Sparkling Cranberries (Sugared Cranberries)
Sparkling Cranberries are the perfect whimsical detail for sprucing up your holiday cocktails and seasonal desserts.
They require very little hands-on effort, only require three ingredients (four if you’re up for an adventure!), and the way they pop gently when you bite into them – they’re a simple treat you’ll love to make and everyone is sure to enjoy.
What We Love About These ‘Sparkling’ Cranberries
We were visiting family in Eastern Washington when a friend insisted we make some ‘sugared cranberries.’ Honestly, I had seen them on the interwebs, but had never given them much thought. I assumed they were prettier than they were delicious (which would make them of little interest to me), but I’m here to tell you I have never been so wrong about anything.
We made a quick trip to the market for fresh cranberries, and made our way back to the kitchen to whip some up and in one joyful evening, I became a big fan of this zero-frills delight.
We tossed the Sparkling Cranberries shamelessly into our mouths, biting down on the crunchy sugar until a gentle “pop!” made us jump and even giggle a bit. Some of the berries make a popping sound you can hear and feel – making this an extremely satisfying, sweet and slightly sour treat.
Just wait until you try them! And good luck keeping little hands out of the bowl once they’ve discovered the magic of ‘sparkling’ berries.
Here’s What You Need to Make Them
What I love about these Sparkling Cranberries is the way they come together with a few simple techniques and common pantry ingredients. All you need are the fresh berries, granulated sugar, and water. That’s it! (Well, also a splash of something boozy, if you’re feeling feisty.)
Ingredients:
- 1 ½ cups water
- 1 ¼ cups plus ½ cup granulated sugar, divided (1 ¾ cups total)
- 1 ounce orange liqueur, such as Grand Marnier (optional)
- 2 cups or 8 ounces fresh cranberries
Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups
- Small sauce pan
- Colander
- Clean tea towel or paper towels
- Medium mixing bowl, ceramic or stainless steel (heat safe)
- Slotted spoon or fish spatula
- Four-inch wooden or bamboo skewers (optional)
How to Make Sparkling Cranberries
Step 1: Prep the baking sheet by lining with parchment paper or a silicone baking mat. Set aside. (This will be used later to allow the coated cranberries to dry.)
Step 2: In a sauce pan, bring the water to a simmer over medium heat. Add 1 ¼ cups sugar, the orange liqueur (optional), and stir to dissolve. Remove from the heat and allow to cool for 10 minutes.
Step 3: While the sugar syrup cools, thoroughly rinse the cranberries in a colander and pick out any soggy or sad berries. Firm cranberries are best for this recipe. Pour the clean cranberries out onto a clean tea towel or paper towel and gently pat dry so the sugar syrup will stick to them.
Step 4: Pour the berries into a heat-safe mixing bowl and pour the sugar-liqueur mixture over them. Give a stir to fully coat the cranberries. Cover the bowl with a lid or large plate and let rest for 15 minutes.
Step 5: Using a slotted spoon, transfer the cranberries from the sugar-liqueur syrup to the prepared baking sheet. Let them dry for 45 minutes, uncovered. The cranberries will become sticky, tacky to the touch.
Step 6: Pour the remaining sugar over the cranberries and gently toss with a clean, dry slotted spoon or fish spatula. Coat the cranberries fully in the granulated sugar. Once coated, allow the cranberries to dry once more for about an hour at room temperature or chill in the refrigerator.
Step 7: Use the Sparkling Cranberries straight away or store in the refrigerator in an airtight container for about 2 days. If they start to look a bit wet and sticky, toss in a bit more granulated sugar to revive. Enjoy! (Ideas on how to serve below!)
A Few Notes:
- Place 6-8 berries on cocktail skewers and use as a festive garnish.
- Place them in a joyful mound on top of your favorite holiday desserts.
- Serve them in a small candy dish for guests to enjoy throughout the evening.
- Toss a few in a mimosa!
Frequently Asked Questions:
Q: How far in advance can I make these Sparkling, Sugared Cranberries?
A: These can be made a day or two ahead of time, assuming they will be used up by the third day.
Q: Can I use this same technique with other berries?
A: Cranberries have a tougher exterior than that of other, more delicate berries. This may be an interesting experiment with blueberries, but I haven’t tried it just yet! If you give it a go, let me know! I’d love to hear about it.
Sparkling Cranberries (Sugared Cranberries)
Equipment
- 12×17 Baking Sheet
- Parchment paper or silicone baking mat
- Measuring Cups
- Small sauce pan
- Colander
- Clean tea towel or paper towels
- Medium mixing bowl ceramic or stainless steel (heat safe)
- Slotted spoon or fish spatula
- Four-inch wooden or bamboo skewers optional, for serving
Ingredients
- 1 ½ cups water
- 1 ¼ cups plus ½ cup granulated sugar divided (1 ¾ cups total)
- 1 ounce orange liqueur such as Grand Marnier
- 2 cups or 8 ounces fresh cranberries
Instructions
- Prep the baking sheet by lining with parchment paper or a silicone baking mat. Set aside. (This will be used later to allow the coated cranberries to dry.)
- In a sauce pan, bring the water to a simmer over medium heat. Add 1 ¼ cups sugar, the orange liqueur (optional), and stir to dissolve. Remove from the heat and allow to cool for 10 minutes.
- While the sugar syrup cools, thoroughly rinse the cranberries in a colander and pick out any soggy or sad berries. Firm cranberries are best for this recipe. Pour the clean cranberries out onto a clean tea towel or paper towel and gently pat dry so the sugar syrup will stick to them.
- Pour the berries into a heat-safe mixing bowl and pour the sugar-liqueur mixture over them. Give a stir to fully coat the cranberries. Cover the bowl with a lid or large plate and let rest for 15 minutes.
- Using a slotted spoon, transfer the cranberries from the sugar-liqueur syrup to the prepared baking sheet. Let them dry for 45 minutes, uncovered. The cranberries will become sticky, tacky to the touch.
- Pour the remaining sugar over the cranberries and gently toss with a clean, dry slotted spoon or fish spatula. Coat the cranberries fully in the granulated sugar. Once coated, allow the cranberries to dry once more for about an hour at room temperature or chill in the refrigerator.
- Use the Sparkling Cranberries straight away or store in the refrigerator in an airtight container for about 2 days. If they start to look a bit wet and sticky, toss in a bit more granulated sugar to revive. Enjoy! (Ideas on how to serve below!)
Notes
- Place 6-8 berries on cocktail skewers and use as a festive garnish.
- Place them in a joyful mound on top of your favorite holiday desserts.
- Serve them in a small candy dish for guests to enjoy throughout the evening.
- Toss a few in a mimosa!
- These can be made a day or two ahead of time, assuming them will be used up by the third day.
- Cranberries have a tougher exterior than that of other, more delicate berries. This may be an interesting experiment with blueberries, but I haven’t tried it just yet! If you give it a go, let me know! I’d love to hear about it.
- Use these Sparkling Cranberries to garnish your Whole Berry Cranberry Sauce or your favorite seasonal cocktail. I’m thinking an Old Fashioned might really love a skewer of these on top!
Nutrition
Use these Sparkling Cranberries to garnish your Whole Berry Cranberry Sauce or your favorite seasonal cocktail. I’m thinking an Old Fashioned might really love a skewer of these on top!
