This Sugared Cranberries Recipe is a beautiful, delicious holiday addition. Most recipes dip them in water, but the “secret” is to use orange juice.
author’s note
My Secret Discovery To The Best Sugar Cranberries Recipe!
Every December, my mom decorated our mantel with sparkly fake sugared cranberries. I remember thinking they had to be candy because they looked too good not to eat. Years later, I finally made the real thing, and my first batch was more pucker than pretty.
Cranberries are naturally tart, so the trick is getting that bright pop without the bitter bite. I tried the classic sugar-water method, but it looked better than it tasted. Then I swapped in orange juice, and everything changed. The sweet citrus flavor balanced the tartness perfectly and made them taste as good as they looked.
I love adding them as tabletop decor, a cheese board, or to spruce up a hot chocolate bar.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Fresh Cranberries | Use firm, fresh berries and toss any soft ones. |
| Orange Juice | Freshly squeezed tastes best, but bottled works fine. For a lighter citrus flavor, use half orange juice and half water. |
| Cane Sugar | Granulated sugar works too. For extra sparkle, roll the cranberries first in a coarse sugar, then again in regular sugar. |
Quick Tip
Save the orange juice mix to use as a simple syrup base! Simple syrup is usually equal parts sugar and water, heated until the sugar melts. Using the orange juice mix adds a fruity flavor to your drinks.
How To Make Sugared Cranberries
- Sweet Mix: Heat orange juice and sugar in a pot until the sugar fully dissolves.
- Cranberries: Stir in the cranberries, making sure they’re all covered.
- Dry Cranberries: Drain the cranberries, spread them out on a lined baking sheet, and let them dry.
- Coat with Sugar: Once dry, roll the cranberries in more sugar to make them sparkly.
Quick Tip
For a gorgeous festive dessert, top these Vanilla Cheesecake Bars or Chocolate Cheesecake with Sugared Cranberries.
Storage
- If your holidays are busy like mine, here’s good news: you can prep this sugared cranberries recipe in advance!
- Sugar-coated cranberries store best in an airtight container in a cool place or in the fridge. They will last for up to one week.
These cranberries are great as a garnish, snack, or decoration. Here are my favorite ways to use them.
Ways To Use Sugared Cranberries
- Top cakes, cupcakes, or lemon pie with these—they look great on cream cheese frosting or carrot pumpkin cake.
- For table decor, fill a champagne glass with them or sprinkle around candles.
- Add a few to a cheese or charcuterie board.
- Use as a garnish for mocktails, cocktails, or hot chocolate.
Leave a comment with your ideas on how you decorate with these!
More Holiday Treats:
Snacks
Candied Pecans Recipe
Desserts
Peppermint Fudge Recipe
Desserts
Toffee
Quick And Easy
Christmas Snack Mix
Sugared Cranberries
Equipment
- 1 to 2 Large sheet pan (15″ x 21″)
Ingredients
- 1 cup 100% orange juice
- 1-1/2 cups cane sugar divided; granulated sugar will work okay, but cane is best!
- 2 cups fresh cranberries
Instructions
- Line 1 to 2 large sheet pans with parchment paper and set aside.
- In a small pot, combine the orange juice and 1 cup of the sugar. Bring to a simmer and whisk until sugar is completely dissolved. Remove mixture from heat and stir in cranberries until coated in sugar. Cover pot with a lid and let stand 10 minutes.
- Strain cranberries (the syrup can be used in a simple syrup for cocktails/mocktails). Using a wooden spoon, separate the cranberries and place them on the prepared pan. Allow to dry for 45 minutes to an hour at room temperature.
- Place remaining 1/2 cup cane sugar on a large plate and transfer cranberries to the plate. Roll cranberries in the sugar to coat. Once coated, they’re ready to use and eat!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
By cane sugar do you mean powdered sugar?
No. Cane sugar: https://www.smithsfoodanddrug.com/p/simple-truth-organic-cane-sugar/0001111084930?fulfillment=PICKUP&storecode=70600271&&cid=shp_adw_ob.shopl_.FY24.01_search_ent_sales.nh_ob.krbrnd_ourbrands_smiths.all_g_lia_shop_acq_evgn_pantry_all_rev_roas_sf&gad_source=1&gclid=CjwKCAiA34S7BhAtEiwACZzv4brV8T3bs1JhSvtiqo-_yMEigyq5grKBK7QCRI8OfUvbtYIehgiO_xoC8zgQAvD_BwE&gclsrc=aw.ds
I needed a recipe that didn’t require refrigeration for hours as some others do. These came together so quickly, provided a great kick of color on the charcuterie board, and tasted delicious. Thank you!
I am so thrilled to hear this! Thanks Joyce! 🙂
How do I store the sugared cranberries??
Just made these…delicious…using the tonight as garnish for a cranberry old fashioned.
Awesome! So glad you loved them! 🙂
Is it possible to reuse the liquid to make more sugar coated cranberries? I need to make a lot. Thx!
I think that would be fine! 🙂
Does it matter if the cranberries are fresh or frozen ?
Fresh!
I made these and they were fabulous! I was worried about my cranberries popping from the heat so I cooled down the syrup and let the cranberries soak overnight to compensate. Served them yesterday and everybody devoured them! Thank you!!
So happy to hear that! Thanks so much for the comment and review 🙂