If you’ve ever seen a cocktail topped with sparkly cranberries or a holiday grazing board finished with that “wow” detail… this is it.

These candied cranberries are one of my favorite little upgrades because they’re:

• beautiful (they look like tiny jewels),
• easy (no baking, no complicated steps),
• and multi-purpose (cocktails, boards, desserts, brunch spreads — you name it).

We recently shared these on Instagram, and I wanted to put the full step-by-step recipe here so you can save it, bookmark it, and make it every season.

What Are Candied Cranberries?

Candied cranberries are fresh cranberries coated in a light simple syrup, then rolled in sugar until they dry into a sparkly, sweet-tart garnish. They’re the perfect balance of festive + elevated, which is exactly why we love using them at Grazing Haus.

Ingredients You’ll Need

You only need 3 ingredients:

• 12 oz fresh cranberries (1 bag)
• 1 cup granulated sugar, divided (½ cup for syrup + ½ cup for coating)
• 1 cup water

Optional (but lovely):

• Orange peel strip
• Cinnamon stick
• Rosemary sprigs (for garnish vibes)

Tools You’ll Need

• Small saucepan
• Mixing bowl
• Slotted spoon (or strainer)
• Parchment paper + baking sheet (or a cooling rack)

Step-by-Step: How to Make Candied Cranberries

Step 1: Make a quick simple syrup

In a small saucepan, combine:

• 1 cup water
• 1/2 cup sugar

Heat over medium, stirring until the sugar fully dissolves (about 2–3 minutes).
Do not bring it to a hard boil — you want it hot enough to dissolve, not cook the cranberries.

Optional: Add orange peel or a cinnamon stick while it warms for extra holiday aroma.

Step 2: Coat the cranberries in syrup (gently!)

Remove the syrup from heat.

Add fresh cranberries to the saucepan and stir gently for about 1 minute until coated.

Important tip: If the syrup is too hot or you stir too aggressively, cranberries can pop. We’re coating, not cooking.

Step 3: Let them dry until tacky

Using a slotted spoon, transfer cranberries to a parchment-lined tray (or cooling rack).

Let them sit for 45–60 minutes, until they feel sticky/tacky to the touch.
(This is what helps the sugar actually stick and sparkle.)

Step 4: Roll in sugar

Place the remaining ½ cup sugar in a bowl.

Roll the tacky cranberries in sugar until fully coated.

For extra sparkle: do a second roll after 5 minutes.

Step 5: Dry again for the “crunchy sparkle”

Spread candied cranberries back onto parchment and let them dry for another 30–60 minutes.

They’ll firm up as they dry, giving you that signature frosted finish.

How to Use Candied Cranberries

Here are our favorite Grazing Haus ways:

1) Cocktail garnish (instant hostess flex)

Top:

• a Christmas Cosmo
• a champagne spritz
• a vodka soda with cranberry + lime
• bourbon cocktails (they’re shockingly good with bourbon)

Add a rosemary sprig + 3 cranberries on a cocktail pick and you look like you hired a stylist.

 

2) Grazing boards + cheese boxes

Candied cranberries are amazing with:

• brie
• goat cheese
• aged cheddar
• manchego

They add a pop of color, a sweet-tart bite, and they photograph beautifully.

3) Holiday desserts + brunch

Sprinkle over:

• frosted cupcakes
• cheesecake
• pavlova
• yogurt bowls
• pancakes/waffles

Storage Tips

• Store in an airtight container at room temp for up to 2 days (best texture).
• Or refrigerate up to 4–5 days (they’ll soften slightly, still cute and tasty).
• Avoid freezing (texture gets weird).

Troubleshooting Tips

Why did my cranberries pop?
Your syrup was too hot or you stirred too hard. Next time, let the syrup cool for 2–3 minutes before adding cranberries.

Why isn’t sugar sticking?
They weren’t tacky enough yet. Let them dry longer before rolling in sugar.

Why are they wet or syrupy?
Too much syrup carried over. Use a slotted spoon and let excess syrup drip off.

 

Candied Cranberry Simple Syrup (Bonus!)

Don’t toss the leftover syrup — it’s liquid gold.

Use it in:

• cocktails
• mocktails
• sparkling water
• tea
• drizzled over fruit

Store in the fridge up to 7 days.

Final Notes from Grazing Haus

If you make these, tag us — we love seeing how you use them on cocktails, boards, and holiday tables. It’s one of those small details that makes everything feel intentional (and totally photo-ready).