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Sugared Cranberries

Sugared cranberries in champagne
Casey Barber


  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 cup fresh cranberries
  • 1/4 cup sanding sugar or additional granulated sugar
  • Chef notes

    You don't need to be a pastry chef or a professional baker to add festive, flavorful flair to your holiday recipes. Sugar-coated cranberries that look as if they were kissed by Jack Frost are seriously easy to make. Just add sugar and water!  

    It's snow joke — the method is really that simple: Soak cranberries overnight in simple syrup, then drain and toss in sparkling sugar. Use your sugared cranberries as garnishes for holiday cocktails, as glittery toppings for pies, cakes, or cupcakes, tossed in a refreshing salad, or as a sweet-tart treat on their own.  

    Cook Time: 5 minutes 

    Prep Time: 15 minutes plus overnight soaking time 



    In a small saucepan, heat the sugar and water over medium heat, stirring occasionally to help the sugar dissolve. When the syrup comes to a simmer, remove from the heat. 

    Casey Barber

    Place the cranberries in a heatproof bowl and pour the hot simple syrup over the berries. Let the cranberries soak in the syrup for at least 8 hours or overnight.

    Casey Barber

    Place the sanding sugar in a large bowl. 


    Drain the cranberries (you can reserve the used simple syrup for cocktails; store for up to 1 month in the refrigerator). 

    Casey Barber

    Toss the cranberries in the sanding sugar until completely coated. 

    Casey Barber

    Spread the cranberries out on a rimmed baking sheet until dry, about 30 minutes. Use or store in a lidded container at room temperature for up to 1 week.

    Casey Barber