Sugared Cranberries: The Ultimate Holiday Finish
If you’re looking for the perfect finishing touch for holiday desserts, these Sugared Cranberries are it. Bright, sparkling, and beautifully festive, they add just the right balance of sweet and tart — especially on our Gingerbread Layer Cake. Simple to make but stunning to serve, they’re proof that the smallest details can make the biggest impact.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
You’ll Need
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1 cup fresh cranberries (not frozen)
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¾ cup granulated sugar (for syrup)
- ½ cup granulated sugar (for coating)
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¾ cup water
How to Make Them
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Make the syrup
In a small saucepan, combine ¾ cup sugar and water. Heat over medium heat, stirring until the sugar is fully dissolved. Bring to a gentle simmer, do not boil — you’re creating a simple syrup, not candy. Remove from heat and cool for 10 minutes (important). -
Coat the cranberries
Add the fresh cranberries to the syrup and gently stir to coat — don't soak. -
Dry
Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet. Spread them into a single layer and let them dry for 45–60 minutes, until sticky but no longer wet. -
Sugar coat
Toss the cranberries in the remaining ½ cup granulated sugar until fully coated and sparkling. -
Set
Let the sugared cranberries dry completely at room temperature for another hour before using.
Tips for Best Results
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Use fresh, firm cranberries for the best shine and crunch.
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If they feel too wet when rolling in sugar, let them dry a bit longer before coating.
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Store at room temperature for up to 24 hours — these are best made the day you plan to serve.
- You can use the same simple syrup method to sugar fresh rosemary sprigs for an extra festive finish.
Simple, elegant, and irresistibly festive — these Sugared Cranberries are the little touch that makes your holiday desserts truly shine.