I love making sugared cranberries in winter. They look like tiny snowballs. But they taste like a sweet, tart surprise.
My grandson calls them “winter jewels.” I think that’s just right. They sparkle in a bowl on the table. Doesn’t that sound pretty for a holiday?
A Sticky Situation
The secret is the simple syrup. You just mix sugar and water. Heat it until the sugar disappears.
Be patient. Do not let it boil. I learned this the hard way. I once made cranberry candy instead of syrup. I still laugh at that sticky mess. This matters because a gentle heat makes a smooth, shiny coat.
The Sugar Dance
Next, you toss the berries in the warm syrup. Then you let them rest. This part takes about an hour.
They get a little tacky. That sticky feeling is perfect. It helps the final sugar coat stick. What is your favorite sweet and sour treat? Is it lemon bars or something else?
Rolling in Sweetness
See alsoBite-Sized Blueberry Pie Bites
They are so simple, you will be amazed. You just need cranberries, sugar, and water. The trick is all in the timing. Let me walk you through it. You will have a sparkling treat in no time.
Step 1: First, get your station ready. Put a wire rack over a baking sheet. This lets the sticky syrup drip off. Lining the sheet with parchment paper is a good idea. It makes for a very easy clean-up. I learned that the messy way!
Step 2: Now, let's make the syrup. Mix half a cup of sugar with water in a pan. Warm it on the stove until the sugar disappears. Do not let it boil. (My hard-learned tip: A gentle heat is your best friend here. Boiling makes the cranberries pop!).
Step 3: Pour that warm syrup over your cranberries. Gently toss them in a big bowl. Doesn't that smell amazing? It reminds me of sweet sunshine. Then, spread them out on your wire rack. Let all the extra syrup drip down.
Step 4: This is the patient part. Let the berries sit for about an hour. They need to get tacky, like sticky fingers. They should not be hot to the touch. This is a good time to wash your dishes.
Step 5: The fun part is here! Roll the sticky berries in more sugar. They will look frosty and beautiful. I use a spoon to coat them evenly. What other fruit would you love to sugar like this? Share below!
Cook Time: 5 mins Total Time: 1 hour 10 minutes Yield: 1.5 cups Category: Dessert, Snack
My Favorite Twists on This Treat
Once you know the basics, you can play. I love adding little changes. It makes the recipe feel new again. Here are a few ideas I have tried and loved.
Orange Zest Sparkle: Add a teaspoon of orange zest to the sugar syrup. It gives a lovely, sunny flavor.
Cinnamon Sugar Dust: Mix a pinch of cinnamon into your final sugar. It tastes like the holidays in a berry.
Vanilla Bean Dip: Scrape the seeds from a vanilla bean into the syrup. It makes them smell and taste incredible.
These little berries are so pretty on their own. But they also love company. I like to pile them high in a little glass bowl. They shine in the light.
You can use them to decorate a cake. Or scatter them over a scoop of vanilla ice cream. They add a lovely crunch and a pop of color. For a drink, they are wonderful with a glass of chilled prosecco. For the little ones, a glass of sparkling apple cider is just perfect. Which would you choose tonight?
How to Make Sugared Cranberries
Keeping Your Sugared Cranberries Fresh
These sweet berries are best kept in an airtight container. They will stay good for about three days. I keep mine on the counter in a pretty jar.
You can also freeze them for later. Spread them on a baking sheet first. Once frozen, pop them into a bag. This stops them from sticking together.
I once made a big batch for a party. The party was canceled due to snow. I was so happy I had frozen some. It saved me so much time later.
Batch cooking like this is a little gift. It gives you a treat ready for a busy day. This matters because it makes life a little sweeter.
Have you ever tried storing it this way? Share below!
Fixing Common Sugared Cranberry Troubles
Is your sugar syrup turning gritty? This means it got too hot. Always stir over medium heat and do not let it boil.
Are your berries not sticky enough? They must be tacky before the sugar roll. If they dry out, add a tiny splash of water. I remember when my first batch was not sticky. I learned patience is the secret ingredient.
Is the sugar coating falling off? You might be rolling them too early. Wait the full hour for them to set properly. Getting this right builds your cooking confidence. It also makes the berries look as good as they taste.
Which of these problems have you run into before?
Your Sugared Cranberry Questions Answered
Q: Can I make these ahead of time? A: Yes, they are perfect for making a day or two before.
Q: What if I don't have fresh cranberries? A: Frozen cranberries work just fine. Just be sure to thaw them first.
Q: Can I use a different sugar? A: White granulated sugar works best for that sparkly coat.
Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time:1 hour Total time:1 hour 10 minutesServings:1.5 servingsCalories:21 kcal Best Season:Summer
Description
These lemon crinkle cookies bake soft and chewy with a bright citrus flavor and a sweet sugar-coated crackle top. They mix up fast and look great on cookie trays, party tables, or lunchbox snacks.
Ingredients
Instructions
Place a wire cooling rack over a rimmed baking sheet. This is optional, but you can Put aluminum foil, parchment or wax paper under for easy clean up. Set aside.
In a heavy bottom saucepan over medium heat, combine the 1/2 cup of the sugar and water, stirring until the sugar is dissolved and mixture becomes like syrup, approximately 5 minutes. Do not let the mixture boil.
Place the cranberries in a large mixing bowl and cover with the sugar syrup, tossing to coat. Pour the coated berries onto the wire cooling rack, allow the excess to drop down.
Let the berries set for 45 minutes to 1 hour. They will still be tacky, but not hot.
Place the remaining 1 cup of sugar into a shallow dish or pie plate. Working in batches, roll the tacky cranberries in the granulated sugar until well coated. Use a slotted spoon to sift them and transfer them to another plate or dish to set.
Transfer to an airtight container and use within 3 days.
If you've tried this recipe, come back and let us know how they were in the comments or star ratings!
