Sugared Cranberries are a little holiday touch that makes everything look instantly elegant. Each bright berry gets a coating of sugar that sparkles like frost, turning plain cakes or cocktails into something straight out of a winter party spread.
Easy Frosted Cranberries for Holiday Decorating (and Snacking)
There’s something magical about a bowl of sugared cranberries. They sparkle, turning even the simplest dessert into a showpiece. Scatter them over a cake, drop a few into champagne, or just snack on them straight from the tray, they’re crisp, sweet, and just a little tart.
Best of all, they look far fancier than they are. A quick dip in simple syrup and a roll through sugar, and suddenly your holiday spread looks ready for a magazine shoot.
The fresh cranberries soak in hot syrup, which seeps into the cranberries and helps the sugar stick without bursting the berries, and sweetens them a bit.
To get that pretty frosted look, it helps to use two kinds of sugar, plain to coat the berries, and sparkling to give it that extra sparkle. You can get by without the sparkling sugar but they don’t look as festive.
They keep well in the fridge for a day or two, so you can make them ahead for decorating cakes, or garnishing drinks. I love using them as a garnish alongside rosemary sprigs for my holiday cake or on top of a creamy cranberry salad.
The Essentials for Sparkling Cranberries
Here’s what you’ll need to make this festive holiday garnish. Don’t forget to check the recipe card for the measurements.
You can get by with just granulated sugar but adding sparkling sugar makes them stand out.
// sparkling sugar //
Frosting Fresh Cranberries Is So Easy
Step One: Make the Sugar Syrup
Step Two: Soak the Cranberries
Tip: You can keep the extra sugar syrup to use for cocktail, mocktails, or coffee drinks.
Step Three: Drain and Dry
Drain the cranberries well and let them rest for a few minutes to remove excess syrup.
Note: Too much syrup will cause the sugar to clump.
Step Four: Coat in Sugar
Tip: Use a fork or slotted spoon to handle the berries so you don’t rub off the coating.
Step Five: Let Them Set
How to Use Sugared Cranberries
- Sprinkle over cakes, cupcakes, or cheesecakes
- Drop into champagne, cocktails, or sparkling cider.
- Use on charcuterie boards or dessert trays.
- Enjoy as a sweet-tart treat right from the fridge.
Once you make these sparkling little gems, you’ll find excuses to use them on everything. They’re quick to whip up, gorgeous on a cake, and add just the right pop of sweetness to any holiday table.
Don’t Forget!
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Ingredients
- 12 oz fresh cranberries
- 1 ½ cups granulated sugar
- 1 ½ cups water
- ¼ cup coarse sugar
- ¼ cup granulated sugar
Instructions
- Place 1 ½ cups of granulated sugar in a microwave safe bowl and add water. Microwave on high for 5 minutes until the sugar has dissolved.
- Add fresh cranberries to the bowl of hot sugar water and let sit for 30 minutes. Drain the syrup.
- Place coarse sugar in one bowl and granulated sugar in a second bowl. Add a few cranberries at a time to the bowl with coarse sugar and roll around. Place in the granulated sugar and coat. Place on a paper towel lined baking sheet to dry for 1 hour. Repeat with the remaining cranberries.
- Store in the refrigerator for up to 3 days.
