These sugared cranberries require just 5 ingredients and are so easy to make! They're perfect for holiday cocktails, desserts, and more!
These sugared cranberries are absolutely stunning and make the perfect festive garnish for the holidays! Use them for cocktails, as a cake decoration, on a dessert charcuterie board... the options are endless!Â
For more holiday recipes, try meringue cookies, cranberry orange cake, and frosted eggnog cookies.
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Why you'll love these sugared cranberries
- Festive & Versatile:Â These sugared cranberries are so beautiful and add that festive touch to any type of cocktail or dessert.
- Few Ingredients:Â You only need a handful of basic ingredients!
- Quick & Easy Method:Â All you need to make these sugared cranberries is a saucepan and baking sheet! If you know how to turn on your stove, you'll nail this recipe.Â
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
Kitchen Equipment
Step by Step Instructions
STEP 1: Bring the syrup to a simmer. In a medium saucepan, combine the orange juice, 200g (1 cup) granulated sugar, and salt. Place over medium heat and mix constantly until the sugar dissolves. Bring the mixture to a simmer or about 200 degrees F.Â
STEP 2: Soak the cranberries. Remove the saucepan from heat and stir in the vanilla and cranberries. Cover the saucepan with a lid, and allow to sit for about 10 minutes. Use a fine mesh sieve to strain the cranberries over a large measuring cup or bowl. Save the syrup for cocktails!
STEP 3: Dry the cranberries. Spread the cranberries out on a parchment lined baking sheet, careful not to let them touch each other. Allow to dry at room temperature for about 1 hour.Â
STEP 4: Coat the cranberries in sugar. Lastly, add the remaining 100g (½ cup) of sugar to a bowl. Toss the cranberries in the sugar, and enjoy!
Expert Baking Tips
- Save the syrup. Be sure to strain the cranberries over a large measuring cup or bowl, and save the syrup for cocktails!
- Don't let the cranberries touch. Place the cranberries on a parchment lined baking sheet spread out, or they will stick to each other as they dry.
- Re-roll the cranberries in sugar as needed. Sugared cranberries are best the day they are made, but if it's essential to make them ahead of time, you can store them in the fridge then re-roll them in sugar before using.
FAQ
Yes, you can use an equal amount of water, if you'd prefer.
Though I have not tried it myself, I believe they should work just fine! Just be sure to let them thaw completely before soaking in the syrup.
Storage Tips
Store sugared cranberries in the fridge for up to 3 days. They are best the day they are made, but if it's essential to make them ahead of time, you can store them in the fridge then re-roll them in sugar before using.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other holiday recipes to try
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5 Ingredient Sugared Cranberries
Ingredients
- 200 g 1 cup fresh orange juice
- 300 g 1 ½ cups granulated sugar, divided
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 200 g 2 cups fresh cranberries
Instructions
- In a medium saucepan, combine the orange juice, 200g (1 cup) granulated sugar, and salt. Place over medium heat and mix constantly until the sugar dissolves.Â
- Bring the mixture to a simmer or about 200 degrees F.Â
- Remove the saucepan from heat and stir in the vanilla and cranberries. Cover the saucepan with a lid, and allow to sit for about 10 minutes.Â
- Use a fine mesh sieve to strain the cranberries over a large measuring cup or bowl. Save the syrup for cocktails!
- Spread the cranberries out on a parchment lined baking sheet, careful not to let them touch each other. Allow to dry at room temperature for about 1 hour.Â
- Lastly, add the remaining 100g (½ cup) of sugar to a bowl. Toss the cranberries in the sugar, and enjoy!
Notes
- Save the syrup. Be sure to strain the cranberries over a large measuring cup or bowl, and save the syrup for cocktails!
- Don't let the cranberries touch. Place the cranberries on a parchment lined baking sheet spread out, or they will stick to each other as they dry.
- Re-roll the cranberries in sugar as needed. Sugared cranberries are best the day they are made, but if it's essential to make them ahead of time, you can store them in the fridge then re-roll them in sugar before using.Â
Did you make this recipe? Let me know how it turned out!