It’s easy to learn how to make Sugared Cranberries and Herbs when you want a little sparkle added to your holiday table! The cranberries are a sweet, tart, and wonderfully festive garnish that are almost too beautiful to eat!
This pretty garnish is perfect for holiday desserts, charcuterie boards, cocktails, or to dress up any festive table.
Cranberry Sparkle in Every Bite
Fresh cranberries and hearty herbs are coated in a simple sugar glaze, then rolled in sparkling sugar for a beautiful frosted finish.
The sugar coating balances the naturally tart flavor of the cranberries. The herbs, while edible, are usually more for garnish and not eaten.
These sugared cranberries and herbs are simple to make! Just a sugar glaze and a little patience are all you need.
Sparkly cranberries and herbs can be used in so many ways! They are a delightful garnish, or decoration, the cranberries make a tasty snack and can also be used to make homemade cranberry sauce.
Ingredients That Make Them Sparkle
Sugar: The first amount of granulated sugar is used to make the simple syrup which is essential to create the sticky outer layer. The remaining sugar is used to help create the sparkling outer coating.
Water: Water dissolves the sugar to make a light glaze that coats the cranberries and herbs.
Decorator Sugar: Made of larger crystals so it adds extra sparkle, texture, and frosted finish. Also called coarse or sparkling sugar.
Cranberries: Use fresh, firm cranberries for optimum results. Their bright red color and naturally tart flavor make them perfect for festive occasions.
Herbs: Choose fresh, hearty herbs like rosemary or thyme. Their sturdy leaves hold up well to the glaze and sugar coating while adding a lovely festive touch.
Variations
Add a cinnamon stick when heating the sugar and water and leave it in the glaze.
Add a few drops of flavored extract for different flavor variations.
For a citrus twist, sub in orange juice for water.
How To Make Sugared Cranberries and Herbs
Create the sugar glaze.
Add cranberries and herbs, transfer to a parchment lined pan. Rest until glaze is tacky.
Combine sugars, then roll cranberries and herbs around until coated.
Return to parchment until ready to use.
Recipe Tips!
Little Tips for Big Sparkle
Be sure to cool the sugar syrup a few minutes before adding the cranberries. It should be only slightly warm.
Don’t skip the resting time because the glaze on the cranberries and herbs needs to set a bit and become tacky enough for the dry sugars to stick to.
Work in small batches. Roll a handful at a time in the sugar mixture for even coating.
Spread everything out on parchment paper so the sugar coating can set before serving.
For best results make sugared cranberries as close to when you plan to use them as possible.
Save That Holiday Shine
Once completely dry, arrange the sugared cranberries and herbs in a single layer. Keep them in a cool, dry place, away from moisture.
Avoid moving them around too much as the sugar coating is delicate.
Use them within a day or two for the best appearance and texture. If they become sticky or damp, the sparkling coating may need refreshing. You can use a sugar shaker to sprinkle a bit more sugar if needed.
Sugared cranberries and herbs are a festive holiday garnish that's easy to prepare plus adds a beautiful frosted finish to holiday desserts, drinks, and entertaining boards
Equipment
skillet
parchment paper
baking sheet
Ingredients
1½cupsgranulated sugardivided
½cupwater
½cupdecorator sugar
12ouncesfresh cranberries
fresh herbs hearty and strong like thyme or rosemary
Instructions
In a skillet, mix together ½ cup granulated sugar and ½ cup water over medium heat until sugar is dissolved. Allow to cool slightly for glaze to thicken.
Add 12 ounces fresh cranberries and toss gently until covered with sugar glaze. Transfer to a parchment lined pan.
Repeat with fresh herbs .
Rest cranberries and herbs for 1 hour to allow the glaze to become tacky.
Combine remaining 1 cup granulated sugar with ½ cup decorator sugar.
Roll small batches of glazed cranberries and herbs into sugar mixture until coated.
Return to parchment lined pan to cool completely.
Notes
Nutrition calculated on a serving of about 5 to 6 cranberries.
