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How to Make Candied Sugared Cranberries

These sparkling Cranberries are easy to roll in sugar and make the perfect garnish or topper for any cake, cupcake or cocktail.
Course Dessert
Cuisine American
Keyword Candied Cranberries, Sugared Cranberries
Prep Time 10 minutes
Resting Time 8 hours
Author Ali Randall


  • 12- ounce bag fresh cranberries
  • 1 cup water
  • 1.5 cups granulated sugar
  • 1/2 cup coconut sugar


  • Rinse the cranberries and toss any that are damaged or bruised.
  • Transfer the cranberries a large bowl.
  • Add 1 cup cold water and 1 cup sugar to a small saucepan and bring to medium heat stirring constantly until the sugar dissolves.
  • Remove the pan from the stove top and allow the simple syrup to cool for several minutes.
  • Once the simple syrup is cool pour it over the cranberries and refrigerate overnight or until the next day.
  • Transfer the cranberries using a slotted spoon to a parchment paper lined baking sheet and allow the berries to dry for about an hour.
  • They will become tacky to the touch. Fill two small bowls with the remaining sugar and the coconut sugar in each.
  • Save the syrup mixture for your favorite cocktail.
  • Roll or place cranberries a handful at a time in either kind of sugar.
  • Once the cranberries are sugared, store them in an airtight container in the refrigerator until ready to eat or use.