How to Make Sugared Cranberries for Cocktails and Garnish
Easy sugared cranberries made with just 3 ingredients! These sparkling, jewel-like treats are stunning garnishes for holiday drinks, desserts, and charcuterie boards. A simple technique with gorgeous results.
Servings: 10 Servings
Calories: 43kcal
Equipment
- medium sauce pan
- slotted spoon
- parchment paper
- bowl (for coating with sugar)
Ingredients
- 1 Cup fresh cranberries, rinsed and picked through
- ½ Cup water
- 1 Cup granulated sugar, divided
Instructions
- Make the simple syrup. In a medium saucepan over medium heat, bring the water and ½ Cup of sugar to a simmer, stirring to help dissolve the sugar. Remove from heat and let cool for 5 minutes.
- Soak the cranberries. Add the cranberries to the slightly cooled sugar syrup and stir to coat. Allow the cranberries to soak in the sugar syrup for 5-10 minutes, stirring 1-2x during during this period.
- Transfer the cranberries to parchment for the first drying period. Set out a sheet of parchment paper (you can do this on a baking sheet or right on your work surface). Using a slotted spoon, transfer the cranberries from the sugar syrup onto the parchment paper, gently pushing them apart so none of them are touching (they will be very sticky at this point!). Allow to dry, uncovered, for 1 hour.
- Coat the cranberries. Pour the remaining ½ Cup of sugar into a bowl. Toss the cranberries into the sugar in small batches, coating them on all sides.
- Transfer the cranberries to parchment for the second drying period. Set out a fresh sheet of parchment paper. Using a slotted spoon, place the coated cranberries onto the parchment and let them dry, uncovered, for at least 1 hour at room temperature.
- Use or store. Use immediately or store them, tightly covered, in the refrigerator for up to 3 days. If they start to look a little wet, toss them in a little more sugar.
Notes
Storage: For best results, store sugared cranberries in an airtight container in the refrigerator for up to 3 days. If they start to look a little wet or lose some of their sugar coating during storage, don't worry! Just toss them with a little fresh granulated sugar to restore their sparkle and they'll look as good as new.
Variation Ideas:
- Citrus-infused. If desired, add orange or lemon zest to the simple syrup while it's simmering for a subtle citrus flavor.
- Flavored simple syrup. If desired, try adding vanilla extract, cinnamon sticks, or star anise to the simple syrup for different flavor profiles.
- Different sugars. Use superfine sugar for an even more delicate coating, or cane sugar for a more pronounced "frosted" appearance due to the larger sugar crystal size
- Sugared rosemary. You can use this exact same technique to make sugared rosemary sprigs for gorgeous winter garnishes on cocktails and desserts too (they'll look like "frosted pine needles")!
Nutrition
Calories: 43kcal | Carbohydrates: 11g | Protein: 0.05g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg
