My Candied Cranberries Recipe is an easy way to add sparkling garnish to any holiday dish, cheese board, or cocktail. The contrast of the tangy cranberries with the sugary coating is delicious, and you only need 3 ingredients.
They’ve been called many things: sugared cranberries, frosted cranberries, and, of course, candied cranberries.
Whatever you call them, they’re the perfect last minute touch to your holiday table. They’re so easy, too!
Making Candied Cranberries Recipe
In a medium sauce pan, whisk together 1/2 cup water with 1/2 cup granulated sugar.
Bring just to a simmer and whisk until the sugar is dissolved, then remove from heat.
This is your simple syrup.
Adding the Cranberries
The cranberries should be washed and thoroughly dried.
You DO NOT want to add wet cranberries to your simple syrup, so dry them good first.
Add the cranberries to the simple syrup and stir to coat. Cover and allow to steep for 10 minutes.
What does it mean to steep?
Glad you asked. It’s the process of soaking in a liquid at a temperature under the boiling point.
This is particularly important with cranberries, because you don’t want them to burst open in water that’s too hot.
After that, remove the cranberries with a slotted spoon to a parchment paper-lined sheet or rack to dry for 1 hour.
Don’t throw out the simple syrup, though, keep it for holiday cocktails.
After an hour of drying, the cranberries will be sticky.
Rolling in the Money
Just kidding, you’re only rolling in the sugar.
Add the remaining sugar to a small plate and begin rolling the cranberries in the sugar.
That’s pretty much it.
Storing Candied Cranberries
Keep these tasty little treats in a sealed container for 2 – 3 days.
Should the cranberries start to “weep” a little liquid, you can easily re-roll them in more sugar to freshen them up.
Another helpful way to keep them dry is to add a tablespoon of dry rice in the container. The rice will absorb any extra moisture.
How to use Candied Cranberries
Place candied cranberries on cheese boards and charcuterie platters. The tartness of the cranberries perfectly compliment the rich creamy cheeses, plus it adds a splash of color.
Garnish your holiday cocktails. Pierce a few candied cranberries with a pretty toothpick and lay it on the rim of a champagne glass. So classy and pretty!
Snack on candied cranberries just as they are. The tartness of the cranberry together with the sugary coating is so very good. Set out a bowl of them and watch them disappear.
Candied Cranberries Recipe
- 1 1/2 cups granulated sugar, divided
- 1/2 cup water
- 12 oz. bag fresh cranberries, washed and dried
- In a medium sauce pan, whisk together 1/2 cup sugar with 1/2 cup water until sugar is dissolved. Bring just to a simmer, then remove from heat. Stir in cranberries to evenly coat. Cover and steep for 10 minutes.
- Remove cranberries with slotted spoon to a parchment paper-lined sheet or rack to dry for 1 hour. Cranberries will be sticky.
- Roll cranberries in remaining sugar. Store in sealed container for 2 - 3 days. Enjoy!
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
Candied Cranberries Recipe
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All in all, I hope you enjoy this recipe and have a blessed day.
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