These Sparkling Cranberries (Sugared Cranberries) are a beautiful and delicious addition to your holiday meals!
I love the magic that comes with the holiday season, and cooking things that are special and unique.
These Sparkling Cranberries (Sugared Cranberries) are just that!
Plus I do love sparkle, especially in food!
These Sugared Cranberries are incredibly easy to make, and look amazing.
Just roll them around in some simple syrup, let them sit until they are sticky but not dry, and then roll around in sugar. That’s it!
The leftover syrup can be used in any way that you would use a simple syrup like cocktails, drinks, or desserts.
It will not have the same flavor as a Cranberry Simple Syrup, but there will be a hint of flavor there depending on how you use it.
I always wanted to make these but never did for the longest time.
They are SO easy and SO beautiful! So now I make them every year for Christmas and Thanksgiving.
Make sure you use fresh cranberries here as frozen ones will have too much moisture.
How to Use Sparkling Cranberries (Sugared Cranberries)
There are so many options for these fun sugar cranberries.
I love to stack them up on different desserts for some color, texture, and shine. (They look AMAZING piled up on a cheesecake!)
They also look great on a pick in a cocktail (as long as they are not submerged so they keep their sparkle!) like with our popular Cranberry Old Fashioned Cocktail!
And of course, just in a bowl as a dessert or snack!
What do they taste like?
Sparkling Cranberries (Sugared Cranberries) are delicious and completely edible.
They have a crisp, sweet sugar coating and when you bite into them, you get a burst of the tart cranberry.
The ultimate sweet and sour experience for Christmas or Thanksgiving!
Cranberry Recipes
Sparkling Cranberries (Sugared Cranberries)
Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 12 ounces cranberries
Instructions
- Combine 1/2 cup sugar and the water in a medium pot over medium heat. Stir until sugar is dissolved. Do not boil.
- Add the cranberries and stir to coat (work in batches if desired). Remove the berries with a slotted spoon and place them on a cooling rack.
- Let the berries sit for one hour. They will no longer be wet but will be sticky.
- Roll the berries in the remaining sugar to completely coat.
- Berries can be stored in an air tight container for up to 3 days in the refrigerator.
