Sparkly Candied Cranberries for Holidays (Easy Sugared Cranberries)

Sparkly Sugared Cranberries for Holiday Desserts, Drinks, and Snack Boards

Candied cranberries (also called sugared cranberries) are one of those little “extra” touches that make everything look instantly festive. They’re sweet, tart, and crunchy on the outside—then you get that bright cranberry pop in the middle. Add them to a dessert platter, float a few in a holiday punch, or pile them next to rosemary sprigs on a cheese board and watch people act like you hired a caterer.

This recipe has a special place in my heart. If you had asked my mom what kind of candy she enjoyed most, she would have given two answers:

1. Chocolate so dark it was barely sweet anymore; and
2. These candied cranberries.

She used to save extra bags of cranberries from Thanksgiving so she could make them again later in the year. They’re simple, beautiful, and (fair warning) ridiculously snackable.

Want more holiday ideas? These are also fun for gift boxes and party tables—especially alongside our Christmas Eve Box traditions or a batch of Valentine’s treats.

What Are Candied Cranberries?

Candied cranberries are whole cranberries coated in a sweet layer of sugar so they look like tiny red jewels. The classic version uses a simple syrup to help the sugar stick, then finishes with a roll in sugar for that sparkly, crunchy coating.

There are also “viral” versions floating around the internet that use different soaking liquids or powdered sugar methods. If you’re curious about the trend and variations people make, this overview from Simply Recipes is a helpful read (non-affiliate).

Fresh vs Frozen Cranberries (Yes, You Can—But Read This)

Fresh cranberries give the best sparkle and texture. Frozen cranberries can work in a pinch, but they often release extra moisture as they thaw. That can make them shrivel slightly and can also keep the sugar from sticking as evenly.

If you want to try frozen cranberries anyway, here’s how to get the best result:

• Thaw completely before starting.
• Pat them very dry with paper towels (moisture is the enemy of sparkle).
• Expect a softer finish and potentially less “snowy” sugar coating.

How to Make Sugared Cranberries Easily in 3 Steps

Below is the simple 3-step process. (Scroll down to the recipe card for exact measurements and full instructions.)

Step 1: Steep the cranberries

This step helps the coating adhere and gives the cranberries that signature sweet-tart bite. Don’t rush it—this is where the magic starts.

Step 2: Roll the cranberries in sugar

Work in small batches so they coat evenly. If the sugar starts clumping, swap in fresh sugar for the prettiest finish.

Step 3: Let them dry so they don’t stick

Spread them out so air can circulate. A silicone baking mat makes cleanup easy and helps prevent sticking. If you love using silicone mats in the kitchen, check out our guide on great uses for silicone baking mats.

Pro tip: If you’re buying kitchen supplies online, make sure to check our kitchen deals first.

Tips for the Best Sugar Coating (So They Turn Out Sparkly)

• Dry is key: If the cranberries are wet when you coat them, the sugar can melt or clump instead of crystallizing.
• Don’t overcrowd: Coat in batches and spread in a single layer to dry.
• Give them time: If they still feel tacky, they need more drying time before storing.
• Fix a “weepy” batch: If they start looking glossy after a day, roll them in fresh sugar again right before serving.

How to Use Candied Cranberries

These aren’t just for snacking (although… they rarely survive long enough at my house). Here are easy ways to use them:

• Desserts: Pies, cheesecakes, cupcakes, brownies, and cookie platters
• Drinks: Float a few in punch, cocktails, mocktails, or a sparkling water “holiday spritzer”
• Charcuterie boards: Add color and a sweet-tart bite next to brie, cheddar, nuts, and chocolate
• Breakfast: Sprinkle on yogurt bowls, waffles, or oatmeal for a festive twist

Eat Your Candied Cranberries While They’re At Their Best

Candied cranberries are best within a few days for the crunchiest, prettiest finish. Over time, the sugar coating can start to soften as the cranberries naturally release moisture.

How to store: Keep them in an airtight container at cool room temperature. Avoid humid spots (like right next to the stove) and keep them as dry as possible.

Do you need to refrigerate them? Usually no—refrigeration can add moisture and soften the sugar faster. If your kitchen is very warm or humid, you can chill them briefly, but let them come to room temperature before serving and expect the coating to soften sooner.

Candied Cranberries FAQ

Can you use frozen cranberries to make candied cranberries?

Yes, you can—but fresh cranberries work best. Frozen cranberries often release more moisture as they thaw, which can make them shrivel slightly and may prevent the sugar from sticking as evenly. If you use frozen cranberries, thaw completely, pat very dry, and expect a softer texture with a less sparkly finish.

Why won’t the sugar stick to my cranberries?

This usually happens when the berries are too wet or the coating step is rushed. Make sure the cranberries are well-drained, work in small batches, and give them time to dry in a single layer. If needed, roll them in fresh sugar right before serving.

How long do sugared cranberries last?

They’re best within a few days for maximum crunch and sparkle. After that, the sugar may start to soften. If they lose their “snowy” look, a quick re-roll in sugar can refresh them for serving.

Can I make candied cranberries ahead of time?

Yes! For best results, make them 1–2 days ahead and store them in an airtight container at room temperature. If you’re making them earlier than that, plan to refresh with a light roll in sugar right before serving.

What sugar works best?

Granulated sugar gives the classic sparkly look. If you try powdered sugar, you’ll get a different (more matte) coating and it can behave differently depending on brand and humidity.

What can I do with the leftover soaking liquid or syrup?

Don’t toss it! Depending on what you used for steeping, it can be delicious stirred into sparkling water, cocktails, mocktails, or even brushed onto cakes for extra flavor.

More Easy Recipes

• Valentine’s Day Pink Strawberry Chocolate Chip Cookies
• Easy Blackberry Pie Bars Recipe
• The Best Chocolate Cookies Recipe Ever

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Candied Cranberries Recipe (Sugared Cranberries)

Easy 3-step candied cranberries.

5 / 5 ( 1 Review )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

• 2 cup sugar
• 2 cup water
• 1 bag Cranberries

Instructions

• Dissolve sugar and water over low heat – bring to a simmer. (Don’t let it boil, but get it that “almost boiling” stage where the bubbles are just starting to form on the bottom of the pan.)
• Take mixture off heat. Add one bag of fresh cranberries. Let steep in the refrigerator overnight (at least 8 hours). Drain off juice and then roll cranberries in granulated sugar. Let them sit out to “dry” on some wax paper (I use a silicon baking mat) for about one hour (in a single layer). Then you can transfer them to a tin or whatever. Just keep them dry. There is no need to refrigerate. These are best if eaten within the first few days

Nutrition

Calories: 1704kcal | Carbohydrates: 441g | Protein: 1g | Fat: 1g | Sodium: 34mg | Fiber: 16g | Sugar: 413g