here’s something undeniably charming about a bowl of glistening red cranberries on the countertop—like edible ornaments you accidentally made too beautiful to hide. I remember the first time I made this two ingredient sugared cranberries recipe on a chilly afternoon when I needed something festive but… easy. I mean really easy. The kind of kitchen project you can do while humming to holiday music and not worrying about messing anything up.
I had a leftover bag of cranberries and this peculiar craving for something crisp and sweet. The moment the warm, lightly sweetened cranberries hit the air, they released this tart little fragrance that somehow smelled like December. It’s funny how simple recipes can do that—trigger memories you didn’t expect.
As the cranberries dried on the rack, I kept checking on them like a kid watching snowflakes form. One little taste—just to “test the texture”—turned into three. They snapped under my teeth, sweet first, then tart, then sweet again. It felt like the perfect holiday candy but without the guilt or the fuss.
Before long, I started tossing them on cheeseboards, cakes, even in cocktails. And every single time, someone asked, “How did you make these?” and I’d pause before answering, partly because I didn’t want to admit how unbelievably easy they are.
That’s the charm of this recipe: two ingredients, a few quiet minutes, and suddenly your kitchen feels wrapped in holiday magic. I still make them every year, sometimes more for the ritual than the recipe, but honestly… both are worth it.
Recipe Resume (Quick Selling Points)
• Uses only two ingredients—seriously.
• Gorgeous on cakes, pies, cocktails, and charcuterie boards.
• Festive, crunchy, sweet, and naturally tart.
• No corn syrup, no complications, no candy thermometers.
• Ready fast—most of the time is just drying.
• Budget-friendly and perfect for gifting.
• Doubles effortlessly for parties.
• Looks fancy but takes zero effort.
Why This Two Ingredient Sugared Cranberries Recipe Is the Only One You’ll Ever Need
This recipe became a family staple after I brought a bowl to a holiday dinner and my aunt thought I bought them from an artisan bakery. The way everyone’s eyes widened after that first bite still makes me laugh. They look like holiday jewels but come together with such simplicity, it almost feels like cheating.
Cuisine: American
What You Really Need to Make This Amazing Two Ingredient Sugared Cranberries (Simplified)
- Fresh cranberries
- Granulated sugar (divided for syrup + coating)
How to Master the Perfect Two Ingredient Sugared Cranberries (My Secret Method)
Start by warming a bit of sugar with water until it melts—no boiling, just a gentle swirl until it turns glossy. Toss in the cranberries and let them sit in that warm syrup long enough to get sticky but not cooked. Scoop them out with a slotted spoon and spread them on a rack so the syrup can cling and dry.
Once they feel tacky to the touch, roll them gently in fresh sugar. This is the moment they transform into little sparkling gems. Let them dry again, and resist the temptation to eat them all before they make it to the table.
Chef’s Notes and Tips For A Flawless Two Ingredient Sugared Cranberries
Make sure your syrup never boils—if the cranberries pop, you lose that crisp snap. Patience is key for drying; if you rush the sugar-coating step, the coating won’t stick as beautifully.
Store them uncovered for the best crunch. Covering them traps moisture and softens the sugar coating, and you deserve that satisfying cranberry “crack.”
Get Creative! Easy Substitutions and Fun Variations
Sprinkle in a little orange zest to the sugar for a citrusy sparkle. Swap the granulated sugar for superfine sugar to make them shimmer even more. You can even toss in a handful of rosemary sprigs and sugar-coat them too—they look stunning together.
Lighten It Up! Simple Swaps for a Healthier Two Ingredient Sugared Cranberries
Use a reduced-sugar syrup, or replace half the sugar with a natural sweetener like coconut sugar. These swaps still give great crunch while lowering the overall sweetness. You can also skip the final sugar roll and leave them lightly sweetened for a lower-sugar holiday treat.
Closing
And there you have it! Don’t forget to let us know how your sparkling cranberries turn out, and consider checking out some of our other Recipes.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:
1. How long do two ingredient sugared cranberries stay fresh?
Sugared cranberries stay crisp for about 2–3 days if stored uncovered at room temperature. The sugar coating acts like a moisture barrier, but if you place them in an airtight container, the humidity softens them quicker. Keeping them on a baking sheet or shallow dish is perfect for maintaining that satisfying crunch.
If they do soften, don’t toss them—use them as a topping for oatmeal, yogurt bowls, or even cranberry muffins. Soft sugared cranberries still carry that sweet-tart magic, just in a slightly different texture.
2. Can I make easy sugared cranberries ahead for a party?
Yes! They’re actually ideal for make-ahead prep. If you’re planning a big holiday spread, make them the night before and store them on a sheet pan. They dry further overnight and become even more sparkly.
For cocktail garnishes or cake decorations, prepare them the morning of your event for maximum shine. They’ll hold up beautifully for hours without losing their crispness.
3. Why won’t the sugar stick to my cranberries?
This usually happens if the cranberries are too wet or not sticky enough. After soaking them in the warm syrup, they need at least 45–60 minutes of drying time to become tacky. When they feel slightly sticky—not wet—they’re ready to roll in sugar.
If the syrup cooked too long or got too hot, it hardens too quickly. A gentle, low-heat syrup always gives the best results for simple candied cranberries without corn syrup.
4. Can I use frozen cranberries?
You can, but with caution. Frozen cranberries tend to release more moisture as they thaw, which can cause the sugar to clump instead of coating evenly. Let them thaw completely and pat them dry before soaking in syrup.
Even then, fresh cranberries give a better snap and hold a stronger shape. If presentation matters—like for cocktails or dessert toppings—fresh is the way to go.
5. What can I serve sugared cranberries with?
They’re incredibly versatile. Scatter them over cheesecakes, bundt cakes, pavlovas, or even cranberry-orange loaf. For savory pairings, they brighten charcuterie boards, brie bites, and roasted meats.
And if you like festive drinks, drop a few into Prosecco or holiday spritzers. They float, sparkle, and slowly infuse the drink with a delicate cranberry tang.
6. Do sugared cranberries melt in drinks?
Not melt, but they slowly soften. The sugar coating dissolves gently, giving your drink a subtle sweetness. The cranberry itself keeps its shape for a long time, making it a great cocktail garnish.
If you want them extra crunchy in drinks, store them uncovered for an hour before using—they dry out slightly and hold shape even longer.
7. Can I color the sugar coating?
Absolutely. You can tint granulated sugar with a tiny drop of food coloring and let it dry completely before rolling the cranberries. Pale pink or gold sugar looks incredible on holiday tables.
Just make sure the sugar is fully dry so it doesn’t clump, and roll the cranberries gently to avoid smearing the color.
Two Ingredient Sugared Cranberries
4
servings30
minutes40
minutes300
kcalIngredients
Fresh cranberries
Granulated sugar (divided for syrup + coating)
Directions
- Start by warming a bit of sugar with water until it melts—no boiling, just a gentle swirl until it turns glossy. Toss in the cranberries and let them sit in that warm syrup long enough to get sticky but not cooked. Scoop them out with a slotted spoon and spread them on a rack so the syrup can cling and dry.
- Once they feel tacky to the touch, roll them gently in fresh sugar. This is the moment they transform into little sparkling gems. Let them dry again, and resist the temptation to eat them all before they make it to the table.
