This post may contain affiliate links. Please read our disclosure policy.
These candied cranberries are my go-to holiday garnish. I tested different soaking and drying times to get the perfect sparkle without bursting the berries. They’re crisp, sweet, and beautifully frosted. Once you make them this way, you’ll never go back.
I’ve been making these candied cranberries for years and they’ve become one of my favorite holiday garnishes. I love how something so simple can instantly make any dessert or drink sparkle. I tested different soaking times and sugar coatings to find the perfect balance of sweetness and crunch without bursting the berries.
This method uses a warm simple syrup that coats the cranberries without cooking them. Letting them dry until tacky before rolling in sugar gives you that classic frosted look that lasts for days. I like to re-roll mine in sugar once more for an extra sparkly finish.
After years of testing dessert toppings and garnishes, I can confidently say this method gives you the best texture and shine every time. These cranberries are more than decoration—they’re the easiest way to make your holiday desserts look and taste professional.
How I Tested This Recipe
When I first started making candied cranberries, I thought it would be as simple as tossing them in sugar. But the trick is all in the timing. If the syrup is too hot, the berries burst and turn into a sticky mess. If they don’t dry long enough, the sugar slides right off.
I tested different soaking times, sugar ratios, and drying periods to find the method that gives the best sparkle and crunch. Letting the cranberries sit in warm syrup for just a few minutes gives them the perfect glossy coat without softening them. Once they’re tacky and ready to roll, a double sugar coating creates that frosted, jewel-like finish that makes every dessert look bakery-ready.
Now, this method works every single time—reliable, beautiful, and simple enough for anyone to master.
Ways to Use Candied Cranberries
These sparkling cranberries instantly make any dessert or drink feel festive. I love using them to top cheesecakes, cupcakes, or holiday bundt cakes. You can also scatter them around a dessert platter or use them to garnish cocktails, punch bowls, or even a simple tray of cookies.
They’re an easy way to take your presentation from homemade to polished with almost no extra effort. Whether you’re hosting or gifting, these bright, sugar-coated berries make everything look more special.
How to Make Candied Cranberries
Viral candied cranberries are easy to make and totally addictive. Follow these simple steps, or you can also jump to the recipe card below for the full recipe.
Make the simple syrup: In a medium saucepan, combine 1 cup of water and 1 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for about 2–3 minutes, it should be warm, not boiling.
Coat the cranberries: Add the cranberries to the warm syrup and gently stir to coat. Let them sit in the syrup for about 5–10 minutes. Avoid letting the mixture get too hot or the cranberries will burst.
Dry the cranberries: Using a slotted spoon, transfer the cranberries to a wire rack (place parchment or a baking sheet underneath to catch drips). Spread them into a single layer and let them dry for about 45–60 minutes, or until tacky but not wet.
Sugar the cranberries: Place the remaining ½ cup sugar in a shallow bowl or rimmed baking sheet. Roll the tacky cranberries in the sugar until evenly coated. If you want an extra sparkly look, do this step twice — let them dry for 15 minutes and re-roll in sugar.
Let set and store: Return the sugared cranberries to the rack and let them dry completely for about 1 hour. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
More Cranberry Recipes
Tap stars to rate!
Candied Cranberries Recipe
Ingredients
- 3 cups fresh cranberries
- 1 cup water
- 1½ cups granulated sugar, divided (1 cup + ½ cup)
Instructions
- Make the simple syrup: In a medium saucepan, combine 1 cup of water and 1 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for about 2–3 minutes, it should be warm, not boiling.1 cup water, 1½ cups granulated sugar
- Coat the cranberries: Add the cranberries to the warm syrup and gently stir to coat. Let them sit in the syrup for about 5–10 minutes. Avoid letting the mixture get too hot or the cranberries will burst.3 cups fresh cranberries
- Dry the cranberries: Using a slotted spoon, transfer the cranberries to a wire rack (place parchment or a baking sheet underneath to catch drips). Spread them into a single layer and let them dry for about 45–60 minutes, or until tacky but not wet.
- Sugar the cranberries: Place the remaining ½ cup sugar in a shallow bowl or rimmed baking sheet. Roll the tacky cranberries in the sugar until evenly coated. If you want an extra sparkly look, do this step twice — let them dry for 15 minutes and re-roll in sugar.1½ cups granulated sugar
- Let set and store: Return the sugared cranberries to the rack and let them dry completely for about 1 hour. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
- To Store: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- To Make Ahead: Prepare 1–2 days in advance. Store covered and re-roll in sugar before serving for the best sparkle.
