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sugar-coated cranberries in a small white bowl

Sugared Cranberries (aka Candied Cranberries)

  • Author: Lauren Grant
  • Prep Time: 0 minutes
  • Cooling + drying time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cup 1x
  • Category: Snack
  • Method: stove top
  • Cuisine: American
  • Diet: Gluten Free


Sparkly, sweet and tart—sugared cranberries are the perfect holiday sweet-tart snack, dessert garnish, or charcuterie board addition.


  • ¾ cup granulated sugar, divided
  • 1 cups fresh cranberries, rinsed and dried


  1. Combine ½ cup sugar and ½ cup water in small saucepan, bring to a simmer and cook until sugar has dissolved. Remove from heat and let cool to room temperature.
  2. Add cranberries to syrup and stir to coat.
    fresh cranberries in a sugar syrup in a liquid measuring cup
  3. Using a slotted spoon, transfer cranberries to a wire rack; let dry 45 minutes. Reserve syrup for another batch of candied cranberries or use in cocktails and drinks.
    syrup-coated cranberries on a wire rack set in a baking sheet
  4. Add remaining ¼ cup sugar to a shallow dish. Add a few syrup-coated cranberries to sugar and toss to coat; transfer back to wire rack. Repeat with remaining cranberries.
    a hand tossing cranberries in sugar
  5. Use as desired. Store in an airtight container at room temperature for 2–3 days. If the cranberries start to weep, toss them in a bit more sugar.


  • If the cranberries start to “weep” after a few days, roll them in additional granulated sugar and use as desired.
  • Store sugared cranberries in an airtight container at room temperature for 2–3 days.
  • See recipe article for flavor variations.

Keywords: candied cranberries, sugared cranberries

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