Sparkling Orange Sugared Cranberries Recipe

Make your holidays sparkle with Orange Sugared Cranberries. These bright, candied berries are an elegant and festive addition to cheese boards, cookie trays, desserts, and cocktails. The recipe uses just three main ingredients and requires only a few minutes of hands-on time, making it a simple way to add seasonal charm to your table.

Why you’ll love this recipe

• Candied cranberries are tart, sweet, and add a beautiful, festive touch to holiday presentations.
• The recipe requires only 3 ingredients and about ten minutes of active prep time.
• Use them on cheese boards, dessert platters, pancakes or waffles, and as garnishes for cocktails and baked goods.
• You can prepare them up to a day in advance; they need time to dry for best texture and sparkle.

Recipe ingredients

Ingredient notes

• Fresh cranberries: Fresh berries give the best texture and appearance. If you use frozen cranberries, thaw them slightly or cook them about 1 minute longer in the syrup so they heat through.
• Granulated sugar: Sugar is used both in the simple syrup and for coating. If you prefer a less refined option, lighter maple sugar or date sugar are alternatives, though they can be costly; coconut sugar will work but is darker in color.
• Orange zest: Adding orange zest is optional but recommended for a bright aroma and subtle citrus flavor that complements the tart cranberries.

See the recipe section below for the full ingredient list and measurements.

How to make candied cranberries

This recipe is straightforward and quick to assemble. The cranberries are simmered briefly in a simple syrup, drained, left to dry on a wire rack, then rolled in sugar (with orange zest if desired) for a sparkling finish.

Pro tip: Prepare the cranberries up to a day ahead. They need time to dry; making them too far in advance can cause the sugar to weep and the berries to soften.

1. Place 1/2 cup of the granulated sugar and 1/2 cup water in a medium saucepan. Heat over medium-low, stirring, until the sugar dissolves and you have a clear simple syrup.
2. Add 8 ounces (about 2 cups) of fresh cranberries to the syrup and stir until the berries are well coated and the syrup returns to a gentle simmer. Cook briefly—just enough to heat the berries through.
3. Using a slotted spoon, transfer the cranberries to a wire rack placed over a baking sheet so excess syrup can drip off back into the pan.
4. Let the cranberries sit on the rack at room temperature for about 1 hour so they begin to dry.
5. In a shallow bowl, combine the remaining 1/2 cup granulated sugar with 1 tablespoon freshly grated orange zest (optional). Roll the slightly tacky cranberries in this sugar mixture until they are well coated.
6. Return the sugar-coated cranberries to the wire rack in a single layer and let them dry for another hour or until the coating is no longer wet. Store at room temperature in an airtight container and use within a few days for the best texture.

Recipe FAQs

Serving suggestions

Orange sugared cranberries add festive flair to many dishes and presentations:

• Scatter them across a fall or holiday charcuterie/cheese board or use them to top baked brie.
• Add them to cookie boxes or dessert platters for color and crunch.
• Use as a garnish for cakes, tarts, or a white chocolate and cranberry cake.
• Top holiday brunch dishes like French toast or pancakes with a handful of sugared cranberries.
• Float a few cranberries in cocktails, eggnog, hot chocolate, or spritzers for a festive finish.

Recipe notes

• Pro tip: Plan to make these no more than one day ahead. They need drying time, and making them too early can cause the coating to weep.
• Dry the cranberries thoroughly before storing. Keep them in an airtight container at room temperature and aim to use them within 3–4 days for the best texture.
• Leftover simple syrup can be refrigerated in a sealed container for up to two weeks and used in cocktails or brushed on cakes.
• If you have leftover orange-scented sugar, stir a little into whipped cream or use it in baking for a citrus touch.

Recipe: Orange Sugared Cranberries

Yield: about 16 servings. Prep time: 10 minutes. Cook time: 5 minutes. Additional drying time: about 2 hours. Total time: roughly 2 hours 15 minutes.

Ingredients

• 1 cup granulated sugar, divided
• 1/2 cup water
• 8 ounces fresh cranberries, rinsed and picked through
• 1 tablespoon freshly grated orange zest (optional)

Instructions

1. Line a baking sheet with foil and place a large wire rack on top. This will catch any drips and allow the cranberries to air-dry evenly.
2. Combine 1/2 cup sugar and the water in a medium saucepan over medium-low heat. Stir until the sugar dissolves and the syrup is clear.
3. Add the cranberries to the syrup and stir to coat. Simmer briefly until the berries are warmed through and glossy, about 1–2 minutes.
4. Use a slotted spoon to transfer the cranberries to the wire rack in a single layer, allowing excess syrup to drip back into the pan. Let them dry for about 1 hour.
5. While the berries dry, mix the remaining 1/2 cup sugar with the orange zest in a shallow bowl. Roll the slightly tacky cranberries in the sugar mixture until well coated.
6. Return the coated cranberries to the rack and let them dry for another hour or until the coating is set. Store at room temperature in an airtight container and enjoy within 3–4 days.

Nutrition (per serving, approximate)

Calories: 55 kcal; Carbohydrates: 14 g; Protein: 1 g; Fat: 1 g; Sugar: 13 g. Nutrition values are estimates intended for general guidance.

More cranberry recipes you’ll love

• Healthy cranberry orange muffins
• Cranberry sangria

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so others can see what you made.

Note: This recipe was originally published in November 2016. Step-by-step photos and additional recipe details have since been added to help with preparation and presentation.