Sugared Cranberries (holiday decoration)
Sugar cranberries are one of the simplest and prettiest decorations to make during the holidays. Their frosted effect gives them that snowy Christmas look I love. You can use them on a cake, a dessert, or even to decorate a cocktail.
In this post
Why You Will Love this Decoration?
Ever since I discovered how to make sugared cranberries, I’ve made them every year around Christmas because :
- QUICK: It takes just 5 minutes to prepare, and the rest is just restin time.
- CUTE: Let’s face it, they’re super cute and everyone asks me for the recipe when I use them for decorating.
- EDIBLE: Yes, as well as being pretty, it’s a decoration you can eat! Raw cranberries are very acidic, but edible and the sugar helps counterbalance the sour taste.
And while you’re at it, make some Sugared Rosemary too: the principle is exactly the same, and the two decorations go really well together!
Recipe Card
Sugared Cranberries (holiday decoration)
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Ingredients
For the homemade syrup
- 1 cup water 250 ml
- 1 cup 1/4 sugar 250 g
For the frosted cranberries
- 1 1/2 cup fresh cranberries
- 1/2 cup sugar for the coating 100 g
Instructions
- Heat the water and sugar in a small saucepan until the sugar has completely dissolved. Remove from heat: the syrup should be hot but not boiling.
- Pour the cranberries into the hot syrup and remove with a skimmer once well coated. Place on a sheet of baking parchment.
- Let them rest for an hour. They should be sticky.
- Gently roll in a bowl of sugar to obtain the frosted effect. Leave to dry for a further 30 minutes.
Notes
Nutrition
My 3 Tips for a Perfect Frosted Effect
I’ll just give you 3 extra tips that I noted while making the recipe to get a nice frosted effect:
- Do not cook the cranberries! Don’t let the syrup get too hot, or the cranberries may burst.
- Let stand: Wait at least one hour before sugaring so that the sugar sticks but doesn’t melt.
- Use granulated or crystal sugar: it gives a prettier “snow” effect.
What to Do with Sugared Cranberries?
The good thing is that you can use these sugar cranberries for just about anything during the Christmas season:
- On a Yule log (the French Christmas cake), you’ll see them on my recipe for a Classic Chocolate Yule Log.
- To decorate a festive cocktail
- On a pie or cake like my Lemon Cake
- On a dessert or a Chocolate Mousse
- On a cheese platter
- As table decorations (they’re so pretty!)
FAQ – Sugared Cranberries
No, I wouldn’t recommend it. For one thing, they’ll soften too much, and for another, they’ll be too moist. Use only fresh cranberries.
Crystal sugar is ideal for a beautiful frosted effect.
They have been immersed in syrup that is too hot. The syrup should only be hot, not boiling.
