Name: Candied Cranberries Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups fresh cranberries, rinsed and picked over; 1 1/2 cups granulated sugar, divided; 1/2 cup water

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If you’ve ever wanted to add a touch of ruby-red sparkle to your desserts or snacking platters, this Candied Cranberries Recipe is all you need. Each glossy fruit bursts with tangy freshness, wrapped in crackly sugar that crunches delightfully between your teeth. Whether you’re looking to dazzle guests at a holiday gathering or just want something fun to nibble on, this treat transforms simple cranberries into festive gems with just a few pantry staples.

Candied Cranberries Recipe - Recipe Image

Ingredients You’ll Need

Fresh Cranberries:
- 2 cups fresh cranberries, rinsed and picked over
Simple Syrup:
- 1 1/2 cups granulated sugar, divided
- 1/2 cup water

How to Make Candied Cranberries Recipe

Step 1: Prepare the Simple Syrup

Start by combining 1/2 cup of granulated sugar with 1/2 cup water in a small saucepan. Set it over medium heat and stir until the sugar dissolves completely into the water—no need to simmer too long, just until it’s clear and syrupy. Take it off the heat and let it cool for about 5 minutes, which ensures the cranberries won’t burst when added.

Step 2: Candy the Cranberries

Add your fresh cranberries to the slightly cooled syrup and gently stir to coat them in that sweet, sticky goodness. Allow them to sit for 10–15 minutes, soaking up just enough syrup to become tacky but not mushy, which is the secret to that perfect sugar crust later on.

Step 3: Dry Out the Cranberries

With a slotted spoon, carefully transfer the syrupy cranberries onto a wire rack placed over a baking sheet. Let them air dry for about 1 hour, or until they feel tacky to the touch but not dripping wet. This is the waiting game that ensures the sugar sticks beautifully in the next step.

Step 4: Roll in Sugar

Pour the remaining 1 cup of granulated sugar into a shallow dish. Working in small batches, roll the sticky cranberries in the sugar to coat them generously. The sugar clings to the syrup, turning each berry into a sparkling holiday treat. Return to the rack and let them dry for at least another hour for the coating to set firmly.

How to Serve Candied Cranberries Recipe

Garnishes

The most magical way to show off this Candied Cranberries Recipe is as an edible garnish. Top cakes, cupcakes, cheesecakes, and tarts with a handful for a pop of color and sparkle, or toss a few into your favorite holiday cocktail for a festive finishing touch.

Side Dishes

Don’t let these cranberries only shine on dessert trays—they’re fantastic with cheese boards, adding juicy tartness next to rich bries or tangy blue cheeses, or mixed into a salad for an unexpected burst of sweet-tart crunch.

Creative Ways to Present

Sprinkle them over breakfast parfaits, package them in little jars as homemade holiday gifts, or simply heap them in a pretty bowl so guests can snack on them by the handful. Their jewel-like appearance makes every presentation a showstopper.

Make Ahead and Storage

Storing Leftovers

If you miraculously don’t devour them all at once, the Candied Cranberries Recipe can be stored uncovered at room temperature for up to 2 days. This keeps them crisp and prevents the sugar coating from getting sticky.

Freezing

Freezing isn’t recommended, as the sugar can dissolve from the condensation when thawing, and the cranberries may lose their perfect texture. It’s best to make them fresh or up to a day ahead for peak crunch and sparkle.

Reheating

Luckily, no reheating is necessary—or recommended! Just enjoy these straight from the rack or storage container for the best flavor and texture.

FAQs

Why are my cranberries popping or splitting in the syrup?

If your syrup is too hot, the cranberries can burst. Be sure to let the syrup cool slightly before adding the berries, and never let it boil once the cranberries are in.

Can I use frozen cranberries for this Candied Cranberries Recipe?

Fresh cranberries work best, as frozen cranberries tend to be too soft after thawing. If using frozen, thaw and pat dry thoroughly, but expect a slightly different texture.

What kind of sugar is best for coating?

Regular granulated sugar creates that classic, sparkly finish, but superfine sugar gives a more delicate shimmer and thinner crust—use whichever you prefer for your Candied Cranberries Recipe.

How far in advance can I make these?

You can make this Candied Cranberries Recipe up to a day ahead. Store them uncovered to keep them crisp, and avoid sealing them in airtight containers where humidity will make them sticky.

Are candied cranberries vegan and gluten-free?

Absolutely! This recipe contains only cranberries, sugar, and water—completely vegan, gluten-free, and perfect for most dietary needs.

Final Thoughts

If you love easy, eye-catching treats, you owe it to yourself to try this Candied Cranberries Recipe. They’re a sparkling twist on a classic fruit, guaranteed to add that wow factor to any holiday spread or snack table. Give them a try—you might just find yourself making them all year long!

Candied Cranberries Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 2 cups 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make delightful Candied Cranberries at home with this easy recipe. These sparkling gems are perfect for adding a festive touch to your holiday platters or cocktails.

Ingredients

Scale

Fresh Cranberries:

2 cups fresh cranberries, rinsed and picked over

Simple Syrup:

1 1/2 cups granulated sugar, divided
1/2 cup water

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Instructions

Create Simple Syrup: In a small saucepan, combine 1/2 cup sugar with water. Simmer over medium heat until sugar dissolves. Remove from heat and cool for 5 minutes.
Coat Cranberries: Add cranberries to syrup, let sit for 10–15 minutes. Transfer cranberries to wire rack to dry for 1 hour.
Sugar Coating: Roll sticky cranberries in remaining sugar until well coated. Dry on rack for at least 1 hour before serving or storing.