These sweet/tart Sugared Cranberries (aka Candied Cranberries) have a hint of vanilla flavor and a ton of sparkle! They’re very easy to make and a fun project to do with kids around the holidays.
The holiday season this year is so much different for all of us. For me, it’s been about making new traditions while reflecting on the past.
One of my favorite holiday-time festivities in years past had been going to see the Russian ballet perform The Nutcracker with my family. The ballet is a beautiful experience overall; not only the dance itself, but also the costumes and music. The Dance of the Sugar Plum Fairy was always my favorite.
For some reason, Sugared Cranberries always remind me of the Sugar Plum Fairy! It really doesn’t get any more festive, especially because they look like they’re covered in snow.
These sparkling Sugared Cranberries are a delicious sweet/tart treat with a hint of vanilla. The crunchy sweet sugar coating is the perfect balance to the soft texture and tart flavor of cranberries.
Everyone who tries these says they’re pleasantly surprised at the flavor. Candied Cranberries are like nature’s version of sour patch candy!
They look impressive and elegant, almost like edible Christmas ornaments. But Candied Cranberries are very easy to make! And it’s a fun, engaging, hands-on project for the kids.
In This Article
How to Make Sugared Cranberries
Rinse the fresh cranberries and remove any shriveled or bruised cranberries.
Get out the ingredients to make Sugared Cranberries.
Make a simple sugar syrup with equal parts sugar and water.
Let the sugar syrup cool a couple minutes.
Stir in the cranberries until they’re well coated with simple syrup.
Remove the cranberries from the syrup and let them dry in a single layer on a wire rack for about 1 hour.
The cranberries are ready to roll in sugar when they’re a little bit tacky to the touch.
Roll the cranberries in sugar.
Place the cranberries on a baking tray and let them dry for another 30 minutes.
Use them in all kinds of festive ways!
What Can I Use Sugared Cranberries or Candied Cranberries For?
Candied Cranberries are a great way to add a little sparkle to a bunch of different things! Here are a few ideas:
- Cookie platter
- Charcuterie board or cheese board
- Holiday breakfast board
- Pancakes, waffles, or French Toast
- Oatmeal or pudding
- Festive ice cream sundaes
- Cocktails or mocktails
- Salad, such as this Christmas salad
- Or eat them on their own as a sweet/tart snack
Cranberries FAQ
Can You Eat Raw Cranberries?
Yes! Raw cranberries have a tart flavor, but the sugar coating of these Sugared Cranberries balances out their tartness.
How Long Do Fresh Cranberries Last?
Fresh cranberries will last up to 1 month in the fridge.
These Candied Cranberries will last up to 5 days stored in the fridge. I find that keeping them in a bowl uncovered in the fridge is the best way to store them.
What Can I Make with Fresh Cranberries?
There are surprisingly a lot of different ways to use fresh cranberries! And they’re a great source of antioxidants, so go ahead and start enjoying them.
Here are some ways to use fresh cranberries:
- Smoothies
- Relish
- Salads
Festive Recipes to Use Sugared Cranberries or Candied Cranberries as a Garnish:
- Orange and Nutmeg-Scented Brown Sugar Bread Pudding
- Fluffy Cranberry Orange Eggnog Pancakes
- Eggnog Cheesecake with Sugared Cranberries
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
How to Make Sugared Cranberries (aka Candied Cranberries)
Ingredients
- 1 1/2 cups sugar divided
- 1/2 cup water
- 1/2 teaspoon pure vanilla extract
- 12 ounce fresh cranberries rinsed
Instructions
- Add the sugar and water to a medium saucepan over medium-high heat. Bring to a boil, and then boil for 2 minutes.
- Remove from the heat and stir in the vanilla and cool slightly (1 to 2 minutes). Stir in the cranberries until they’re all coated well.
- Use a slotted spoon or mesh sieve to transfer the cranberries to a wire rack on a baking tray, making sure they’re in a single layer. Let the cranberries dry until they feel slightly tacky, about 1 hour.
- Roll the cranberries in the remaining 1 cup of sugar. Spread the cranberries out onto a large baking tray and let them dry completely, about 30 minutes.
Faith's Tips
- This recipe makes about 3 1/2 cups of sugared cranberries, or 14 (1/4-cup) servings.
- Store sugared cranberries in an uncovered bowl in the fridge for up to 5 days.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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