Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and brings such a beautiful sparkle to any holiday spread. The combination of sweet and tart is irresistible, and the process of making them feels like a little kitchen magic. The sugar coating gives the cranberries a frosty look, making them perfect for topping cakes, pies, or cocktails. Plus, they keep well and can even be refreshed if they start to soften.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup (120 grams) water
3/4 cup (175 grams) cane sugar, divided
1 cup (115 grams) fresh cranberries

Directions

1. I start by combining the water and 1/2 cup of sugar in a small saucepan over medium heat. I whisk gently until the sugar fully dissolves and the syrup just begins to simmer.

2. Once the syrup is ready, I remove it from the heat and stir in the fresh cranberries, making sure they’re evenly coated. I sometimes add a scraped vanilla bean pod to the syrup for a subtle, fragrant twist.

3. I cover the saucepan and let the cranberries steep for about 10 minutes so they absorb that sweet syrupy coating.

4. Using a fine mesh strainer, I drain the cranberries, reserving the syrup for cocktails or other recipes.

5. I spread the cranberries out on a piece of parchment paper set over a wire cooling rack and let them dry at room temperature for about an hour. This helps them become tacky enough for the sugar to stick.

6. I pour the remaining sugar onto a plate, then roll the slightly dried cranberries in the sugar until they’re evenly coated and sparkling. It’s a little sticky at first, but as the cranberries get coated, they become easier to handle.

7. I transfer the sugared cranberries to a container lined with parchment paper. To help keep them fresh, I place a small pinch bowl of rice inside the container—the rice absorbs excess moisture and prevents the sugar coating from melting.

Servings and Timing

This recipe makes about 1 cup of sugared cranberries and takes approximately 1 hour and 15 minutes from start to finish, including drying time.

Variations

Sometimes I like to add a twist by steeping the cranberries in flavored syrup—like orange zest, cinnamon, or vanilla—for extra depth. I also use raw sugar for a chunkier, more sparkly coating. For a boozy version, I soak the cranberries in a bit of orange liqueur before rolling them in sugar—it gives them a grown-up edge perfect for holiday parties.

Storage/Reheating

I store my sugared cranberries at room temperature in an airtight container for up to 2–4 days, depending on how fresh the cranberries were to start. The sugar coating can begin to soften after a couple of days, but if they start to “weep,” I simply toss them with a little extra sugar to refresh them. I avoid refrigerating them, as moisture can make the sugar coating sticky.

FAQs

Can I use frozen cranberries?

Yes, I can use frozen cranberries, but I thaw and pat them dry first to remove excess moisture before coating them in syrup.

What type of sugar works best?

I usually use cane sugar, but granulated sugar works just as well for a finer sparkle.

How can I make them extra shiny?

I roll the cranberries twice—once right after drying and again after 15 minutes for an extra glittery finish.

Can I use this method for other fruits?

Yes, blueberries, grapes, and even small orange segments work well with this sugaring method.

How do I use the leftover syrup?

I love adding it to cocktails, mocktails, or even brushing it over cakes for a touch of sweetness.

Why are my cranberries sticky?

That’s normal during the coating process. Once fully coated and dried, they’ll lose most of their stickiness.

Can I refrigerate them to make them last longer?

I don’t recommend it—the moisture in the fridge makes the sugar melt. Room temperature storage works best.

What can I serve these with?

I love using them to top cheesecakes, pies, or cranberry cocktails, or simply serve them in a bowl as a festive snack.

How do I refresh them if they start to weep?

I toss them gently with more sugar to restore their sparkle and crisp coating.

Can I make them less sweet?

Yes, I reduce the amount of sugar in the syrup slightly or use a mix of sugar and honey for a more natural sweetness.

Conclusion

I love how these Sparkling Sugared Cranberries add a pop of color, sparkle, and tart-sweet flavor to any holiday table. They’re incredibly easy to make, look stunning, and taste even better. Whether I’m using them to dress up a dessert, garnish a festive drink, or simply snack on them by the handful, they’re the perfect little touch of edible holiday magic.