how to: make sugared cranberries

 Sugared Cranberries 2

A few days ago, I shared with you guys our epic Christmas cake: the Stump de Noël.  That thing was a beast of a cake (and so fun to make!). One of the best things about it was the way the meringue mushrooms, sugared cranberries and sugared rosemary sprigs made it into a woodland wonderland of a dessert.  Sugared cranberries couldn’t be simpler to make, and they can be used for so much more than just decorating the Stump! A bowl of them all on their own would make a gorgeous centerpiece for a holiday table, plus they’re surprisingly addictive to snack on.  Stay tuned for a quick yet elegant appetizer using the cranberries – perfect for a winter party!

Sugared Cranberries

p.s. – to make the sugared rosemary sprigs for the Stump de Noël, follow the same process listed here.


  • 1 bag fresh cranberries
  • 1/2 cup granulated sugar plus 1 cup granulated sugar, divided
  • 1/2 cup water


Line a baking sheet with foil and set a wire rack with small holes over the sheet; set aside.  In a small saucepan, heat 1/2 cup of sugar with 1/2 cup of water until the sugar is dissolved to create a simple syrup.  Remove from heat and allow to cool slightly.

Working in two batches, add the cranberries to the simple syrup.  Stir so that the cranberries are fully coated.  Use a slotted spoon to remove the cranberries from the syrup, allowing the excess syrup to drain off back into the pan.  Transfer the berries to the prepared wire rack and allow to sit for 1 hour, to let the syrup dry a bit and become sticky.  After an hour, pour the remaining 1 cup sugar into a shallow dish.  Working in batches, transfer the cranberries to the sugar and roll around to coat.  Remove back to the wire rack and allow to dry fully.  Store in an airtight container in the refrigerator for up to 1 week.

Source: Annie’s Eats; originally adapted from Bakingdom

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