It is Cranberry Week! Sugared Sparkling Cranberries are a holiday treat everyone will love. Fresh cranberries, soaked in simple syrup, rolled in fine sugar, and dried create the perfect sweet and tart treat for any cranberry lover. They are also fantastic as a decoration on a cake.
Cranberry Week is here! I am teaming with a few friends to bring you all things cranberry this week. The cranberry is so much more than sauce (don’t worry I will have a recipe for the later this week). They are awesome for baking, appetizers, and treats as well. I love the tart sweet flavor of cranberries paired with savory holiday food, but I also love them on their own in a drink, or in this case, as a bite-sized snack!
These Sugared Sparkling Cranberries are one of my favorite treats. They are soaked in a simple syrup, tossed in a fine sugar, and then allowed to dry so the sugar creates a crust around the sweetened tart cranberry. It is such a wonderful texture and the taste is like a cranberry juice cocktail. I love to make these for parties, or to use when decorating a cake.It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Cranberry & Brown Sugar Glazed Turkey Meatloaf from Savory Moments
- Cranberry Butter from Daily Dish Recipes
- Cranberry Curd Pie from The Redhead Baker
- Cranberry Glazed Meatballs from Karen’s Kitchen Stories
- Cranberry Jalapeno Cream Cheese Dip from Sweet Beginnings
- Cranberry Orange Marmalade from Books n’ Cooks
- Cranberry Prosecco Punch from Our Good Life
- Cranberry Salsa from The Freshman Cook
- Cranberry Swirl Mini Cheesecakes from Our Crafty Mom
- Cranberry Walnut Bread from Palatable Pastime
- Easy Homemade Cranberry Vanilla Liqueur from Family Around the Table
- Homemade Granola Recipe (with cranberries & coconut) from Caroline’s Cooking
- Jalapeno Cranberry Bombs from Cookaholic Wife
- Pear and Cranberry Salad from A Day in the Life on the Farm
- Polar Espresso Cookies from Hezzi-D’s Books and Cooks
- Roasted Maple Bourbon Cranberry Sauce from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sugared Sparkling Cranberries from Cheese Curd In Paradise
- Tart Cherry Cranberry Sauce from The Spiffy Cookie
What do you need to make Sugared Sparkling Cranberries?
Frequently Asked Questions:
Why is important for the simple syrup to be hot? Can I make it in advance for soaking?
The hot syrup causes cracks in the cranberries and allows them to better soak in the sweet syrup.
What is the difference between baker’s sugar and granulated? Can I just use granulated?
Baker’s sugar is very fine. I have tested this recipe using granulated for the rolling, and it does not have the result I wanted. The sugar is too course to stick to the cranberries like the baker’s sugar. Granulated is fine to make the syrup, but I do not recommend it for the rolling part of the recipe.
Can I make these in advance?
I recommend 1-2 days for in advance.
What can I use the syrup the cranberries soak in for?
I like to use it for drinks! I have also used it to soak or brush on top of baked goods.
How do I serve these cranberries?
I serve them in a bowl, or I like to use them as a garnish for baked goods- like a cake- like my Cranberry White Chocolate Layer Cake.
Looking for more yummy cranberry recipes?!
Sugared Sparkling Cranberries
- 2 cups granulated sugar
- 2 cups water
- 16 oz fresh cranberries
- 3/4 cup superfine sugar or baker’s sugar
- Wash cranberries, strain, place in a medium bowl, and set aside.
- In a medium saucepan, combine the granulated sugar and water and cook over medium heat, until the sugar dissolves. Bring to a simmer, and remove from heat.
- Pour the simple syrup (sugar water) over the cranberries. Stir to coat. Cover a refrigerate for 8 hours (a little longer is fine).
- Pour the fine sugar into a medium bowl. Remove cranberries from fridge and drain. Put cranberries into the bowl with the sugar and gently stir to evenly completely coat.
- Place cranberries on a cookie sheet. Place in fridge for 2 hours to allow sugar to harden and set. Store in the fridge in a covered container. The berries will store for about 2 days before the juices begin to dissolve the sugar.