These 3 ingredient, Candied Cranberries are as fun and easy to make as they are to eat! Crunchy, tart, and sweet, these poppable, sugared cranberries with a hint of citrus flavor are the perfect sparkly accent for winter cocktails, desserts, Christmas charcuterie boards and more!
The day candied cranberries went viral, I just knew I had to try them. The recipe surrounding the hype has you take fresh cranberries, soak them in something fizzy or bubbly, and coat them in powdered sugar. Sounds good, right?
The recipe featured in this post is actually easier to make and tastes better than the viral version. It's hassle free, with no overnight waiting and no oven baking.
My cranberries soak in a homemade, lemon-lime simple syrup for 15 minutes (that's all the time you need--really!). Instead of powdered sugar (which can get pasty and soapy tasting), the syrupy cranberries are covered in granulated sugar, which makes them dazzle with an extra crunchy bite.
When entertaining, let these bright red frosted beauties sparkle and shine on festive charcuterie boards with Pumpkin Dip and Fruit Dip, garnish desserts, like Two Layer Pumpkin Cheesecake and Dutch Apple Crumb Pie, and add a festive, shimmery pop to a variety of drinks and cocktails.
So fun to eat, these sugary, tart, sparkly bites will be the talk of the party--guaranteed.
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🥘Ingredients
- fresh cranberries- using fresh is an absolute must for this recipe; frozen cranberries don't hold up well in the simple syrup, and dehydrated or dried cranberries just won't work
- lemon lime soda- this is the citrus flavor for the simple syrup; I use diet soda to save on calories and it comes out just fine
- pure cane sugar- some of this is used in the simple syrup (you can't rely on just the soda's sweetness, plus you need the sticky sucrose from the sugar to coat the cranberries); the rest of the sugar is used to coat the berries after they dry
See recipe card for quantities.
🔪Instructions
- Step 1: Heat the soda and some of the sugar over medium heat; stir until sugar dissolves.
- Step 2: Once slightly cooled, pour the simple syrup over the cranberries; soak for 15 minutes.
- Step 3: Use a slotted spoon to transfer the cranberries to a prepared pan, allowing them to dry.
- Step 4: Pour remaining sugar in a medium bowl; add the dried sticky, syrupy cranberries and toss to coat. Arrange the coated cranberries once again on a prepared pan to give them time to set.
Hint: Using parchment paper is incredibly helpful in this recipe. Once coated with the simple syrup, the cranberries are very sticky, but they won't stick to the pan if it's lined with parchment paper!
Save the simple syrup for cocktails and mocktails, and garnish the drinks with some sugared cranberries!
🥣Substitutions
- Soda - you can use full calorie soda; if soda's not your thing, you can substitute it with water and ½ teaspoon lemon extract or ½ teaspoon orange extract
- Sugar - if you don't have cane sugar, you can use white granulated sugar
📖Variations
- Over 21 version - for the simple syrup, use Champagne or Prosecco instead of soda
If you have extra cranberries, make Cranberry Mini Pies for dessert!
🍽Equipment
- 2 medium mixing bowls
- small saucepan
- stirring spoon
- medium rimmed cookie sheet (lined with parchment paper)
- large slotted spoon
🍶Storage
Store Candied Cranberries in an airtight container and keep refrigerated for up to 1 week. Do not freeze.
If the cranberries start to get sticky again, coat them with additional sugar.
💭Top tip
We found that the darker and larger fresh cranberries were less tart once coated, and had a better balance of tart and sweet overall. Try to avoid using small or pale cranberries for this recipe (unless you crave more tart than sweet!).
🗨️FAQ
You want to use fresh cranberries that aren't mushy or dented. Inspect the cranberries before using them in the recipe. If you see any dents or soft spots, do not use them.
Soaking them in a simple syrup infuses them with more flavor and sweetness.
🥄Related
Looking for other cranberry recipes? Try these:
🍴Pairing
These are my favorite dishes to serve with Candied Cranberries:
📋Recipe
Candied Cranberries
Equipment
- 2 medium mixing bowls
- small saucepan
- stirring spoon
- medium rimmed cookie sheet (lined with parchment paper)
- large slotted spoon
Ingredients
- 1 cup fresh cranberries do not use frozen
- ¾ cup lemon lime soda I use diet soda
- 1 & ¼ cups cane sugar divided
Instructions
- Place the cranberries in a medium mixing bowl.
- In a small saucepan, add the soda and ¾ cup sugar. Stir over medium heat until sugar dissolves; remove from heat and allow to cool for 5 minutes.
- Pour the cooled syrup over the cranberries and stir; allow to soak for 15 minutes.
- Line a rimmed baking sheet with parchment paper. Use a slotted spoon to remove the cranberries from the simple syrup. Place the wet cranberries on the pan (spread them out so they're not touching).
- Allow the cranberries to dry for 1 hour. They will be sticky!
- Place remaining ½ cup sugar in a dry mixing bowl. Use the slotted spoon to transfer the sticky cranberries to this bowl. Gently stir to coat.
- Place coated cranberries on a new sheet of parchment paper. Allow them to set for 1 hour, then transfer to an airtight container.
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