Candied Cranberries – Sweet Holiday Magic

Nothing says “holidays” to me quite like the sweet-tart pop of candied cranberries. My grandmother always had a bowl of these ruby gems on her counter come December, and now I can’t imagine my own holiday spread without them. What I love most? They’re ridiculously easy to make—just three ingredients!—yet they transform everything they touch. Toss them in salads, pile them on cheeseboards, or (my personal weakness) eat them by the handful when no one’s looking. That perfect balance of sugary crunch and bright berry flavor? Pure magic in every bite.

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Why You’ll Love These Candied Cranberries

Trust me, once you try these little gems, you’ll be hooked. Here’s why:

• Effortless elegance: Just 10 minutes of active work transforms ordinary cranberries into something special
• That perfect sweet-tart balance: The sugar coating plays beautifully against the berry’s natural zing
• Holiday magic: They glisten like edible rubies – perfect for garnishing cakes, cocktails, or cheese boards
• Make-ahead friendly: Whip up a batch days before your party (if they last that long!)

My favorite part? Watching guests’ eyes light up when they discover these sparkling treats. Pure holiday joy in every bite!

For another festive way to enjoy cranberries, try my Feta Cranberry Chickpeas — it’s the perfect savory-sweet holiday dish!

Ingredients for Candied Cranberries

Here’s the beautiful part – you only need three simple ingredients to make these sparkling gems! But don’t let the short list fool you. Each one plays a crucial role in creating that perfect sweet-tart crunch we all love.

• 1 cup fresh cranberries – Not frozen, not dried. Fresh berries give you that satisfying pop! (And yes, you’ll want to rinse and thoroughly pat them dry – I learned this the hard way when my first batch turned into a sticky mess.)
• 1 cup granulated sugar – Divided use here! Half goes into our syrup, half for that gorgeous sparkling coating. Regular white sugar works best for that glass-like finish.
• 1/2 cup water – Just plain tap water works fine. No need for anything fancy – we’re making simple syrup, not a cocktail!

See? Told you it was simple. Now grab that bag of cranberries that’s been sitting in your fridge since Thanksgiving (we all have one!), and let’s get cooking!

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How to Make Candied Cranberries

Okay, let’s dive into the fun part! Making candied cranberries is so simple you’ll wonder why you haven’t been making them every winter. I’ll walk you through each step like I’m right there in your kitchen with you (and yes, I might steal a berry or two while we work!).

Step 1: Prepare the Cranberries

First things first – grab those fresh cranberries! Give them a good rinse in cold water to wash away any lingering field dust. Now here’s my secret weapon: lay them out on a clean kitchen towel and gently pat them dry. I mean really dry – any leftover water will prevent our sugar coating from sticking properly. Take your time here – I usually let them air-dry for about 5 minutes while I prep the syrup.

Step 2: Make the Sugar Syrup

In a medium saucepan (nonstick works great here!), combine 1/2 cup sugar with 1/2 cup water. Turn the heat to medium and stir occasionally until the sugar fully dissolves – about 3 minutes. You’ll know it’s ready when the liquid turns clear with no gritty sugar bits at the bottom. Don’t let it boil for more than a minute though – we want syrup, not caramel!

Step 3: Coat and Dry the Cranberries

Now the magic happens! Remove the syrup from heat and add your dry cranberries. Gently stir to coat them all, then let them soak for exactly 30 minutes – no cheating! This plumps them up perfectly. Drain well (save that syrup for cocktails!), then roll the berries in the remaining 1/2 cup sugar. Spread them on a wire rack to dry for at least 1 hour – I promise the wait is worth it for that signature crunch!

Tips for Perfect Candied Cranberries

After making these dozens of times (okay, maybe hundreds – I have a problem!), I’ve picked up some tricks that’ll guarantee sparkling success every time. Here are my can’t-live-without tips:

• Fresh is best: I know it’s tempting to use that half-empty bag of frozen cranberries, but trust me – fresh berries give that perfect crisp bite. Frozen berries turn mushy when cooked (learned that the messy way!).
• Patience pays off: That 1-hour drying time isn’t just for looks. Rushing it means sticky fingers instead of that gorgeous sugar crust. I set mine near a sunny window – the warmth helps!
• Double dip for extra sparkle: For serious holiday wow factor, after the first sugar coating dries, give them a quick spritz of water and roll in sugar again. They’ll glisten like Christmas ornaments!
• Store smart: Keep them in an airtight container with parchment between layers. They’ll stay perfect for 3 days… if they last that long in your house!

One last secret? Make extra syrup! That cranberry-infused liquid is gold in cocktails or drizzled over pancakes. Waste not, want not, right?

Ways to Use Candied Cranberries

Oh, the possibilities! These little ruby jewels aren’t just pretty to look at – they’re crazy versatile. Here are all the delicious ways I use them (and trust me, I’ve tried them all!):

• Dessert dazzler: Sprinkle them over cheesecake, cupcakes, or my personal favorite – vanilla ice cream. The sweet-tart crunch takes ordinary sweets to holiday-worthy status.
• Cheeseboard superstar: They’re the perfect partner for creamy brie and sharp cheddar. The sweet-tart pop cuts through rich cheeses like magic.
• Morning boost: Toss a handful into your oatmeal or yogurt – instant festive breakfast! My kids call them “Christmas sprinkles.”
• Cocktail bling: Skewer a few on a toothpick to garnish holiday drinks. That cranberry syrup we saved? Perfect for mimosas!
• Salad surprise: Add them to winter greens with goat cheese and pecans – the sweet-tart crunch is life-changing.
• Straight-up snack: No shame here – I keep a jar at my desk for afternoon cravings. They’re like nature’s SweetTarts!

Pro tip: Double your batch! Once you start using them, you’ll find excuses to add these sparkly gems to everything. Last year I even put them in my stuffing – don’t knock it till you try it!

Storing Candied Cranberries

Now, I’ll let you in on a little secret – these candied cranberries never last more than a day in my house! But if you manage to show some restraint (unlike me), here’s how to keep them at their sparkling best.

The key is an airtight container – I’m partial to glass jars because you can still admire those glittering berries through the sides. Layer them carefully with parchment paper in between if you’re stacking them. At room temperature, they’ll stay perfect for about 3 days – any longer and the sugar starts to weep, turning them from sparkling gems to sticky lumps (we’ve all been there!).

If you absolutely must keep them longer, you can refrigerate them for up to a week, but be warned – they’ll lose that signature crunch and get softer over time. When this happens to mine, I simply toss them into muffins or pancake batter for an instant flavor boost! You can find some great pancake recipes to try them in.

One last tip from my many kitchen trials: never, ever store them near anything humid (I’m looking at you, simmering soups!). That sugar coating acts like a magnet for moisture. Keep them in a cool, dry spot, and they’ll reward you with that perfect sweet-tart pop every time.

Nutritional Information

Let’s be real – we’re not eating candied cranberries for their health benefits! But since my curious niece always asks “Auntie, how many calories are in these?”, here’s the scoop (with the usual disclaimer that these are estimates – your exact numbers might vary slightly).

For a 1/4 cup serving of these sweet-tart gems, you’re looking at:

• 120 calories (mostly from that glorious sugar coating!)
• 30g carbohydrates (but hey, 1g is fiber – that counts for something, right?)
• 28g sugar (it’s basically nature’s candy – no guilt here!)
• 0g fat, sodium, or protein (at least we’re keeping it simple!)

Now, my philosophy? A small handful of these sparkly beauties is worth every sweet calorie during the holidays. I mean, they’re basically fruit… just dressed up in their holiday best! Moderation is key – though I won’t judge if you “accidentally” eat half the batch while wrapping presents (we’ve all been there).

Want to keep this holiday treat handy? Save it now on Pinterest and follow for more sweet holiday magic.

Frequently Asked Questions

Share Your Candied Cranberry Adventures!

Nothing makes me happier than hearing how these sparkling little gems turn out in your kitchen! Did you sneak some straight from the rack like I always do? Maybe you discovered an amazing new way to use them (candied cranberry margaritas, anyone?). Drop me a note below – I read every single comment and love swapping kitchen stories.

If these cranberries brought a bit of holiday magic to your table, I’d be over the moon if you’d rate the recipe. Your tips and tweaks help make this little blog better with each batch. And hey, if you snapped a photo of your sparkly creations, tag me – I live for those ruby-red berry closeups!

From my kitchen to yours, happy candying! (And remember – no judgement if the “yield” suddenly shrinks before making it to the serving bowl…)