Candied Cranberries (Easy Sugared Cranberries in 15 Minutes!)

After making my Candied Orange Slices (the ones that look like stained glass and make desserts instantly prettier), I’ve been on a little “candied fruit” obsession. And then I started seeing candied cranberries everywhere on Pinterest, sparkly, festive, and sitting on top of cakes like little jewels.

So of course I had to try them next!

They’re sweet + tart, crunchy on the outside, and they make everything look fancy with almost no effort, exactly like the orange slices!

Easy Candied Cranberries Recipe

Here’s What You’ll Need:

• 2 cups fresh cranberries (about 200–250 g)
• 1 cup sugar (200 g), divided
• 1 cup water (240 ml)
• Optional: orange zest or a tiny splash of vanilla (for extra flavor)

How to Make Candied Cranberries

Let’s start!

Step 1:

Rinse the cranberries and remove any soft or wrinkled ones. Set them aside.

Step 2:

In a saucepan, add 1 cup sugar + 1 cup water. Heat over medium and stir until the sugar fully dissolves.

Step 3:

Once the syrup is clear, lower the heat (important!) and add the cranberries.

Gently stir for about 1 minute, just until the cranberries are coated.

Be careful, don’t simmer them too long or they can burst, you just want them sticky, not cooked.

Step 4:

Use a slotted spoon to remove the cranberries and place them on a rack or parchment paper.

Let them sit for 45–60 minutes until they feel tacky (this is what helps the sugar stick!).

Step 5 (The Sparkly Part!):

Pour the remaining ½ cup sugar into a bowl.

Add the sticky cranberries and toss until they’re fully coated and sparkling.

Spread them out again and let them dry for at least 1 hour (they’ll crisp up more as they dry).

Easy Tips (You’ll Love!)

Before you leave, here are a few simple tips that make them turn out perfect:

• Don’t boil the cranberries. The syrup should be warm and smooth, not bubbling hard—otherwise they pop.
• Let them dry before sugaring. If they’re too wet, the sugar melts instead of looking sparkly.
• Want extra flavor? Add orange zest to the syrup (so good for holidays).
• Save the leftover cranberry syrup! It’s amazing in tea, lemonade, cocktails, pancakes, or even brushed on cakes.

So, did you like my recipe? I hope so! Before you go, also check out my recipe for homemade candied orange peel.

If you have any questions, don’t hesitate to comment below!