Sugared Cranberries Recipe (2024)

We added lime zest as a garnish on top of these when we served them, and it added a really great extra element to the dish. We served them the day after we made them, and they tasted delicious.

What kind of magic is this? Wow. I used them on a cake andservedthe rest in a cndy dish on a chacuterie board. Rave reviews.

Delicious! Still tangy and sour but surprisingly addictive. I made these to garnish a Christmas cake but had several extras and was popping them into my mouth for days. They do need a fresh roll in sugar on the next day to detract from the sogginess.

Since I am making these for restaurant use, I bought some food safe silica packets to keep these from getting weepy. They work to keep brittle fresh too.

Contrary to some of the recommendations, I’d wait the full 45 min, if not longer. If you don’t wait long enough, with the cranberries still wet from the sugar water mix, it soaks through the granulated sugar you and you won’t get the pretty white frosted look. I made the sugar water a day before, let it cool completely in the fridge. Then I soaked the cranberries in the water mix and left it out to dry on the drying rack. I didn’t have any issues with cranberries falling through.

I saved some time by putting the cranberries in a Ziploc bag with the sugar and using the shake-and-bake method to coat the berries.

I found this did not work at all. The sugar syrup beaded up on the cranberries. I could see this was happening so I abandoned the first batch and did a second, washing the cranberries with a little dish soap, thinking they might be coated in some kind of fruit wax. It still didn't work. The cranberries were never fully coated in the syrup and once they were dry barely any granulated sugar stuck to them.

Help. I have zero ideas on how long to cook the sugar. What does shimmer around the edges mean? Is there a temperature? Thanks.

This was a lovely, not-too-sweet cake to bring to a coffee hour. The chopped cranberries give a festive touch and a pleasant tart kick when you get a bite. The spices worked well, but I would increase all slightly the next time I make this. But I love cardamom. Cinnamon would be a nice replacement if you don't love it the way I do. I made it in an architectural Nordicware pan and surrounded it with sugared cranberries - it was stunning and brought the holiday cheer.

I saved some time by putting the cranberries in a Ziploc bag with the sugar and using the shake-and-bake method to coat the berries.

Contrary to some of the recommendations, I’d wait the full 45 min, if not longer. If you don’t wait long enough, with the cranberries still wet from the sugar water mix, it soaks through the granulated sugar you and you won’t get the pretty white frosted look. I made the sugar water a day before, let it cool completely in the fridge. Then I soaked the cranberries in the water mix and left it out to dry on the drying rack. I didn’t have any issues with cranberries falling through.

I’m not sure what sort of cooling rack would hold cranberries. My cooling racks can hold cookies, etc., but cranberries would fall through the wire bars instantly. I’m just going to let these cool on a plate or some parchment paper and hope for the best! Happy Holidays to all!

I use superfine sugar instead- sticks much better

You don’t necessarily need to wait thirty full minutes to coat the cranberries with the granulated sugar—the idea is to wait until the syrup coating is tacky, not wet. For my smaller batch, that was only 6-7 minutes.

Since I am making these for restaurant use, I bought some food safe silica packets to keep these from getting weepy. They work to keep brittle fresh too.

I used these to decorate a Christmas cake and they were beautiful, but I am the only one of 6 at the table who ate more than one. My sister in law tried one tentatively and made a quizzical look before indiscretely pushing them to the side of the plate. I couldn’t blame her. Maybe they needed to soak in syrup longer and get more uniformly coated in sugar. I rushed the process to no good effect.

So pretty and so popular on the New Year's Eve dessert table. Some called them "rather addictive." To give the sugar a better chance of sticking, I cooked the syrup a bit longer and didn't wait 45 minutes to roll them in sugar. No need to do only a few at a time - just throw them all in and roll away.

Didn’t work great. Syrup drained right off the cranberries, so they only got a partial coating of the final sugar. Maybe coating them sooner would have been helpful?

I added a couple drops of vanilla extract to the syrup and it worked very well. Make SURE to wait 45 minutes for them to dry after the syrup dip if you want an even coating. Definitely serve room temp and not cold, and they seem sweeter the next day.

Raw cranberries?

Who knew cranberries could be so good? Besides decorating a cake with them, these were a fun treat to add to a chacuterie board or serve in a candy dish