These little cranberries? Oh wow—they sparkle like jewels. And they taste even better than they look.
They’re sweet, a little tart, and rolled in maple syrup and sugar. So simple but so good. I make them every holiday season.
We use them on cakes, snacks, or just eat them plain. They crunch, then melt. Honestly, they’re kind of addictive.
Let’s grab some fresh cranberries and make a batch. It’s quick, easy, and super festive. You’re gonna love every bite.
Why You’ll Love This Recipe
- A Festive Treat: These sugared cranberries add a gorgeous sparkle to holiday dishes.
- Sweet & Tangy: The combination of maple syrup and sugar creates a balanced, irresistible flavor.
- Super Simple: Requires just a handful of ingredients and minimal effort.
- Versatile: Perfect for snacking, garnishing cocktails, topping desserts, or adding to charcuterie boards.
- Make-Ahead Friendly: Store well for several days, making them ideal for holiday prep.
Required Kitchen Tools
- Medium saucepan
- Strainer or slotted spoon
- Mixing bowl
- Wire cooling rack or parchment paper
- Measuring cups
- Airtight container for storage
Ingredients
Here’s what you’ll need to make these festive sugared cranberries:
- 1 (16-ounce) bag of cranberries – Washed and sorted, removing any mushy berries.
- 2 cups white or raw sugar – For coating and creating a crunchy, sparkling finish.
- 2 cups water – For making the syrup to coat the cranberries.
- 3/4 cup light brown sugar – Adds depth of flavor with its molasses notes.
- 1 tablespoon maple syrup – The secret ingredient that infuses a warm, caramel-like sweetness.
Variations for Maple Sugared Cranberries
- Cinnamon Twist: Add ½ teaspoon of ground cinnamon or a cinnamon stick to the syrup for a warm spice note.
- Citrus Infusion: Add orange or lemon zest to the sugar for a bright, fresh flavor.
- Vanilla Essence: Stir in a teaspoon of vanilla extract for an extra hint of sweetness.
- Spicy Kick: Sprinkle a pinch of cayenne into the sugar for a subtly spicy contrast.
- Extra Crunch: Use coarse sanding sugar for a more pronounced texture and shimmer.
Step-by-Step Instructions
1. Make the Maple Syrup Mixture
In a medium saucepan, combine water, light brown sugar, and maple syrup. Stir over medium heat until the sugar fully dissolves and the mixture becomes slightly syrupy. Do not boil.
2. Soak the Cranberries
Remove the saucepan from heat and add the cranberries. Let them soak in the warm syrup for about 10 minutes. Stir gently to coat all the berries evenly.
3. Drain and Let Set
Using a strainer or slotted spoon, remove the cranberries from the syrup and transfer them to a wire rack or parchment paper-lined baking sheet. Allow them to dry for at least 1 hour. This step is crucial to help the sugar adhere properly.
4. Coat in Sugar
In a large mixing bowl, toss the cranberries with white or raw sugar, ensuring each berry is coated evenly. For a more intense sparkle, roll the cranberries in small batches, pressing the sugar gently onto them.
5. Let Dry Again
Spread the sugared cranberries onto a parchment-lined baking sheet and let them dry for another hour before serving or storing.
Serving and Decoration
How to Use Maple Sugared Cranberries
These cranberries are stunning and versatile! Here are some ideas:
- Cocktails: Drop a few into holiday drinks for a festive touch.
- Cakes & Cupcakes: Use as an elegant garnish for cakes, cheesecakes, and cupcakes.
- Charcuterie Boards: Pair with cheese, nuts, and crackers for a beautiful presentation.
- Breakfast Boost: Sprinkle over oatmeal, yogurt, or pancakes.
- Simple Snack: Enjoy them as a naturally tart and sweet treat on their own!
Storing Maple Sugared Cranberries
- At Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to a week in a sealed container.
- Freezing: Not recommended, as the sugar coating can become wet and dissolve when thawed.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 25g |
| Sugar | 20g |
| Fiber | 2g |
| Protein | 0g |
| Fat | 0g |
Maple Sugared Cranberries Recipe
Course: Uncategorized2
cups of sugared cranberries10
minutes100
kcal2
hoursIngredients
1 (16-ounce) bag fresh cranberries, washed
2 cups white or raw sugar
2 cups water
3/4 cup light brown sugar
1 tablespoon maple syrup
Directions
- In a saucepan over medium heat, combine water, brown sugar, and maple syrup. Stir until sugar dissolves. Remove from heat.
- Add cranberries and let them soak for 10 minutes, stirring occasionally.
- Drain cranberries and spread them on a parchment-lined sheet to dry for 1 hour.
- Toss cranberries in white sugar until fully coated.
- Let them dry for another hour before serving or storing.
Maple Sugared Cranberries FAQs
Can I use frozen cranberries?
Yes, but fresh cranberries work best. If using frozen, thaw and pat dry before soaking in the syrup.
How long do sugared cranberries last?
They stay fresh for up to a week in the fridge but are best enjoyed within a couple of days.
Can I reuse the syrup?
Absolutely! Use it in cocktails, drizzled over pancakes, or mixed into tea for a sweet touch.
What type of sugar is best for coating?
Granulated white sugar gives the best sparkle, but raw or sanding sugar works great for extra crunch.
Why are my cranberries weeping?
If they’re too wet when coated, the sugar can dissolve. Make sure to let them dry properly before adding the sugar.
These Maple Sugared Cranberries are the easiest way to add a stunning, flavorful touch to your holiday table. Whether you’re making cocktails, decorating cakes, or just craving a sweet-tart snack, they’re guaranteed to impress!