This recipe for Sugared Cranberries & Rosemary is a simple way to jazz up any of your Christmas or holiday baking. Or, simply enjoy as a simple treat.
What are sugared cranberries?
Sugared cranberries, (or candied cranberries) are fresh cranberries in a sugar syrup, coated in white granulated sugar.
What are sugared cranberries used for?
They're used to emulate frosted, sparkling, snow-covered berries or holly.
The sugared cranberries and rosemary are typically used as a garnish for decorating festive cakes and desserts, especially during Christmas or winter time.
You can use them to garnish cocktails, or turn leftovers into cranberry sauce.
Why you'll love this recipe
This recipe makes a small amount, which is just enough for a Perfect Bûche de Noël (Yule Log), or a Matcha Tart.
You can easily double the recipe to make more.
It's not too sweet, and it's easy to make.
They're tasty as a snack on its own, or a garnish for a drink.
Ingredients you'll need
There's only 4 ingredients you'll need:
- granulated white sugar: regular sugar; for this application, I don't recommend using organic cane sugar as it is off-white in colour
- water
- fresh cranberries: washed and drained; don't use frozen cranberries
- fresh rosemary sprigs
Optional flavorings
To enhance the flavor of the sugared cranberries, try adding:
- vanilla bean
- orange zest
- yuzu zest
- cinnamon stick
How to make it
Rinse the fresh cranberries and/or rosemary and drain.
In a small saucepan, make a simple syrup by combining together granulated sugar and water.
Heat the pan over medium heat until the sugar dissolves, becomes bubbly and a thicker syrup.
Remove the pan from heat and gently add in the fresh cranberries.
Use a spatula to stir to coat the cranberries with the syrup.
Transfer the syrup-coated cranberries onto a baking sheet lined with parchment paper.
Let the cranberries and/or rosemary sit for about 10-15 minutes, until the coating has cooled and is slightly tacky.
Sprinkle additional white granulated sugar (or castor sugar) over the cranberries and roll to coat the surface evenly.
If you wish, you can place the sugar into a small shallow bowl and add the cranberries in one-by-one to coat evenly before removing with a slotted spoon.
Place the sugared cranberries onto a parchment-lined baking tray or wire rack to dry.
Note: you can do the rosemary sprigs in the same manner.
Store sugared cranberries in an airtight container at room temperature for up to 3 days.
Use as a garnish, decoration, or enjoy as a snack.
How to use them
Along with meringue mushrooms and almond pinecones, add sugared cranberries to decorate a Bûche de Noël, or yule log cake.
Use the leftover cranberries to make cranberry sauce, or garnish cocktails.
Add them to oatmeal, cookies, or stuffing.
Expert tips & FAQs
Can I use frozen cranberries?
For this application, frozen cranberries will not work, as they will not hold their shape once they hit the sugar syrup.
Can I freeze the sugared cranberries?
Yes, but if the cranberries thaw, the sugar coating will dissolve.
So you can enjoy them as a snack individually frozen, but not as a pre-made decoration.
Are these cranberries sweet?
Cranberries are naturally tart, but the light coating of sugar makes them tart-sweet, rather than very sweet.
The cranberries popped.
Be sure to remove the syrup from the heat before adding the cranberries.
Heating or cooking the cranberries can cause them to start popping.
Other recipes you may like
Be sure to check out these recipes:
Perfect Bûche de Noël (Yule Log)
Ultimate Apple & Cranberry Sausage Stuffing
White Chocolate Cranberry Cookies
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Sugared Cranberries & Rosemary
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 tablespoon water
- 2 tablespoon white granulated sugar + extra 1-3 tablespoon for coating
- ⅓ C fresh cranberries
- 2-3 sprigs fresh rosemary
Instructions
- Rinse the fresh cranberries and/or rosemary and drain.
- In a small saucepan, make a simple syrup by combining together granulated sugar and water.
- Heat the pan over medium heat until the sugar dissolves and becomes a thicker syrup.
- Remove the pan from heat and gently add in the fresh cranberries.
- Use a spatula to stir to coat the cranberries with the syrup.
- Transfer the sugar-coated cranberries onto a baking sheet lined with parchment paper.
- Let the cranberries and/or rosemary sit for about 10-15 minutes, until the coating has cooled and is slightly tacky.
- Sprinkle additional white granulated sugar (or castor sugar) over the cranberries and roll to coat the surface evenly.
- If you wish, you can place the sugar into a small shallow bowl and add the cranberries in one-by-one to coat evenly before removing with a slotted spoon.
- Place the sugared cranberries onto a parchment-lined baking tray or wire rack to dry, at least an hour.
Note: you can do the rosemary sprigs in the same manner.
- Store sugared cranberries in an airtight container at room temperature for up to 3 days.
- Use as a garnish, decoration, or enjoy as a snack.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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