Homemade Spiced Sugared Cranberries
These gorgeous homemade spiced sugared cranberries are oh-so-festive for the holiday season! Sweet, tart and sparkly, they’re incredibly easy to pull together and perfect for many different uses. Dairy free, gluten free and vegan.
It’s time for a turkey day bonanza!
Because oh do I have so very many recipes to share with you before the big day.
But more on that later.
For now, we talk these gorgeous spiced sugared cranberries.
Not only are they so sparkly and pretty and fun, but completely and utterly addictive.
And super easy to pull together.
How To Make Spiced Sugared Cranberries
We start by making a simple syrup that is spiced up with all kinds of fall flavors – cinnamon, anise and allspice – for a little bit of pizazz.
Fresh cranberries are dunked into the mixture and then removed to a wire rack to dry – so they get nice and sticky (as you can see in that picture right on up above).
Those sticky little red jewels are then rolled around in some granulated sugar and presto, we’re done! Well, they need to dry again but that’s easy and doesn’t require any effort on our part.
I don’t use a lot of regular granulated sugar these days, but for this recipe I find it just works best. That pure white color makes these cranberries all kinds of magical.
How To Use Sugared Cranberries
Once the coated cranberries are dry, it’s really up to you how to use them.
- They are delicious all on their own as a fun appetizer and / or snack.
- Try serving with crackers and cheese for a super festive holiday cheese board.
- Or as a pretty garnish for desserts.
- And really whatever else you can dream up.
Sweet and tart, plus that sparkle. Gets me every time.
Additional Holiday Appetizers You Might Enjoy:
- Sweet Potato Hummus
- Apple Pie Spiced Pecans
- Spiced Rosemary and Thyme Nuts
- Dairy Free Spinach Artichoke Dip
- Sweet & Spicy Popcorn Nut Party Mix
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the simple syrup:
- ¾ cup water
- ¾ cup granulated sugar
- 2 cinnamon sticks
- 2 whole star anise
- ½ teaspoon whole allspice
For the cranberries:
- 2 cups fresh cranberries
- about ¾ cup granulated sugar
To make the simple syrup:
- Add the water, sugar, cinnamon sticks, star anise and allspice to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved into the water.
- Let the mixture come just to a boil, then turn down the heat and let simmer gently for 5 minutes. Remove from the heat.
- Let the mixture cool so that it is lukewarm (and almost at room temperature), then remove the cinnamon sticks, star anise and allspice (and discard).
To make the cranberries:
- Line a large rimmed baking sheet with aluminum foil and then set a wire rack in the sheet.
- Add the cranberries directly into the saucepan with the cooled simple syrup (I do this in batches) and stir to coat them well with the syrup. Using a slotted spoon or strainer to shake off the excess syrup, remove the cranberries from the pan and transfer to the prepared wire rack. Spread in an even layer.
- Let dry for 1 hour before proceeding (this allows the cranberries to get sticky).
- Add the ¾ cup granulated sugar to a shallow bowl (I like to use a pie dish). Roll the cranberries in batches in the granulated sugar until well coated and then transfer back to the wire rack.
- Let dry again for about 1 to 2 hours.
- Store in an airtight container in the refrigerator for up to one week.
Save the simple syrup - it’s fantastic in holiday drinks. Store in an airtight container in the refrigerator.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 0g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.