Fresh Sugared Cranberries are the perfect “something special” that adds a little dash of sparkle to winter wonderland treats! They may look fancy, but these wintery and snowy garnishes are super simple to make!
SUGARED CRANBERRY RECIPE TIPS & TRICKS:
WHAT ARE THE BEST WAYS TO USE SUGARED CRANBERRIES?
RECIPE VARIATIONS: SUGARED & FROSTED BERRIES
1/2 cup granulated sugar
1/2 cup water
1 cup fresh cranberries
1 handful fresh rosemary sprigs
1 cup sparkling, granulated or cane sugar for coating
HOW I MAKE THESE:
RECIPE VARIATIONS: SUGARED OR FROSTED BERRIES
RECIPE TIPS & TRICKS:
Use the best and freshest cranberries: Be sure to pick through the bag of cranberries to find the freshest, reddest, firmest and very best cranberries you can find.
Use the freshest rosemary: Pick the greenest rosemary sprigs you can find, and cut to the size you like with a pair of kitchen shears. The fresh rosemary scent is divine!
Hands off! Once the cranberries and the rosemary have been dipped into the sugar syrup, avoid touching them too much with your fingers. The coating will become less tacky making it harder for the sugar to stick to the berries.
Easiest Sugared Cranberries & Rosemary: Be sure to use a slotted spoon or candy dipping tool for moving cranberries and rosemary sprigs from the sugar syrup to the sugar bowl, and then use a small spoon to sprinkle sugar on top, and then gently roll in the sugar before removing to dry.
Use the right sugar: For Sugared Cranberries and Sugared Rosemary, all sugar is not alike. For best results, I recommend King Arthur Flour White Sparkling Sugar or Wilton White Sparkling Sugar. These extra coarse sugars add more sparkle and shine than what you will get from granulated sugar. King Arthur Pearl Sugar also works well. Of course, if you prefer a “frosted” or “snow-dusted” appearance rather than a sparkling one, use regular granulated sugar.
Let it sparkle and snow! After you set the cranberries and rosemary sprigs into the bowl of sugar, use a small spoon or candy dipping tool to evenly coat and cover all sides in sugar. Roll them around to cover completely. Once covered in sugar, they will be less sticky and can be easily transferred to a baking rack to dry.
For best results: Allow the sugared cranberries and rosemary sprigs to dry at room temperature for at least an hour before using to decorate your cake or garnish a cocktail. After an hour, the berries and rosemary can be placed in an airtight container and kept in the refrigerator until ready to use.
Easy Decorating & Entertaining: Once fresh cranberries are in season, I always keep a bag or two of fresh cranberries stashed in the fridge for the holidays so that Sugared Cranberries can be whipped up in a flash! Sugared Rosemary is also so simple and fast to make! I’m lucky to have fresh rosemary growing in my garden, and it typically stays fresh and green throughout the cold winter months. In a pinch, you can cut fresh rosemary from an inside garden, or buy fresh from your local market.
Originally posted December 2017; revised and reposted December 2021.
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