Frosted Cranberries for #CranberryWeek

Frosted Cranberries are a super simple and fun addition to your holiday table! Serve as a snack, or use as a beautiful garnish! | desserts | Thanksgiving recipes | holiday recipes | #CranberryWeek |

It’s Monday! Also…it’s Monday. So let’s go with something easy, shall we? Something easy, but with impact, because if we’re doing this on a Monday, we’re doing something that counts.

I’d never eaten a fresh cranberry until I tested this recipe. I actually loved the crunchy texture, but good heavens are they sour! I still ate several before catching myself and throwing the rest in the pot. Once they’re covered in simple syrup, they are pretty edible, and once they’re coated in sugar, they’re basically candy.

Frosted cranberries are a) tasty and b) beautiful. You can do almost anything with them: serve as a tasty snack, garnish a cocktail (stay tuned, hint, hint!), spread in pretty dishes across a holiday table. Also, they’re really, really easy.

Step 1: Coat cranberries in simple syrup. Step 2: Coat in sugar. Done.

Frosted Cranberries Notes

If the crunchy texture isn’t for you, you can easily cook them softer by soaking them in the hot simple syrup for a few minutes. Less than five minutes was enough to make them a just a little bit softer.

These are super, super simple, but of course I have a few notes to clarify even this super simple process. One: pick through the cranberries first to pull out any bad ones. Two: Granulated sugar works fine, but for an even better coating, use superfine sugar (you can create this by running the sugar through the food processor for a few seconds). Three: Toss a few at a time, because they’ll want to stick together!

You can store these for up to a week in the fridge, loosely covered. If covered tightly, they may become soggy.

Scroll down for more amazing #CranberryWeek recipes!

Recipe from Damn Delicious.



  • 12 ounces fresh cranberries
  • 2 cups granulated or superfine sugar, divided


  1. In a small saucepan, combine 1/2 cup sugar with 1/2 cup water over low heat. Stir until sugar dissolves.
  2. Turn off heat; add cranberries. Stir until they are completely coated, then use a slotted spoon to set on a wire rack to dry for 1 hour. (If you want them less crunchy, let them sit in the hot water for a few minutes).
  3. When they are tacky but not wet, toss cranberries in the remaining 1 1/2 cups sugar until coated. Return to the wire rack to dry for another 1 hour.
  4. Store in a cool place, loosely covered, for up to a week.

See all the other cranberry creations being shared as we kick off Cranberry week today – follow #cranberryweek to see all the delicious recipes!






The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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  5. Teri @ The Freshman Cook

    These are so fun and pretty, and I see lots of ways to use these in the future!

  6. I often see frosted cranberries as decoration and keep meaning to try them myself – these look great, and easy too!

    1. I couldn’t believe how easy they were! And of course you could do a huge batch and use them for any number of events.

    2. Liz @ Books n' Cooks

      Me too! These are all over the place but I’ve yet to try them. Time to make that happen!

  7. Perfect garnish for the entire holiday season

    1. Thanks! They’re so pretty that eating them is almost a bonus 😀

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