Homemade Sugared Cranberries for Garnish
Learn how to make Homemade Sugared Cranberries for garnish on cakes, cupcakes, drinks, and more. You only need two ingredients for this simple and festive recipe and they make everything from cakes, cupcakes, and bars look so festive!
If you're looking for more holiday recipes, try some of my other favorites like Eggless Sourdough Molasses Cookies, Peanut Butter Pretzel Christmas Crack, Healthy Gingerbread Hot Cocoa with Bone Broth, or Candy Cane Crunch Dark Chocolate Cookies.
A Quick Look At The Recipe
- Recipe Name: Homemade Sugared Cranberries for Garnish
- Ready In: 35 minutes
- Makes: 2 cups
- Main Ingredients: cranberries, cane sugar
- Flavor Profile: sweet and tart
- Dietary Info: vegan, gluten free, no seed oils, eggless
- Difficulty: Easy!
- Why You’ll Love It: perfect festive garnish for everything!
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Why You'll Love This recipe
- Seasonal: It is the time of year for cranberries! Cranberry season is fall into early winter. Most cranberries are harvested in the middle of September to the middle of November, making this fruit available on market shelves around the holidays.
- Sweet & Tart: Cranberries are a sweet and tart fruit. If you're eating them raw, the tartness will overwhelm the sweetness. If they're cooked, inside a jam, or dried then cranberries are usually pretty sweet. Sugared cranberries are something that is common around the holiday season. And covering these cute little red berries in sugar, makes eating them raw absolutely amazing!
- Two Ingredients: Making Sugared Cranberries is really very simple! You only need two ingredients (sugar and water) in addition to the cranberries. The process is so simple, yet this decorative snack seems really fancy!
- Many Uses: I love that these sugared cranberries make a beautiful garnish for cakes, cupcakes, brownies, drinks and more. Or, adding them to something simple like a cheeseboard makes them little sweet snack bites. They would also make a great addition to a DIY Christmas Cookie Box!
Ingredients
- Cranberries: You just need fresh organic cranberries. Be sure to stock up while they are in season!
- Cane Sugar: I use organic cane sugar for making the simple syrup and for coating these cranberries.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- We are making a simple syrup, which is equal parts water and sugar. If you need to coat more cranberries, you can just increase the amount of each of these equally.
- You'll need fresh cranberries for this recipe, don't use frozen as they can shrivel up once thawed and we want these to be plump and pretty as they are being used as a garnish.
- Store extra sugared cranberries in an airtight container in the fridge for up to a week.
How to Make Homemade Sugared Cranberries for Garnish
- Line a baking sheet with parchment paper and set aside. Add the cranberries to a mixing bowl.
- In a small saucepan, add the cane sugar and water. Put over medium heat and allow the sugar to combine into the water. Reduce to a simmer and simmer for 3 to 5 minutes until the mixture thickens slightly.
- Add the simple syrup into the cranberries and coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes.
- Add the rolling sugar into a small bowl. Using a pasta spoon (or something that allows the excess simple syrup to drip off), transfer the cranberries to the the bowl with sugar and roll them to coat completely.
- Place on the prepared baking sheet (you can use a wire rack if you have one, but don't need to). Allow to set until dried, about 20 minutes.
Recipe FAQ's
These are a delicious snack on their own or a great addition to a cheeseboard or charcuterie board. You can also use them to top cakes, cupcakes, and brownies.
Store in an airtight container in the fridge for up to 1 week.
Yes and no. While you can freeze them, when the cranberries thaw they may shrivel up and the sugar may dissolve. So, you can freeze them if you plan to use them as an ice cream topping where they will get enjoyed frozen. But, any other use they kind of loose their luster. So, I don't recommend freezing.
How to Use Homemade Sugared Cranberries for Garnish
- Add them on top of cakes and cupcakes to make them extra festive. Try them on top of Simple Vanilla Cupcakes or Vegan Chocolate Cupcakes to add a holiday spin to a classic cupcake flavor.
- Add on top of brownies like Eggless Chocolate Ganache Brownies or Easy Christmas Present Brownies.
- Use as a garnish on cheeseboards and charcuterie boards for a sweet little snack.
- Add on top of oatmeal, Eggless Apple Cinnamon Waffles, or Buttermilk Pumpkin Waffles.
- Add on top of pudding like Chocolate Protein Pudding With Bone Broth or Homemade Vanilla Malt Pudding.
More Holiday Recipes
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Homemade Sugared Cranberries for Garnish
Equipment
- Digital Food Scale
- Small Pot
- Quarter Sheet Pan
- Parchment Paper Sheets
Ingredients
- 226 grams cranberries
- 57 grams cane sugar
- ½ cup water
Topping
- 113 grams cane sugar (for rolling)
Instructions
- Line a baking sheet with parchment paper and set aside. Add the cranberries to a mixing bowl.
- In a small saucepan, add the cane sugar and water. Put over medium heat and allow the sugar to combine into the water. Reduce to a simmer and simmer for 3 to 5 minutes until the mixture thickens slightly.
- Add the simple syrup into the cranberries and coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes.
- Add the rolling sugar into a small bowl. Using a pasta spoon (or something that allows the excess simple syrup to drip off), transfer the cranberries to the the bowl with sugar and roll them to coat completely. Place on the prepared baking sheet (you can use a wire rack if you have one, but don't need to).
- Allow to set until dried, about 20 minutes.
- Store in the fridge for up to 1 week.
Video
Notes
- We are making a simple syrup, which is equal parts water and sugar. If you need to coat more cranberries, you can just increase the amount of each of these equally.
- You'll need fresh cranberries for this recipe, don't use frozen as they can shrivel up once thawed and we want these to be plump and pretty as they are being used as a garnish.
- Store extra sugared cranberries in an airtight container in the fridge for up to a week.
Nutrition
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I make these every holiday season! I love them for topping desserts or adding to charcuterie boards.