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Chef Daniela Gerson holding a bowl filled with sugared cranberries.
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5 from 1 vote

Sugared Cranberries

Easily make these sparkling sugared cranberry garnishes to add some pretty holiday flair to any dish or cocktail this festive season!
Prep Time8 mins
Cook Time5 mins
Course: Condiments, garnish
Cuisine: Californian
Servings: 12
Author: Daniela Gerson


  • 1/2 cup water
  • 2 cups sugar divided
  • 12 oz fresh cranberries


  • Wash cranberries and sort out any that don’t look so great.
  • To make the simple syrup, in a medium saucepan, combine 1/2 cup of sugar with ½ cup of water and bring to boil over medium heat. Stir until sugar is compeltley dissolved, 3-5 minutes.
  • Add cranberries and stir so that they are all vosted in the simple syrup. Using a slotted spoon, transfer cranbrries to a write rack to dry for at least an hour.
  • After one hour, roll cranberries in remaining sugar until completely coated.
  • Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
  • After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.


  • When possible, buy organic cranberries.
  • Sugared cranberries will last in the fridge, in an airtight container, for a few days. Just give them a quick toss in sugar to freshen them up.
  • Reserve the simple syrup and use it for cocktails!
  • Experiment with adding flavor to the sugar you roll the cranberries in! Such as vanilla bean or orange zest.