coating
