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These crystallized cranberries turn sharp fresh berries into a sweetened tangy snack that's great for munching or as a stunning topper for festive desserts and drinks. The shimmering sugar layer makes a frosty-looking finish that's both tasty and pretty.
I started making these sugar-dusted cranberries at a Christmas gathering way back, and they were gobbled up quicker than everything else. They've become our holiday must-have, with my kids helping toss the tacky berries in sugar every December.
What You'll Need
- Fresh cranberries: Pick firm ones without any mushy parts for the best taste and crunch
- Water: Creates the sugar mixture base that lets the coating stick properly
- Granulated sugar: Adds sweetness to the syrup and makes that glittery outer layer, standard white sugar works best for that icy appearance
How To Make Them
- Mix up your syrup:
- Put 1 cup water and 1 cup sugar in a medium saucepan and heat until boiling on medium-high. Keep stirring until you can't see any sugar bits anymore. Your syrup should look clear and a bit thick when it's ready.
- Soak the cranberries:
- Take the pan off the heat and dump in all 3 cups of cranberries. Stir gently so each berry gets coated with the sweet liquid. The warmth will soften the cranberries just a bit without making them pop.
- Let them get sticky:
- With a slotted spoon, move the sticky cranberries to a baking sheet lined with parchment. Put them in one layer with some room between them. Let them sit for about an hour until they feel tacky to touch.
- Roll in sugar:
- Once they're sticky enough, put the cranberries in a big bowl with the last cup of sugar. Toss them around gently until every berry is totally covered with sugar. The sugar will stick right away to the tacky surface.
- Shake off the extra:
- Using your slotted spoon, lift the sugar-covered cranberries from the bowl. Give them a gentle shake to get rid of loose sugar. You want a thin, even layer that looks like a light frost.
- Let them set:
- Put the coated cranberries on a fresh parchment-lined baking sheet. Let them dry for another 30 minutes so the sugar coating can firm up properly.
- Keep them fresh:
- Move your finished sugar-coated cranberries to a sealed container and keep in the fridge to stay fresh and keep the sugar from getting sticky again.
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Good To Know
The ordinary cranberry goes through a total makeover in this method. I really love how the sugar layer crunches when you bite it, showing the juicy, sour berry underneath. My grandma showed me how to make these, and it's still one of my most cherished holiday food moments.
Leftover Cranberry Syrup
After you take the cranberries out of the syrup, don't throw away that gorgeous red liquid! Run it through a fine strainer and keep it in a glass container in your fridge. This cranberry-flavored syrup adds holiday flair to mixed drinks, alcohol-free beverages, or even poured over breakfast pancakes. It stays good for about two weeks in the fridge and brings a hint of cranberry taste to whatever you add it to.
Ways To Use Them
These sugar-dusted cranberries work great as both a snack and decoration. Put them on top of a chocolate cake or cheesecake for a fancy look. Drop them in champagne or prosecco for a festive toast. Arrange them around the edge of a cocktail glass for extra style. They also look beautiful on cheese boards, adding splashes of color and bits of sweet-tart flavor that go really well with rich cheeses.
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Plan Ahead
Make your sugared cranberries up to a week before your party and keep them in the fridge. If the sugar starts to disappear a bit, just roll them in fresh sugar before you serve them. For the prettiest look, let them warm up about 30 minutes before serving so any moisture dries up, keeping that sparkly sugar coating nice and pretty.
Try Different Sugars
Though regular white sugar makes that classic snowy look, you can try other sugars for different results. Superfine sugar creates a really delicate coating, while organic cane sugar adds a slight caramel flavor. For special events, try coating some with colored decorating sugar in holiday colors. No matter what sugar you pick, the steps stay the same, giving you tons of creative options.
FAQs About the Recipe
- → Can you use frozen cranberries instead of fresh ones?
While fresh berries give the best results, frozen cranberries work too if you thaw and pat them dry first to get rid of extra moisture.
- → How long can sugared cranberries be stored?
Keep your sugared cranberries in a sealed container in the fridge and they'll stay good for up to a week.
- → Can the leftover sugar and syrup be reused?
Absolutely! The syrup works great in mixed drinks, and the pink-tinted sugar makes a beautiful topping for cakes and cookies.
- → Why are the cranberries sticky after drying?
That stickiness is actually good—it makes the sugar stick to the cranberries and creates that pretty frosted look.
- → Can I make these less sugary?
You can cut down on sweetness by using just a bit more than 1/3 cup sugar for the coating, and adjust based on how big your berries are.