Candied Cranberries Recipe (Easy, Ready in 20 Minutes!)

Our candied cranberry recipe aims to transform fresh cranberries into sparkling, jewel-confections that can elevate everything from holiday desserts to seasonal cocktails. This recipe gently simmers cranberries in a simple sugar syrup infused with vanilla, cinnamon, and orange, and then rolls them in sparkling sugar. This recipe couldn't be easier, and requires just a handful of ingredients.

These gorgeous sugared berries are one of my holiday secret ingredients, since they're great for bringing a touch of elegance and delicious tart-sweet flavor to your next seasonal spread. The ruby-red color and glistening sugar shell of their cranberries transform them into gorgeous edible ornaments, bringing festive elegance to any dish. Best of all, they are far more than just a feast for the eyes - they are remarkably versatile. Scatter them over winter salads for a bit of sweet-tart flavor and crunch, use them to decorate cakes and cupcakes, or float them in your favorite prosecco cocktail or champagne for New Year's celebrations, or arrange them on cheeseboards.

These delightful sugared cranberries are much more than a holiday garnish, being equally at home garnishing your Thanksgiving Turkey, adorning Christmas morning pancakes, or simply serving as a sweet-tart snack. For me, this candied cranberry recipe is one of those recipes that really captures the magic of the season, and once you see how easy this recipe is to prepare, I promise you'll feel the same way.

Now, without further introduction, let's candy some fresh cranberries.

What are Candied Cranberries?

The Quick Answer

These candied cranberries are fresh cranberries that have been poached in a sweetened syrup with rich aromatics and then coated in granulated sugar. The end result is a sparkling, sweet-tart confection that can be eaten on its own, or used as garnish for other confections - or even as garnish for certain savory dishes such as sweet potatoes, roast turkey, or stuffing. Unlike quick candying methods used for some fruits, these berries have been soaked in syrup overnight, allowing them to maximally absorb the sweet flavor and aromatic richness of the mixture, while also maintaining their beautiful natural shape and color. Delicious and gorgeous in equal measure.

How Are they Different from Dried Cranberries?

Both candied cranberries and dried cranberries involve preserving fresh cranberries with sugar - but that's where the similarities end. They are completely different recipes that yield completely different products.

Dried cranberries are dehydrated fruits that have had most of their moisture removed, which gives them a chewy or raisin-like texture, with concentrated sweetness but also 'a lot' of tartness. Dried cranberries are also very shelf-stable, lasting for months in the pantry, and are used primarily in baking, trail mixes, and salads. That said, I do prefer candied cranberries for salads as opposed to dried, and here's why.

Candied cranberries retain almost all of their original moisture, and maintain a fresh, plump appearance, with a crisp sugar coating. They are soft, much more delicate, and have a texture similar to that of a firm grape. In terms of taste, they have much better balance of sweet and tart flavors. Candied cranberries are often 'not' used in baking, instead serving as edible garnish or a seasonal sweet treat.

Ingredient Checklist: Candied Cranberries Recipe

• 24 Ounces Fresh Cranberries
  • Fresh and Firm: Use only fresh, firm cranberries.
  • Do not use frozen: Frozen cranberries will become too soft and mushy through the candying process.
  • Bright red and plump: It is vitally important to choose fresh, plump cranberries that are bright red.
  • Substitution: You can candy most berries, but this recipe is specifically designed for the tart flavor and characteristic texture of cranberries. Substituting in a different berry makes this a different recipe entirely.
• 5 Cups Water
  • For Poaching: The water is the base of the poaching liquid. We want to use enough that the cranberries are all fully submerged.
  • Substitutes: The water is a must. Do not attempt to use orange juice, soda, or prosecco. Yes, some candied cranberry recipes use orange juice or prosecco or even soda, but that's a different candying process entirely. For this recipe, we are using a homemade simple syrup, which we're infusing with aromatics. Different recipe entirely.
• 1½ cups sugar (for syrup) plus more for rolling
  • Granulated is Essential: We want a clear, sparkling appearance, and granulated sugar is essential in that regard.
  • Don't Reduce Sugar: We absolutely need 'at least' one and a half cups of sugar to create the poaching syrup. It isn't only the sweetness of the syrup that is essential, but also the texture of the syrup.
  • Substitutions: For rolling, you can use superfine for a more delicate coating, or coarse sanding sugar for extra sparkle. Stay away from powdered sugar in this recipe, as it will clump.
• Orange Rind, 2-3 strips roughly 3 inches long
  • Only the colorful zest: We don't want the white pith, as that has a bitter taste, and we don't want bitterness in the poaching liquid or syrup.
  • Substitutes and Additions: Lemon rind is a good substitute or add in. You can also opt for about a teaspoon of orange extract, though the extract will be much less aromatic.
• 1 Tablespoon Cinnamon or 1 Cinnamon Stick
  • Ground Cinnamon vs Cinnamon Stick: Totally preference. Ground cinnamon will disperse more evenly in the syrup, while a cinnamon stick will provide better aromatics.
• 1 Tablespoon Vanilla Extract
  • Real: I suggest using real vanilla extract for the enhanced aromatics.

Optional Ingredient Variations

1. Fresh Ginger (Lovely Aroma)
   • 2-3 Tablespoons: I would add 2-3 slices of fresh ginger to the syrup for some seasonal warmth and aromatic depth.
2. Brandy or Grand Marnier
   • Depth and Flavor: Add 2-3 tablespoons to the syrup for some cozy depth and aromatic richness.
   • Hot or Cold? If you add the brandy prior to heating the syrup, all of the alcohol will evaporate away, giving you the brandy flavor and aroma without the alcohol. If you add 'after' letting the syrup cool, you keep the alcohol. Entirely preference.
3. Rosemary or Thyme
   • For Herbal Depth: A few fresh sprigs to the syrup brings us some savory-sweet complexity.
   • For Cheeseboards: This combo works especially well if pairing the candied cranberries with a cheeseboard or as garnish for a roast turkey.

Storage and Make-Ahead Tips

How Long Do They Last?

I recommend enjoying these candied cranberries within 3-5 days. If stored properly, either in an airtight container or covered with cling wrap on a parchment-paper-lined baking sheet, they will keep their beautiful sparkle, crisp sugar coating, and plump texture excellently. That said, about 5 days really is the maximum. Much longer than that, and the sugar coating will start to dissolve as moisture leaks from the berries (which cannot be avoided), and as the sugar dissolves, the berries will start to become sticky and lose their jewel-like appearance.

Optimal Presentation Time

2-3 days is the optimal amount of time if using these as a garnish. After the third day, you really start to notice them losing their eye appeal.

How to Store Properly

Proper storage is a must since candied cranberries still contain a lot of moisture. If storing for more than a day or two, my go-to storage method is an airtight container lined with parchment paper. That said, if storing overnight, I would spread them out on a parchment paper-lined baking sheet and cover with cling wrap. In either case, be sure to pop them in the fridge. Don't leave these out for more than a few hours or they will start to degrade rapidly - remember, these are fresh berries, so store them much the same way you would other fresh berries.

Can You Freeze Them?

Nope. Freezing is a big no-no when it comes to fresh candied cranberries. Freezing will cause ice crystals to form within the sugar-coated berries, which rupture cell walls and release moisture when thawed. This, in turn, results in soggy cranberries that have lost all of their elegant eye appeal.

Candied Cranberries - Recipe Variations

Different Sugar Options

Traditional granulated sugar creates a traditional sparkling, jewel-like appearance, which is what makes it such a stunning holiday garnish. For that reason, plain white sugar remains the gold standard for its sweetness and brilliant crystalline coating. However, if you prefer a more rustic, caramel-toned coating, you can use brown sugar. Sanding sugar, or coarse sugar, can add sparkle and crunch. You can also create a flavored sugar coating by mixing the rolling sugar with a teaspoon of ground spice (cinnamon, ginger, and/or cardamom) with a tablespoon of cornstarch to help the sugar and spice adhere to the cranberries.

Flavor Changes

Getting creative with the syrup is super fun and easy to do. You can simply increase the amount of orange zest or cinnamon. You can also add in things like star anise for a licorice-like flavor, or fresh ginger slices for a warming Christmas-like flavor, or cardamom for some floral aromatics. You can also add in things like Grand Marnier, Cointreau, or brandy.

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How To Use Candied Cranberries

Get creative. Candied cranberries are very versatile, pairing well with salads, roasted meats, and even as a dessert garnishes. Here are my top suggestions.

1. Salad Toppings: This recipe pairs great with something like a spinach salad dressing or as a topping for something like a fennel salad.
2. Cheeseboards: Paired with something like a baked brie, this candied cranberry recipe is absolutely delicious.
3. Pork and Turkey: Top a stuffed pork tenderloin with these candied cranberries, or use them as garnish for turkey, and you've got a delicious combo.
4. Dessert Toppings: Use them as a garnish for cheesecake or as a topping for muffins.
5. Cocktails: Float them in prosecco or champagne, or use them as garnish for something like an absinthe lime cocktail.

For a pastel or jewel-toned variation, you simply add a few drops of food coloring to the sugar used for rolling. Mix thoroughly before coating the cranberries. For extra sparkle without added color, you can always use edible glitter or disco dust. If you're feeling particularly elegant, edible gold leaf can be shaved into the sugar before rolling. If you want to enhance the natural red hue of the cranberries, you can place the sugar-coated cranberries in a very low heat oven (150-200 degrees f) for about 30 minutes, which intensifies the color slightly while helping the sugar coating set more firmly - just be careful to prevent any browning or bursting.

And that's our candied cranberry recipe! If you enjoyed this post, and want more, be sure to follow us on Instagram and TikTok. Be sure to comment below if you have any questions or suggestions!

Happy Cooking!

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