I love these Simple Candied Cranberries and the Cranberry Syrup they yield — they’re beautiful and delicious. Those glossy cranberries look like little snow-kissed jewels, and the pink syrup is irresistible for cocktails, seltzer, or drizzling over desserts.
The process is delightfully simple and gives you two treats from one effort. Make a basic simple syrup, pour it over fresh cranberries, and let them steep overnight. The next day you’ll drain and reserve the syrup, then toss the berries in granulated sugar and let them dry until they form a crisp, sparkly coating.
Store the syrup in a jar in the refrigerator for up to two weeks. The sugared cranberries develop a crunchy shell and a juicy pop—perfect for a holiday cheese board, cookie tray, or to garnish cocktails and desserts.
Cook’s Notes
- Always use fresh cranberries for the best texture and the satisfying “pop.” Frozen berries won’t give the same result.
- Pick through the cranberries and discard any soft or damaged fruit.
- White granulated sugar produces the prettiest, crispiest coating.
- This isn’t a last-minute project: cranberries need to soak in the syrup for at least 12 hours, and after coating they should dry at room temperature for 2–4 hours.
- Allow the berries to fully dry before storing in an airtight container, or the sugar coating will lose its texture.
- Keep finished cranberries refrigerated. They’re typically eaten within a few days, though they should be safe for about a week.
Simple Candied Cranberries + Cranberry Syrup
Rebecca Lindamood
Pin Recipe
Ingredients
- 3 cups water
- 3 cups granulated sugar plus 1 cup extra for coating the cranberries
- 3 cups fresh cranberries 1 bag, picked over to remove soft or bad cranberries
Instructions
-
Combine the water and 3 cups sugar in a heavy saucepan over medium-high heat. Stir until the sugar dissolves. When the syrup is hot and steaming, remove from heat and let cool about 6 minutes. Place the cranberries in a heatproof bowl and pour the syrup over them. Cover and let stand at room temperature for 12 to 24 hours.
-
After the soaking time, strain the syrup into a jar, seal, and refrigerate until ready to use.
-
Spread the remaining cup of sugar on a sheet pan. Add a handful of cranberries, shaking or stirring until well coated, then transfer them to a clean pan in a single layer. Repeat with the remaining berries. Let them dry at room temperature for several hours until the sugar forms a crisp coating. Store in an airtight container in the refrigerator.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation!
Pin Recipe