Sugared cranberries are as delicious as they are beautiful and will make your holiday meal even more festive! These little candied cranberries are coated in sugar to make a colorful and sparkly decoration or simply for snacking.
I first made these sugared cranberries to decorate my cranberry meringue pie. I pulled a few cranberries out of the sauce before they popped and rolled them in some sugar simply as a decoration. My son, who is an adventurous eater, asked if he could have the sugared cranberries that were leftover. I thought that they would be super sour and that he was crazy. He loved them and begged me to try one. I was shocked, they were delicious! The sugar on the outside counteracts the tartness, plus they pop when you bite them and have a cool texture!
These sugared cranberries are sure to be a holiday staple in my house from now on!
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🧾 Ingredients and substitutions
- Cranberries - you want the fresh whole cranberries from the produce departement, not dried cranberries.
- Water - (or orange juice.) I like the extra flavor that orange juice brings to the cranberries, but you can easily just use water. Water will give you whiter cranberries.
- Sugar - I like to use organic cane sugar since its vegan and because it has larger grains and sparkles more then granulated white sugar. You can use any type of granulated sugar that you want. (You will need to add sugar to the water or orange juice, and use more for rolling the cranberries in.)
🔪 Helpful tools
Colander - for draining the cranberries from the syrup. You can also use a slotted spoon.
🥄 Instructions
- To create a light syrup, heat water (or orange juice) and sugar in a saucepan until the sugar has dissolved completely and it comes to a boil.
- Turn off the heat, add the cranberries and stir them around in the hot sugar syrup until they are coated well.
- Drain the syrup off of the berries. (Place a bowl under the colander to save the syrup for other uses if desired.)
- Pour 1/3 cup of sugar onto a plate. Scoop out the sticky berries and sprinkle them in the sugar. Shake the plate so that the berries roll around and get coated in sugar.
- Place on another plate to dry completely.
👩🏻🍳 Pro tips
- Don't cook the cranberries in the liquid, you just want to let them get well coated in the syrup and get sticky.
- Allow the syrup to drip off of the cranberries before rolling them in the sugar.
❓ How to use sugared cranberries?
Eat them as a snack or use them as an edible decoration for the following...
- Vegan Cheese Board
- Vegan Cranberry Muffins
- Jellied Cranberry Sauce
- Vegan Cranberry Sauce
- Vegan Cranberry Pie
🥡 Storage
Store your candied cranberries on a plate on the countertop with a tea towel over them. This will keep them dry and sparkly.
❔ How long do they keep?
These sugared cranberries will keep for 2-3 days on the countertop. After a few days, they will start to weep and they will get soggy.
🌟 More holiday recipes
📌 Be sure to follow me on Pinterest for new vegan recipes!
Fresh cranberries coated in sparkling sugar for decoration and snacking.
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Heat water (or orange juice) and sugar in a saucepan until the sugar has dissolved completely and it comes to a boil.
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Turn off the heat and add the cranberries and stir them around in the hot syrup until they are coated well.
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Drain the syrup off of the berries. (Place a bowl under the colander to save the syrup for other uses if desired.)
-
Pour 1/3 cup of sugar onto a plate. Scoop out the sticky berries and sprinkle them in the sugar. Shake the plate so that the berries roll around and get coated in sugar.
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Place on another plate to dry completely.
- Don't cook the cranberries in the liquid, you just want to let them get well coated in the syrup and get sticky.
- Allow the syrup to drip off of the cranberries before rolling them in the sugar.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
