Baking Basics: How to make sugared cranberries

It’s been a while since I did a baking basic, but here’s a super easy one for your holiday desserts: sugared cranberries.

Sugared Cranberries via Bakers Royale copy1

Sugared Cranberries

Simple in design, these sparkling cranberries are festive and will quickly dress up any recipe.

I’m keeping this short, like . . . “The end”.

Sugared Cranberries from BakersRoyale11


Oh, and don’t forget to come back tomorrow to see one of a few recipes in which I will be using these beauts (Honestly, I’m so off—beauts? It’s staying, no editing).

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Sugared Cranberries via Bakers Royale copy 210x260

this recipe

Sugared Cranberries

Yield: Makes 2 cups


  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 cups fresh cranberries, room temperature
  • 1 1/2 cups granulated sugar (for rolling)


  1. Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved.
  2. Place cranberries in pan and submerge. Make sure cranberries are well coated. Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour.  Separate cranberries as much as possible to avoid clumps of simple syrup that will lead to clumps of sugar.
  3. Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1hour.

A few notes:

  • Do not use frozen cranberries. I tried, it doesn't coat evenly since some parts of the cranberry can end up slightly shriveled when brought to room temperature.
  • I used regular granulated sugar for the coating. Superfine sugar is not necesssary, so you can skip buying it or making it by taking regular sugar and putting it through a food processor. As you can see regular sugar works out just fine.
  • Make sure the simple syrup is dried to a sticky touch or you will end up with clumps of sugar rather than an even coating.

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  1. Avatar for Naomi RobinsonMonica says

    How should these be stored: at room temperature or in the fridge? Also–how long do they last?

    • Avatar for Naomi Robinson

      Naomi replied: — December 3rd, 2012 @ 1:22 pm

      Monica- They will last up to one week. I store mine lightly covered in the refrigerator.

  2. Avatar for Naomi RobinsonDiana says

    I just made these. Super cheap, they look beautiful and taste yummy! My 2yo daughter loves them too!
    Thank u! :)

  3. Avatar for Naomi RobinsonLindsey | Lou Lou Biscuit says

    Just made these, and they turned out perfect! Thanks for the great tutorial. I also used the same method on some rosemary stems and they look like snowy pine branches! :)