Mimi's Organic Eats » Christmas Recipes » Homemade Sugared Cranberries

Homemade Sugared Cranberries

Homemade Sugared Cranberries are an easy and delicious holiday treat. You can make them with just two ingredients 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 my Eggless Sourdough Molasses Cookies, Peanut Butter Pretzel Christmas Crack, or my Candy Cane Crunch Dark Chocolate Cookies.

sugared cranberries
vegan cranberry and orange cake

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! I love topping cupcakes or cakes with sugared cranberries. Or, adding them to something simple like a cheeseboard makes them little sweet snack bites. They would also make a great addition to a holiday cookie box!

sugared cranberries

Ingredients for Homemade Sugared Cranberries

Organic Cranberries

Wholesome Organic Cane Sugar

Tools Needed

Small Pot

Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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sugared cranberries

How to Make Homemade Sugared Cranberries

Step 1

Line a baking sheet with parchment paper and set aside.

Step 2

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.

Step 3

Add the cranberries into the simple syrup and coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes.

Step 4

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.

vegan cranberry and orange cake

FAQ's

What can I use sugared cranberries for?

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. Try my Vegan Cranberry and Orange Cake for a holiday inspired naked cake.

How do you store sugared cranberries?

Store in the fridge for up to 1 week.

Craving More?

sugared cranberries

Homemade Sugared Cranberries

Mimi Council
Homemade Sugared Cranberries are a holiday treat that is so easy to make. You can eat these plain as a sweet snack, serve as a garnish on charcuterie boards, or add as a topping to cakes and cupcakes.
Prep Time 15 minutes
Drying Time 20 minutes
Total Time 35 minutes
Course Ingredient
Cuisine American
Makes 2 cups
Calories 379 kcal

Ingredients
 
 

  • 226 grams cranberries
  • 57 grams cane sugar
  • ½ cup water

Topping

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • 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 cranberries into the simple syrup 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

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 379kcalCarbohydrates: 98gProtein: 1gFat: 0.4gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 6mgPotassium: 92mgFiber: 4gSugar: 90gVitamin A: 68IUVitamin C: 16mgCalcium: 12mgIron: 0.3mg
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  1. Pingback: Vegan Orange and Cranberry Cake | Mimi's Organic Eats

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