Add festive, edible flare to cocktails, desserts, charcuterie boards and more with a 3-ingredient recipe for Easy Sugared Cranberries.
Just three ingredients and 30 minutes separates you from sugared cranberry bliss. This holiday recipe staple transforms a tart fruit into a shimmery, jewel-like creation perfect for popping into cocktails, piling atop desserts (hello, No-Bake Cheesecake Parfaits!) and even scattering across a seasonal charcuterie board filled with meats, cheeses and all the fall fruits.
This is the type of recipe that gives off major “that must’ve taken you hours” vibes, when in reality, you were cranberry-ing for mere minutes.
How to Store Sugared Cranberries
Sugar-coated anything can get, well, sticky when it comes to storage. The best way to store the coated cranberries is in a sealable plastic bag in the fridge. Any exposure to humidity or heat will cause the cranberries to wilt and the sugar to moisten. If this happens, simply roll the coated cranberries in sugar again and set them out to dry in a cool place.
How Long Do Sugared Cranberries Last?
If stored properly, the cranberries will last several days, however they really are best enjoyed within one day of making them. If you are using them atop a dessert, such as a cheesecake topping or trifle layer, add them right before serving to ensure they maintain their plumpness and shimmery sugar coating.
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Line a baking sheet with parchment paper and place a wire rack on top.
In a medium saucepan set over medium heat, whisk together the orange juice and ¼ cup sugar. Cook the mixture, whisking occasionally, until the sugar has dissolved, about 2 minutes.
Stir in the cranberries and cook an additional 1 minute. Using a slotted spoon, transfer the cranberries to the wire rack and let cool for 20 minutes.
Add the remaining ¼ cup sugar to a shallow bowl. Add the cranberries to the sugar in batches, rolling to coat them on all sides, then serve.
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