Meet your new favorite sparkle. These candied cranberries are sweet-tart little jewels that crunch softly, burst with bright flavor, and turn any dessert or snack board into a celebration. They are simple to make, stunning to serve, and even better to gift.
Candied Cranberries
Equipment
- 1 Small saucepan
- 1 Wire rack
- 1 Baking Sheet lined with parchment
- 1 Parchment Paper (optional)
- 1 Slotted spoon
- 1 Shallow dish
Ingredients
Candied Cranberries
- 12 oz fresh cranberries about 3 cups
- 1 cup granulated sugar for the syrup
- 1 cup water
- 1 tsp orange zest optional; or a strip of orange peel
- 1 pinch salt optional
- 1 cup superfine or granulated sugar for rolling; plus more as needed
Optional flavor add-ins (remove before coating)
- 1 cinnamon stick optional; remove before coating
- 3 slices fresh ginger optional; remove before coating
- 1 small rosemary sprig optional; remove before coating
Instructions
- Rinse cranberries, pick out any soft ones, and pat them very dry. Set a wire rack over a parchment-lined baking sheet for easy cleanup.
- In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Warm over medium heat, stirring until the sugar dissolves and the syrup is clear (do not boil vigorously). Remove from heat; stir in orange zest and a tiny pinch of salt if using. Let cool 5 minutes until warm, not hot.
- Add the cranberries to the warm syrup and stir gently to coat. Steep 15 to 30 minutes until glossy and plump, without bursting.
- Use a slotted spoon to transfer cranberries to the rack, letting excess syrup drip off. Spread in a single layer and air-dry 30 to 60 minutes, until the surface feels tacky (not wet).
- Pour 1 cup superfine or granulated sugar into a shallow dish. Roll cranberries a handful at a time to coat evenly, then return to the rack to set 20 minutes. For extra sparkle and staying power, give them a second light roll.
Notes
Why You’ll Love This Candied Cranberries
- Gorgeous sparkle with minimal effort. Just a quick syrup, a soak, and a sugar roll.
- Sweet-tart balance that pops. Perfect on cakes, pies, pancakes, and yogurt bowls.
- Make ahead friendly. They hold beautifully for days with a quick re-roll in sugar.
- Only a handful of ingredients. Nothing fussy, just pantry basics and fresh cranberries.
Candied Cranberries Ingredients & Substitutions
- Fresh cranberries: Firm and vibrant. If using frozen, thaw fully and pat very dry.
- Granulated sugar: Used for the syrup and for rolling. Superfine sugar gives the most sparkly coat. Cane sugar works well. Powdered sugar is not ideal for coating since it melts faster.
- Water: Combines with sugar for a simple syrup.
- Orange zest or peel, optional: Adds citrusy perfume. Lemon zest works too.
- Pinch of salt, optional: Just a tiny pinch to round the sweetness.
Flavor add-ins to consider: a cinnamon stick in the syrup, a strip of fresh ginger, or a small rosemary sprig. Remove add-ins before coating so the cranberries shine.
Step-by-Step Instructions to Make Candied Cranberries
Step 1: Prep the berries
Rinse cranberries, pick out any soft ones, and pat them very dry. Set a wire rack over a parchment-lined tray for easy cleanup.
Step 2: Make the syrup
In a small saucepan, combine 1 cup sugar and 1 cup water. Warm over medium heat, stirring until the sugar dissolves and the syrup is clear. Do not boil vigorously. Remove from heat and stir in orange zest and a tiny pinch of salt if using. Let the syrup cool for 5 minutes so it is warm, not hot.
Step 3: Soak the cranberries
Add the cranberries to the warm syrup. Stir gently to coat. Let them steep 15 to 30 minutes. They should look glossy and plump but not burst.
Step 4: Dry until tacky
Use a slotted spoon to transfer cranberries to the wire rack, letting excess syrup drip off. Spread into a single layer. Air-dry 30 to 60 minutes, until the surface feels tacky, not wet.
Step 5: Roll in sugar
Pour 1 cup superfine or granulated sugar into a shallow dish. Roll cranberries a handful at a time until coated. Place back on the rack to set 20 minutes. For extra sparkle, repeat with a second light roll.
Tips for Success
- Warm, not hot syrup. High heat can burst the berries. A gentle soak keeps them intact.
- Dry until tacky before sugar. If they are too wet, the coating will clump and melt.
- Use superfine sugar for a glittery finish. Make your own by pulsing granulated sugar briefly in a blender.
- Infuse flavor, then remove. Steep zest, cinnamon, or rosemary in the syrup, then discard before coating.
- Second coat for staying power. A quick second roll helps the crust hold in humid kitchens.
Variations of Candied Cranberries
- Citrus twist: Use lemon or lime zest in the syrup and roll in a lemon sugar made by rubbing zest into sugar.
- Cinnamon sugar: Mix 1 cup sugar with 1 teaspoon ground cinnamon for a cozy, spiced coat.
- Rosemary sparkle: Steep a small rosemary sprig in the syrup for 5 minutes, then remove.
- Ginger snap: Add a few slices of fresh ginger to the syrup for a bright, warming kick.
- Vanilla-orange: Add a few strips of orange peel to the syrup and a splash of alcohol-free vanilla after removing from heat.
Serving Suggestions: What to Pair with Candied Cranberries
- Top cheesecakes, chocolate mousse, pavlova, or lemon bars.
- Spoon over yogurt, chia pudding, or oatmeal for a morning sparkle.
- Scatter on bundt cakes, cupcakes, or a simple butter cake.
- Add to a snack board with creamy brie, sharp cheddar, nuts, and crackers.
- Skewer a few for festive sips like sparkling water with citrus.
Storage & Reheating Instructions
Store candied cranberries in an airtight container at cool room temperature for up to 2 days or refrigerate up to 1 week. Layer with parchment to prevent sticking. No reheating needed. If the sugar softens, let the berries sit at room temperature 10 minutes and re-roll lightly in fresh sugar.
Memories Made Around the Table
Every winter, my kitchen fills with the bright pop of cranberries and the quiet rustle of sugar. I set out little bowls for nibbling, and somehow they disappear while the cake is cooling. Simple moments, big smiles.
FAQs
Can I use frozen cranberries? Yes. Thaw completely, drain, and pat very dry. They can be a bit softer, so handle gently and shorten the soak time.
Why did my cranberries burst? The syrup was too hot or boiled after the berries were added. Let the syrup cool for 5 minutes and keep the soak gentle.
How do I make the sugar stick better? Dry the berries until tacky, not wet, before rolling. Use superfine sugar and give them a second light coat after 10 minutes.
Can I make these ahead? Absolutely. Make 1 to 2 days in advance and store airtight. Refresh with a quick re-roll in sugar just before serving.
What do I do with leftover syrup? Chill and use to sweeten iced tea, lemonade, or sparkling water. It has a lovely cranberry-citrus note.
Final Thoughts
These candied cranberries prove that a few simple steps can turn humble fruit into pure sparkle. Make a batch, share a bowl, and let them shine on everything you love.