Sugared Cranberries

Sugared cranberries, also called candied cranberries, are fresh berries soaked in orange-cinnamon syrup and rolled in superfine sugar. They’re a sweet-tart holiday snack and sparkling garnish for desserts and drinks.

Sugared Cranberries With Orange and Cinnamon

I’ve been making sugared cranberries for close to 25 years, and friends and family still request them every holiday season. Beneath that sparkling sugar coating, the berries stay tart. The contrast is what makes them so good, whether you’re eating a handful or adding a few to dessert.

Cranberries aren’t Mediterranean, but serving fruit for dessert is a familiar part of Mediterranean cooking.

I flavor the soaking syrup with orange peel and a cinnamon stick, one of my favorite combinations. Both are optional, but they bring a citrus aroma and warm spice to the berries and leave you with a flavored syrup worth saving.

Start the day before you want to serve them. The cranberries soak in the refrigerator for 8 to 24 hours, then need another 60 to 90 minutes to dry after sugaring. There’s little work involved, but giving them that time is important.

Ingredients for Sugared Cranberries 

Fresh cranberries, sugar, and water form the base. Orange peel and cinnamon add flavor without making the process more complicated.

• Fresh cranberries: Use 12 ounces, rinsed and sorted to remove any shriveled or broken berries. Choose fresh rather than frozen and thawed cranberries; thawed berries can pop, and you want them to remain whole.
• Granulated sugar: Dissolve 1½ cups in the same amount of water to make the soaking syrup.
• Orange peel: The outer peel of one orange adds citrus flavor. Leave behind as much white pith as possible and save the fruit for another use. You can omit the orange if you prefer.
• Cinnamon stick: One optional cinnamon stick adds warm spice to the syrup.
• Superfine sugar: Use ¾ cup for the coating. Also sold as baker’s sugar, it has smaller crystals than granulated sugar but is not powdered sugar. The fine crystals cling to the berries and give them their sparkling finish.

How to Make Sugared Cranberries

Make the syrup and soak the berries the day before, then coat and dry them before serving. Have two baking sheets ready: one for rolling the cranberries in sugar and another lined with parchment for drying.

1. Prepare the fruit. Rinse and sort 12 ounces of fresh cranberries, discarding any shriveled or broken berries. If using the orange, remove strips of the outer peel with a vegetable peeler, leaving behind the white pith.
2. Make the syrup. Set a medium saucepan over medium heat. Add 1½ cups granulated sugar, 1½ cups water, the orange peel, and one cinnamon stick, if using. Bring to a simmer, stirring occasionally until the sugar dissolves. Remove from the heat and let cool for about 5 minutes.
3. Soak the cranberries. Stir the cranberries into the syrup, then transfer the berries, syrup, orange peel, and cinnamon stick to a bowl or container. If the cranberries float, use a small dish to weigh them down. Cover and refrigerate for at least 8 hours or up to 24 hours.
4. Drain well. Spread ¾ cup superfine sugar on a rimmed baking sheet. Line a second baking sheet with parchment paper. Set a fine-mesh strainer over a bowl and drain the cranberries, reserving the syrup for drinks or another use. Give the strainer a good shake to remove excess liquid.
5. Coat in sugar. Use a slotted spoon to transfer the drained cranberries to the sugar, one spoonful at a time. Shake the baking sheet back and forth to coat the berries evenly.
6. Dry, then serve. Use your fingers to transfer the coated cranberries to the parchment-lined baking sheet, keeping them from touching. Repeat until all the berries are coated. Let dry at room temperature for 60 to 90 minutes, then serve as a snack or use to decorate desserts and drinks.

Tips for an Even Sugar Coating

The important balance is to drain away excess syrup while leaving the berries moist enough for the sugar to stick.

• Keep the cranberries whole. Don’t add them to piping-hot syrup, which can cause them to pop.
• Drain without drying them out. Shake off excess syrup, then move on to coating. Unlike the final drying step, this stage does not require leaving the berries out to dry.
• Work one spoonful at a time. Small batches make it easier to roll the berries through the sugar and coat them on all sides.
• Leave space on the drying tray. Arrange the sugared berries so they don’t touch.
• Choose superfine sugar when possible. Granulated sugar can work for the coating, but the finer crystals stick better and give a more delicate finish.

How to Make Superfine Sugar

If you can’t find superfine sugar, make it from granulated sugar in a food processor. Pulse 6 to 8 times, checking as you go.

Stop when the crystals are smaller but still visible. You want fine, sparkling grains, not a powder.

How to Serve Sugared Cranberries

Sugared cranberries are edible, so don’t save them just for decoration. Serve a small bowl for snacking, or use their bright color and sweet-tart flavor to finish a holiday dessert.

• Dress up creamy desserts. Add a few berries to olive oil chocolate mousse or crema catalana.
• Add color to a holiday treat tray. Scatter them among cookies, candied orange peel, and chocolate-covered dates.
• Decorate cakes and cupcakes. Arrange the berries on top for a sparkling red finish.
• Garnish drinks. Thread a few onto a cocktail pick or use them to decorate a glass of sparkling wine.

Ways to Flavor Sugared Cranberries 

Orange and cinnamon are a lovely starting point, but you can give the soaking syrup a different character with herbs or spices. Add your chosen flavorings when making the syrup.

• Warm spices: Try a few cloves, cardamom pods, or allspice.
• Fresh herbs: Rosemary or thyme adds an herbal note, especially if you plan to use the leftover syrup in drinks. Orange and rosemary is another favorite combination of mine.
• Fresh ginger: Adds a spicy kick to balance the sweetness.

Keep the cranberry quantities, soaking time, and sugar coating the same.

Save the Cranberry Soaking Syrup

Don’t pour the syrup down the drain! After soaking the cranberries, it takes on a rosy color along with the flavor of any orange peel, herbs, or spices you’ve added.

Strain it into a jar or bottle, cover, and refrigerate. Here are a few ways to put it to use:

• Flavor sparkling water. Stir in a little syrup for a simple drink with a hint of fruit and spice.
• Make an Italian soda. Add a splash of half-and-half to the sweetened sparkling water. I used to make these all the time as a kid.
• Sweeten a cocktail. Add some syrup to a vodka soda and garnish with sugared cranberries and a sprig of rosemary.
• Dress up sparkling wine. Pour a little syrup into a champagne flute, then top with your favorite bubbly.
• Moisten cake layers. Brush or drizzle the syrup over cake layers before assembling.

Make-Ahead and Storage

Plan ahead: Refrigerate the cranberries in their soaking syrup for 8 to 24 hours. After coating them in sugar, allow 60 to 90 minutes for drying before serving or storing.

For the best sugar coating: Store the dried sugared cranberries in an airtight container in a cool, dry place. They look and taste their best within 2 to 3 days. The coating can become damp and soften over time, especially in humid conditions.

Keep the syrup separately: Store the strained soaking syrup in a covered jar or bottle in the refrigerator.

More Holiday Treats With Fruit and Nuts

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Candied Orange Peel

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Chocolate Covered Dates

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Red Wine Poached Pears

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Candied Almonds with Cinnamon and Vanilla (Almendras Garrapiñadas)