If you’re searching for an irresistibly bright and festive treat, Lemon Kissed Cranberries are about to become your new holiday favorite. These sparkling gems combine the tart punch of fresh cranberries with a citrusy burst of lemon, all wrapped in a delicate, crunchy sugar coating. Whether you’re looking for a dazzling garnish for cakes and cocktails or a sweet-tart snack that vanishes faster than you can make them, this recipe delivers a pop of color and flavor that always draws a crowd.
Ingredients You’ll Need
-
For the Syrup and Cranberries
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar (plus more for coating)
- 1/2 cup water
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
How to Make Lemon Kissed Cranberries
Step 1: Make the Lemon Syrup
In a medium saucepan, stir together the water, 3/4 cup sugar, lemon zest, and fresh lemon juice. Warm this mixture gently over medium heat, stirring until the sugar completely dissolves and the syrup is hot to the touch. Be careful not to let it come to a boil—you want the flavors to infuse, not cook off!
Step 2: Steep the Cranberries
Take the pan off the heat and tip in the fresh cranberries. Give everything a gentle stir, then let the cranberries soak in the warm syrup for 10 to 15 minutes. The goal here is to soften them just slightly so they absorb that lemony goodness, but not so much that they burst. You’re looking for plump, glossy berries that are still intact.
Step 3: Dry the Cranberries
With a slotted spoon, lift the syrupy cranberries onto a wire rack set over a baking sheet (to catch any drips). Let them sit for about 30 minutes until they’re tacky to the touch. This step is key for the sugar to stick later and create that signature sparkling coating!
Step 4: Coat in Sugar
Pour some extra granulated sugar into a shallow bowl. Working in batches, gently roll the sticky cranberries until they’re thoroughly coated and glittering. Spread the sugared cranberries on a fresh baking sheet or parchment paper and let them dry completely at room temperature for 1 to 2 hours. They’ll be crisp on the outside and juicy on the inside—absolute perfection.
How to Serve Lemon Kissed Cranberries
Garnishes
Lemon Kissed Cranberries make any dessert look instantly festive. Try scattering them over frosted cakes, cupcakes, or even a holiday trifle for a jewel-like effect. They’re also stunning atop a cheese board, adding visual flair and a burst of bright flavor.
Side Dishes
These cranberries aren’t just for sweets! Serve them alongside roasted turkey, baked brie, or a vibrant winter salad. The sweet-tart bite offers a refreshing palate cleanser and a pop of color that’s especially welcome on holiday tables.
Creative Ways to Present
Fill small jars with Lemon Kissed Cranberries for edible gifts, or skewer a few onto cocktail picks for a fancy drink garnish. You can even toss them onto oatmeal or yogurt for a bright, citrusy breakfast boost. Their versatility means you’ll never run out of fun ways to use them.
Make Ahead and Storage
Storing Leftovers
Store your finished Lemon Kissed Cranberries in an airtight container at room temperature. They’ll keep their crisp coating and juicy centers for up to three days, making them perfect for prepping ahead of your next gathering.
Freezing
While fresh is best for that crackly sugar shell, you can freeze any leftover cranberries before rolling them in sugar. Let them thaw, bring them back to tackiness, then coat in fresh sugar right before serving for that just-made sparkle.
Reheating
There’s no need to reheat Lemon Kissed Cranberries—they’re meant to be enjoyed at room temperature. If they lose their crunch, simply roll them in a little extra sugar to refresh their sparkle.
FAQs
Can I use frozen cranberries for Lemon Kissed Cranberries?
Fresh cranberries work best, as they hold their shape and texture during the steeping process. If you only have frozen, thaw them fully and dry them well before continuing, though the results may be slightly softer.
Why didn’t my sugar stick to the cranberries?
If the cranberries aren’t tacky enough, the sugar won’t adhere properly. Make sure to dry them for about 30 minutes after steeping in syrup, so their surface is sticky but not wet or dry.
Can I use other citrus besides lemon?
Absolutely! Try orange or lime zest and juice for a fun twist. Each citrus brings a unique flavor note, but the classic Lemon Kissed Cranberries are hard to beat for that bright, zippy punch.
How long ahead can I make these?
These cranberries are at their best within the first two days, but they’ll stay delicious and sparkly for up to three days in an airtight container at room temperature.
Are Lemon Kissed Cranberries vegan and gluten-free?
Yes! This recipe contains only fruit, sugar, and citrus—completely vegan and gluten-free, so everyone can enjoy them.
Final Thoughts
If you’re ready to add a burst of color and flavor to your table, give Lemon Kissed Cranberries a try. They’re as fun to make as they are to eat, and there’s something magical about watching everyone’s eyes light up at the first sweet-tart bite. I can’t wait for you to share these bright little jewels with your favorite people!
Print
Lemon Kissed Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Snack, Garnish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Lemon Kissed Cranberries are a delightful, tangy-sweet snack made by infusing fresh cranberries with lemon zest and juice, then coating them in sugar for a festive holiday treat. Perfect for snacking, garnishing cocktails, or adding a bright touch to cheese boards and desserts.
Ingredients
For the Syrup and Cranberries
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar (plus more for coating)
- 1/2 cup water
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the syrup: In a medium saucepan, combine the water, 3/4 cup granulated sugar, lemon zest, and lemon juice. Heat over medium heat until the sugar has dissolved and the mixture is warm but not boiling.
- Steep the cranberries: Remove the pan from heat and stir in the fresh cranberries. Allow them to steep in the warm lemon syrup for 10–15 minutes until they begin to soften slightly without bursting.
- Dry the cranberries: Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet. Let them dry for about 30 minutes or until they become tacky to the touch.
- Coat with sugar: Roll the sticky cranberries in a shallow bowl of granulated sugar to coat them evenly. Lay the sugared cranberries out on a clean baking sheet or parchment paper.
- Final drying: Let the cranberries dry completely at room temperature for 1 to 2 hours before serving or using as garnish.
Notes
- These lemon-sugar-coated cranberries make a festive snack or a beautiful garnish for holiday dishes and cocktails.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can adjust the lemon zest and juice quantities slightly for more or less tartness according to your taste preference.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 17g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
