Sugared Cranberries

It is the time of year for cranberries! Cranberry season is fall into early winter. Most cranberries are harvested in the middle of September to the middle of November, making this fruit available on market shelves around the holidays.

sugared cranberry recipe

Cranberries are a sweet and tart fruit. If you’re eating them raw, the tartness will overwhelm the sweetness. If they’re cooked, inside a jam, or dried then cranberries are usually pretty sweet. Sugared cranberries are something that is common around the holiday season. And covering these cute little red berries in sugar, makes eating them raw absolutely amazing!

If you’ve always wondered how to make sugared cranberries, it is really very simple! You only need two ingredients (sugar and water) in addition to the cranberries. The process is so simple, yet this decorative snack seems really fancy! I love topping cupcakes or cakes with sugared cranberries. Or, adding them to something simple like a cheeseboard makes them little sweet snack bites. They would also make a great addition to a holiday cookie box! Get the recipe below for my easy Sugared Cranberries.

sugared cranberry recipe
sugared cranberry recipe

Sugared Cranberries

Recipe by MimiDifficulty: Easy



Sugared cranberries are a holiday treat that is so easy to make. You can eat these plain as a sweet snack, serve as a garnish on charcuterie boards, or add as a topping to cakes and cupcakes.


  • 8 ounces (2 cups) organic cranberries

  • 57 grams (1/4 cup) organic cane sugar

  • 1/4 cup water

  • 113 grams (1/4 cup) organic cane sugar for rolling


  • Line a baking sheet with parchment paper and set aside.
  • In a small saucepan, add the cane sugar and water. Put over medium heat and allow the sugar to combine into the water. Reduce to a simmer and simmer for 3 to 5 minutes until the mixture thickens slightly.
  • Add the cranberries into the simple syrup and coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes.
  • Add the rolling sugar into a small bowl. Using a pasta spoon (or something that allows the excess simple syrup to drip off), transfer the cranberries to the the bowl with sugar and roll them to coat completely. Place on the prepared baking sheet (you can use a wire rack if you have one, but don’t need to).
  • Allow to set until dried, about 20 minutes.
  • Store in the fridge for up to 1 week.


  • High Altitude – Follow the recipe as noted.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

Did you like this post?

Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

Leave a Comment