I’m so glad to see the response I received on my eggless orange cranberry loaf that I posted just a couple of days ago. I was also asked about the sugared cranberries that I used as a garnish. And so, I thought I’d make a separate post on it since it rightly deserves a post on its own. These sparkling cranberries are really easy to make and perfect for garnishing your Holiday treats! They look so festive and add that ‘wow’ factor to the simplest looking dessert or drink! They would make a perfect addition to your Holiday table or decor.
What are candied cranberries?
Candied cranberries, sugared cranberries, or sugar-coated cranberries, or frosted cranberries call them what you may are nothing but fresh cranberries coated with simple syrup and rolled in sugar. Some recipes use a mix of water and egg white instead of simple syrup. I prefer using the syrup over the egg white method. As for how they taste? Even though they are coated with sugar, they are not sweet all the way through. The cranberries are still tart since they are not cooked in the sugar syrup. But you will enjoy the contrast of the tart cranberries and the sweet, crunchy sugar coating. It is surprisingly delicious and very moreish!
Ingredients needed to make these sparkling cranberries
You need just three basic ingredients to make these candied cranberries! The fourth one i.e. orange zest is completely optional, but I love to include it.
How to make candied cranberries – Step by step process
Step 1: Simple syrup
Combine 1/2cup each sugar and water in a medium saucepan set over medium heat. Cook until the sugar dissolves. Bring to a simmer, about 3 to 4 minutes. (Photos 1 to 4)
Add 1/2 tablespoon of orange zest and mix well. Switch off the heat. Set aside until it turns lukewarm. Check for the consistency of the syrup. It should be slightly thick and sticky. (Photos 5 and 6)
Step 2: Add fresh cranberries to the syrup
Add the cranberries to the saucepan, stir to coat evenly with the syrup. Steep for 10 to 15 minutes. At this stage, you can proceed to the next step or you can let the syrup come to room temperature. Cover the saucepan and refrigerate overnight. (Photos 7 to 9)
Step 3: Strain the cranberries and allow them to dry
Line a baking tray with parchment paper. (Photo 10) Strain the cranberries, transfer them to the prepared baking tray in a single layer. (Photos 11 to 13) Allow it to dry for 30-45 minutes or up to an hour if it is humid where you live.
Step 4: Toss in sugar
Place 1/2 cup granulated sugar in a shallow bowl or tray. Line another baking tray with parchment paper and set it aside. Toss a few cranberries in the sugar at a time and transfer them to the prepared tray. (Photos 14 and 15)
Repeat until the rest of the cranberries are coated. Let stand for an hour or until dry. (Photo 16)
Storage suggestions
Store sugared cranberries in an airtight container for up to two days at room temperature. You can also refrigerate them in an airtight container for three days. Depending on the freshness of the cranberries, they might start to ‘weep’ and turn slightly soft. If you see that happening, then simply roll them again in sugar to get that even crunchy sugar coating. If they have turned too soft for your liking, cook it down with a little more sugar to make a quick jam or sauce. I do not suggest freezing sugared cranberries. The sugar coating will dissolve as the cranberries thaw. You can freeze them only if you intend to eat them as a frozen snack. It is best to make as much as you need instead of making a big batch. I made a small batch using just 1 cup of cranberries since I needed it to garnish my cranberry orange loaf.
Variations
Vanilla: You can infuse the simple syrup with vanilla pods or vanilla extract. Or coat the cranberries with vanilla sugar. Sugared cranberries and rosemary: Throw in a few sprigs of rosemary along with the cranberries in the simple syrup. Follow the same process to make candied rosemary.
Ways to use sugared cranberries
Skewer some sugared cranberries onto a toothpick or cocktail picks and use them to garnish your cocktails/mocktails. As a topping for frozen treats, tarts, and cakes, from loaf cakes, quick breads, cupcakes, bundt cakes, to cheesecakes! These sugared cranberries will definitely add a gourmet touch to your baked goods. A fun addition to your holiday charcuterie board. Garnish your Holiday meals or sides with sugared cranberries to make it look more festive. Simply enjoy it as a snack!
Recipe Tips
Rinse, pick, and dry the cranberries: Rinse the cranberries well. Pick out the ones that are bruised or soft. Pat dry with a clean kitchen napkin. They should be dry before adding them to the syrup or the syrup will get diluted with the extra water. The cranberries won’t get as sticky and the sugar won’t stick well. Best sugar for sugared cranberries: Granulated sugar is the best for this recipe. I’ve also had good results using castor sugar/superfine sugar. Consistency of the syrup: Do not overcook the syrup. It will turn too thick and crystallize leaving a white layer on the cranberries. Do not cook cranberries in the syrup: Do not cook the cranberries in the simple syrup or they will burst open. We just need to coat them with syrup in order to make them sticky. Drying time for cranberries coated in simple syrup: My cranberries had dried up in about 35 minutes, they were not wet but sticky. If it is humid where you live, it will take longer to dry. Don’t discard the sugar syrup and leftover sugar crystals: Strain the syrup and use it to sweeten drinks, knead it with wheat flour to make sweet paratha’s, sooji halwa, or even brush it on cake layers to add moisture. Leftover sugar can be used in desserts or to sweeten hot tea/coffee. Don’t dump the entire batch in sugar: The cranberries are sticky and dumping the entire batch will cause the sugar to turn clumpy. Coat the cranberries in batches or change the bowl with fresh sugar.
★ Did you enjoy this candied cranberry recipe? If you try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
