2-Ingredient Sugared Cranberries
If you like the sweet and tart snacking combo, these 2-Ingredient Sugared Cranberries are for you! They make a festive garnish for drinks, desserts, pancakes and waffles and are perfect for holiday snacking, too!
These sugared cranberries are the best way to add some festive holiday cheer to all your holiday treats! Think desserts, drinks, pancakes, waffles, even on a vegan charcuterie board! These candied cranberries are so easy to make and look so pretty! All you need is 2 ingredients – organic sugar and cranberries! They’re the best combo of sweet and sour, that sugary crunch and burst of cranberry… I bet you can’t just eat one! 😉
What You’ll Need
This easy cranberry treat is made with just 2 ingredients. Cranberries. Sugar.
☆ Cranberries. It’s essential to use fresh, not frozen cranberries for this recipe. Most grocery stores have them, especially around the holidays. And they usually come in 12 ounce bags.
☆ Granulated sugar. I don’t use a lot of cane sugar in my recipes, I more than likely use maple syrup, coconut or date sugar, but when I need my desserts to look a certain way, in this case the crystaly white coating on the cranberries to have that frosted effect, I prefer to buy organic sugar that hasn’t been processed to be pure white. Bone char is widely used by the sugar industry as a decolorizing filter, which allows the sugar cane to achieve its desirable white color, which I actually didn’t know until recently. I always buy organic sugar anyway, because I always felt it was more natural, turns out it’s vegan too.
Anyway, granulated sugar is used in two parts of this recipe – once to make a simple syrup dissolved in the water and then also for the cranberries to be rolled in.
☆ Water. I don’t count water as an ingredient since generally people have it readily available at all times, but you will need water to make the syrup.
How to Make Sugared Cranberries
Sugared cranberries are so easy to make, it just takes a little bit of time and patience to let them dry so they have that nice cranberry sugar crunch.
- Make the simple syrup. Bring water and sugar to a simmer, stirring until the sugar is fully dissolved. Remove from heat and stir in the cranberries. Let the cranberries sit in the syrup for 5-10 minutes, stirring frequently to ensure all of the cranberries get coated.
- Allow the cranberries to rest. Transfer the cranberries to a wire cooling rack using a slotted spoon. Keep the cranberries separated to avoid clumps of syrup or them sticking to each other. Let them dry for an hour, at which point the cranberries will be dry but still sticky.
- Coat the cranberries in sugar. Add the remaining sugar to a shallow bowl and gently transfer the cranberries, a few at a time, to the sugar. Scoop sugar over the tops, and gently roll the cranberries in the sugar until fully coated.
- Dry completely. Place the cranberries on a clean surface in a single layer to continue drying, at least 1 hour. They are done when the sugar coating is crunchy.
Ways to Use Sugared Cranberries
☆ Enjoy them as a snack!
☆ On top of Caramel Eggnog Chia Pudding
☆ As a garnish on my Chocolate Peppermint Cake or my Gingerbread Cake!
☆ On a charcuterie board.
☆ Pair a few with my Vegan Gingerbread Creme Brûlée.
☆ With a scoop of my Cranberry Swirl Ice Cream!
☆ Piled on top of Nog Pancakes.
How to Store Sugared Cranberries
Let your cranberries dry completely, then store them in a loosely covered container at room temperature. They’ll stay fresh for about 2-3 days. After that they may start to soften and weep a bit. But don’t throw them away! You can cook them down into a sauce or quick jam. Yum!
I hope you love this easy 2-Ingredient Sugared Cranberries recipe! Leave a comment below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ super fun holiday snack recipe! Tag me on Instagram, Facebook, or save it for later on Pinterest!
2-Ingredient Sugared Cranberries
If you like the sweet and tart snacking combo, these 2-Ingredient Sugared Cranberries are for you! They make a festive garnish for drinks, desserts, pancakes and waffles and are perfect for holiday snacking, too!
Ingredients
- 1/2 cup water
- 1 cups granulated sugar, divided
- 12 ounces fresh cranberries (do not use frozen)
Instructions
- Place the water and 1/2 cup of the sugar in a small saucepan and bring to a simmer over medium heat, stirring until the sugar is fully dissolved, about 3 minutes. Remove from heat and gently stir in the cranberries, making sure each cranberry is well coated. Let the cranberries soak for 5-10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the cranberries to a wire cooling rack, keeping them separated (this will help avoid clumps of syrup as well as them sticking to each other). Let them dry for 1 hour, at which point the cranberries should be dry, but still sticky.
- Place the remaining 1/2 cup of sugar in a shallow bowl, then working with a few cranberries at a time, lightly lift them with the tips of your fingers and transfer to the sugar. Scoop the sugar over the tops to cover the cranberries and roll them around gently until the cranberries are fully coated with sugar. Transfer the coated cranberries back to the wire cooling rack to continue drying completely, at least 1 hour, then use them as a garnish for all your holiday desserts or set them out for snacking!
Storing: Let the cranberries dry completely, then store them in a loosely covered container at room temperature. They’ll stay fresh for about 2-3 days. When they start to soften and weep a bit, don't throw them away! You can cook them down into a sauce or quick jam. Yum!
