Easy Two Ingredient Sugared Cranberries are the perfect accompaniment to fancy desserts, charcuterie and cheese boards, or holiday snacking – the ultimate sweet-tart combination.

This right here is going to be the easiest post ever on Bunsen Burner Bakery.  The easiest.  Two ingredients.  

Three, if you count water, which technically is an ingredient, but it probably flows freely from your kitchen faucet so you don’t have to obtain it separately.  So we’ll go with two ingredients.

Sugar.  Fresh cranberries.  That’s it.  One, two.  I told you this sugared cranberries recipe was easy! And really, you get not just sugared cranberries but also cranberry-flavored simple syrup and cranberry sugar out of the deal.  So two ingredients, three recipes.

Now that is some math I can really support.

I originally made these with grand visions of fancy desserts, topped with heaping piles of sugared cranberries.  But instead… we ate them.  

Okay, not all of them, and I have a few recipes headed your way starring some of these beauties, but far more went right into my mouth than I originally anticipated.

There is something so addictive about that sugary sweet, sour tart, “pop!” from each bite.  So, so, delicious.

I also served the cranberries on our charcuterie board, and they were a huge hit.  Cured meats, fancy cheeses, some black lava cashews, and a sprinkle of sparkling sugared cranberries.  A little sweet to pair with all that savory.  

Someone likened these sugared cranberries to gourmet sour patch kids.  I dig it.

Most importantly, save the simple syrup after tossing the cranberries and save the sugar you use to coat the cranberries.  Hello – cranberry simple syrup, perfect for drinks.  And cranberry sugar, perfect for baking.  Win-win!

Whether you call them sugared cranberries, candied cranberries, or frosted cranberries, these will be a total hit at all your fall and winter gatherings!

Ingredients and Substitutions

As mentioned above, there are very few ingredients necessary. For this recipe, you’ll need:

• Cranberries (12 ounces): I generally use fresh cranberries, but frozen ones work here as well! No need to thaw before using.
• Granulated Sugar (2 cups)
• Water (1/2 cup): If you want to play up the tartness of the cranberries and add a little citrusy punch, try using freshly squeezed lime juice or orange juice instead of the water!

How to Make Sugared Cranberries

1. Prepare the Simple Syrup: Combine equal amounts of sugar and water (or citrus juice, if using) in a saucepan. Heat until the sugar dissolves completely.
2. Submerge the Cranberries: Add the cranberries to the simple syrup, stirring until fully coated with simple syrup. Remove the cranberries from the simple syrup with a slotted spoon and transfer to a piece of parchment paper, allowing the cranberries to cool and dry slightly, about 30 minutes.
3. Coat with Sugar: Roll the cranberries in granulated sugar until evenly coated.
4. Dry the Cranberries: Place the sugared cranberries on a wire rack or a piece of parchment paper and allow them to dry for at least an additional hour.

How to Store Sugared Cranberries

If you’re not using your sugared cranberries right away, let them dry completely and then transfer to an airtight container and store them in the refrigerator. Storing in the refrigerator helps keep the cranberries crisp, maintaining the characteristic “pop” when you bite down on one.

However! If you’ve used them to decorate a dessert, like a cake, that does not require refrigeration, what should you do? The sugared cranberries are fine to remain at room temperature for a few days, and we can understand why with my favorite subject… kitchen chemistry!

Kitchen Chemistry

Sugar is hygroscopic, meaning it absorbs water from the cranberries and the surrounding environment. The crystalline sugar structure creates a barrier, reducing the water activity in and around the cranberries. This inhibits the growth of microorganisms, extending the shelf life of the cranberries by preserving them in the sugar.

You’ll find that the cranberries will get a little softer at room temperature, but they remain safe to eat for 2 to 3 days.

As far as long-term storage, you can technically freeze sugared cranberries, but the sugar coating will get soft and sticky again when the cranberries thaw. You can roll them in more sugar to recreate the sparkling sugar coating, but don’t plan on using them straight from the freezer!

Recommended Tools to Make Sugared Cranberries

• Saucepan: Use a saucepan or shallow saute pan to combine the sugar and water to make the simple syrup.
• Spider Strainer: A slotted spoon or a large spider strainer/skimmer is the best way to remove the cranberries from the simple syrup.
• Parchment Paper: Use long sheets of parchment paper to dry the cranberries.
• Wire Rack: Cranberries can be dried on a wire rack or additional parchment paper.

Tips and Tricks for the Best Sugared Cranberries

1. Choose Fresh Cranberries: Opt for fresh cranberries, if possible, as their firm texture makes for the best results. If fresh ones are not available, frozen cranberries will work as a backup.
2. Dissolve Sugar: Make sure the sugar dissolves completely in the simple syrup. This ensures an even coating on the cranberries and helps the sugar crystallize.
3. Add Flavors: Make your sugared cranberries stand out by adding additional layers of flavor. Replace the water with lime juice or orange juice to make the simple syrup, or add a splash of vanilla extract or citrus zest.
4. Shake Off Excess Sugar: Before placing the cranberries on a wire rack or clean parchment paper to dry, give them a gentle shake in the sugar bowl. This helps remove any excess sugar and prevents clumping during the drying process.
5. Save the Syrup and Sugar: Save any leftover simple syrup or sugar from rolling the cranberries. The cranberry-infused simple syrup is delicious in cocktails, while the cranberry-flavored sugar can be used for baking.
6. Serving Ideas: Beyond snacking, sugared cranberries are delicious as a garnish for desserts, salads, cocktails, or charcuterie and cheese boards.
7. Storage: Store sugared cranberries in an airtight container in the refrigerator for up to a week.

How to Use Sugared Cranberries:

• as a topping on Lemon Pie Bars
• on top of a Soft Pretzel French Toast Casserole
• in Cranberry Lime Bars
• as a garnish for Cranberry Cider Champagne Punch
• on this beautiful Cranberry Cheesecake
• to decorate a Cranberry Orange Bundt Cake