Sugared Cranberries : Frosted Cranberry “Jewels”

French

These sugared cranberries are frosted red jewels, crisp on the outside, juicy on the inside.

They’re perfect for decorating your Yule logs, cheesecakes, cocktails, and festive dessert platters.

Frosted Sugared Cranberries for Desserts and Cocktails

I stumbled upon these frosted sugared cranberries almost by accident, while trying to decorate a cranberry pavlova for the holidays.

The result? A total hit at home, everyone was hooked!

Now, as soon as cranberry season rolls around, I make a batch in advance and sprinkle them on just about everything: panna cotta, cheesecake, even a glass of spritz.

I absolutely love the contrast between the crisp sugary shell and the bright, tart burst of the fruit inside.

To get that perfect texture, I dip them in warm syrup, let them drain patiently, then roll them in sugar, one handful at a time.

And trust me, serve them with a slice of pumpkin pie, and it’s pure magic. That ruby red pop on the plate instantly brings a festive feel to the whole table.

Ingredients for Perfect Frosted Sugared Cranberries

(Makes about 200 g, enough for 4 to 6 dessert garnishes or cocktail decorations)

• ½ cup fresh cranberries (≈ 60 g) : Choose firm, bright red berries with smooth skin. Fresh cranberries hold their shape beautifully and give that satisfying pop when you bite into them.
• ½ cup granulated sugar (≈ 100 g) for the syrup : This forms the base of the light syrup that helps the sugar stick evenly to the berries without making them too sweet.
• ½ cup water (≈ 120 ml) : Combine with sugar to create a gentle syrup. The water ensures the sugar dissolves completely and coats the cranberries evenly.
• Extra sugar for coating, ½ to 1 cup (≈ 100–200 g) : Roll the cranberries in this sugar once they’re drained. The amount depends on how frosty or sparkly you want them to look.

Tip: Use caster (superfine) sugar for a delicate, even frost, or regular granulated sugar for a thicker, snowy coating that catches the light beautifully.

Equipment You’ll Need for Making Sugared Cranberries

• Saucepan: Use a small or medium one to gently heat the sugar and water without boiling too vigorously.
• Large bowl: Ideal for tossing the cranberries in syrup, glass or ceramic works best to maintain an even temperature.
• Fine strainer: Perfect for draining the berries after soaking, ensuring they’re not too wet before coating.
• Sheet pan with a rack or parchment paper: Lets the cranberries dry evenly without sticking or clumping.
• Spoon or spatula: Helps you stir and coat the cranberries gently without breaking them.
• Airtight container: Keeps the finished cranberries fresh and crisp until you’re ready to use them.

Step-by-Step Instructions for Sugared Cranberries

Follow these simple steps to create perfectly frosted cranberries with a crisp sugary shell and juicy center:

– Make the warm syrup:

• In a small saucepan, combine the water and ½ cup (100 g) of granulated sugar.
• Bring it to a gentle simmer, stirring until the sugar is fully dissolved.
• Remove from heat and let the syrup cool slightly, it should be warm, not hot, to avoid bursting the berries.

– Soak the cranberries:

• Place the fresh cranberries in a large bowl, then pour the warm syrup over them.
• Gently toss to coat them evenly.
• Cover the bowl and refrigerate overnight for best results, or freeze for 30 minutes if you’re short on time.

– Drain thoroughly:

• Pour the cranberries into a fine strainer and let them drain for 5 to 10 minutes, shaking gently to remove any excess syrup.

– Coat with sugar:

• Transfer the cranberries to a bowl of sugar in small batches.
• Roll or shake the bowl gently until the cranberries are evenly coated on all sides.

– Let them dry:

• Spread the coated cranberries out in a single layer on a wire rack or parchment-lined tray.
• Allow them to dry at room temperature for 1 to 2 hours, until the sugar coating feels firm and crisp to the touch.

– Store until ready to use:

• Once dry, place the cranberries in an airtight container and store them at room temperature or in the fridge (see detailed storage tips below).

Pro Tips & Common Mistakes to Avoid (Tried and Tested!)

– Never pour cranberries into boiling syrup:
Wait until the syrup is just warm (around 40-50°C / 105-120°F). If it’s too hot, the berries will burst.

– If your cranberries stick together,
they probably weren’t drained well enough. Let them rest in a strainer for a few minutes, then coat them with sugar twice for a crisp, dry finish.

– For an even frosted look,
don’t stir with a spoon, instead, coat small batches at a time and gently shake the bowl so the sugar spreads evenly.

– Drying is the secret to success!
Spread the sugared cranberries on a wire rack or parchment-lined tray, making sure they don’t touch, so air can circulate all around.

– Don’t store them too soon:
If you box them up right away, the sugar will melt. Let them air-dry for 1–2 hours before storing, and avoid tightly sealed containers for the first few hours.

Variations & Delicious Ways to Use Them

Flavour ideas for the syrup:

• 1 split vanilla bean, orange or lemon zest, 1 tsp fresh grated ginger, a cinnamon stick, or a star anise for a warm festive aroma.
• For an adult twist, add 1–2 tbsp of Cointreau or gin to the warm syrup before soaking the berries.

Serving ideas:

• Dessert decoration: Use them to top Yule logs, pavlovas, cheesecakes, or layer cakes.
• Elegant garnish: Sprinkle over panna cotta, chocolate mousse, or fruit tiramisu for a festive sparkle.
• Cocktails & mocktails: Thread three berries on a cocktail pick and serve with a spritz, gin tonic, or homemade lemonade.
• Cheese boards: Their tangy sweetness pairs beautifully with brie, goat cheese, or blue cheese.

Storage & Shelf Life: How to Keep Them Perfect

These little frosted jewels keep surprisingly well if you store them properly:

– At room temperature: If your kitchen is cool and dry, keep them under a dome or in a loosely covered container for 24 to 48 hours. They’ll stay crisp and ready to use.

– In the refrigerator: They’ll last for 3 to 5 days, though humidity might soften the sugar. Let them air-dry for 30 minutes before serving to bring back their sparkle.

– Freezing: It’s best not to freeze them once coated in sugar, thawing makes them sticky. However, you can freeze plain fresh cranberries and sugar-coat them later when needed.

Quick FAQ : Your Most Common Questions

– Can I use frozen cranberries?
Yes! Just make sure to thaw and pat them completely dry before soaking in syrup, or the sugar won’t stick properly.

– Is this recipe vegan?
Absolutely. Simply use unrefined sugar if you avoid conventionally processed (bleached) sugars.

– Can I replace white sugar?
Light cane sugar works great, but avoid honey or maple syrup, they’re too moist and prevent the frosted coating from setting.

– Can I double the recipe?
Of course! Just remember to sugar the cranberries in several small batches so each one gets an even coating.

Other recipes to decorate your desserts

• Mascarpone Whipped Cream Frosting
• Swiss Meringue Buttercream
• Vanilla Mousseline Cream