These 3 ingredient Sugared Cranberries are the perfect budget-friendly way to immediately elevate any holiday spread! Everyone who sees them will comment on how beautiful they are. Then, they’ll try one, and you’ll have changed a life forever. They’re sweet, tangy, tart, and oh-so-festive all in one bite. Use them to decorate cakes, pies, and cocktails, or pop them into your mouth straight from the baking sheet! Ho, ho, ho, Merry Christmas!
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What are Sugared Cranberries?
These elegant-looking treats are basically candied cranberries, made by mixing fresh cranberries into a simple syrup and then rolling them in sugar. They’re juicy and tart on the inside, but the hard, sugary coating gives them a nice crunch. And they look so festive with their bright red color and sparkling sugar crystals, almost like snow-covered berries…which is probably why they’re also known as frosted cranberries!
True, these are more of a luxury, but if you’re looking for something special to add to your holiday spread that won’t break the bank, this is a festive and easy-to-make option!
Ingredients
Here’s what you’ll need to make this easy sugared cranberries recipe:
- Fresh Cranberries: These are hard to find year-round, so celebrate them while you can! I found 12 oz. bags of cranberries at Walmart for only $1.78, so I grabbed an extra bag when I was already planning to make my cranberry relish. I recommend using fresh cranberries over frozen for the best texture.
- Granulated Sugar: I use regular granulated sugar to make the simple syrup and to roll the cranberries in.
- Water: For mixing with the sugar to create the simple syrup.
Don’t Throw Out the Leftover Simple Syrup!
You’ll have some of the water and sugar mixture left over in your saucepan—don’t throw it out, reuse it! You can use it to sweeten your tea, cocktails, lemonade or even add a splash to your morning oatmeal. Another fun way to use it is to brush it over freshly baked cakes, muffins, or loaves (say, our cranberry orange bread) to help keep them moist.
Serving Suggestions
These simple sugared cranberries are great as a garnish for a steaming plate of turkey breast or to decorate a glass of your favorite cocktail or mocktail. I love them with my apple cider shrub mocktail, but they’d be uber festive on top of a Christmas punch, too. They’re also amazing on their own as a fun snack. If you put them on a cheese board or a charcuterie platter, just get ready to hear lots of “oohs and ahhs.” You’re welcome!
How Long Do Sugared Cranberries Last?
So long as your cranberries are fresh and ripe, they can last for a couple of days stored in an airtight container at room temperature or in the fridge. I personally try to use them within 3 days of making them. The sugar will ‘weep’ (meaning it’s soaking up moisture from the cranberries and the environment), so they’ll start to feel a little wet the longer they’re stored. I’d toss them in more sugar (so long as the berries are still ripe!) to freshen them up if this happens.
Sugared Cranberries Recipe
Servings 12 servings (1 oz per serving)Ingredients
- 1 ½ cups granulated sugar, divided (0.51)
- 1 cup water ($0.00)
- 1 12 oz bag of fresh cranberries, rinsed ($1.78)
Instructions
- Combine 1 cup sugar and water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
- Once all of the sugar has dissolved, add rinsed cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
- In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
- Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again.
- Let them dry and crisp up for 10-15 minutes before enjoying.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sugared Cranberries – step by step photos
Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
Once all of the sugar has dissolved, add 1 12 oz bag of rinsed fresh cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again. Let them dry and crisp up for 10-15 minutes before enjoying.
