These Boozy Sugared Cranberries are the perfect garnish for all of your holiday cocktails or just a delicious little treat to add to your holiday spread. Soaked in orange liqueur and rolled in sugar, you can't go wrong with this sweet-and-sour combination.
On my quest to make something delicious with my leftover cranberries, I ended up with some delicious Boozy Sugared Cranberries as well as a Cranberry Orange Liqueur Syrup to make my Cranberry Orange Margarita Recipe.
Jump to:
- Why I Love This Recipe
- Key Ingredients For This Recipe
- How to Make Boozy Sugared Cranberries
- How to Store the Sugared Cranberries and Syrup
- What To Do With Boozy Sugared Cranberries
- How to Make These Cranberries Non-Boozy
- Expert Tips for This Recipe
- Tools to Make Boozy Sugared Cranberries
- Recipe FAQs
- More Holiday Recipes to Check Out
- Boozy Sugared Cranberries
Why I Love This Recipe
I love these Boozy Sugared Cranberries because they are sweet and sour and pack a ton of flavor. I also love how pretty they look on their own or as a garnish for a cocktail or dessert just like my Dehydrated Oranges.
Not only does this recipe create a fun little treat, but it also yields a delicious flavored syrup like my Ginger Syrup recipe that can be used for cocktails, desserts, and more so there is no waste.
Key Ingredients For This Recipe
- White Sugar: In this recipe, sugar is used in two portions, one for the syrup and the other for coating the cranberries.
- Orange Liqueur: Orange liqueur, such as Grand Marnier, is used to infuse the cranberries with an orange flavor and a touch of alcohol. It enhances the overall flavor of the cranberries and adds a boozy twist.
- Fresh Cranberries: Fresh cranberries are the star of this recipe. They are tart, vibrant, and festive. Ensure they are rinsed for the best results.
How to Make Boozy Sugared Cranberries
Step 1: Place 1 cup of sugar, water, vanilla extract, and orange liqueur in a saucepan over medium heat. Stir until the sugar completely dissolves but do not bring it to a boil.
Step 2: Remove the pan from the heat and stir in the cranberries. Place something heavy on top of the pan, like a bowl, to keep the cranberries submerged while cooling.
Step 3: Once the mixture has cooled enough, cover it, bowl and all, with foil or plastic wrap and place it in the fridge for at least 12 hours or overnight.
Step 4: Strain the cranberries through a fine-mesh sieve over a bowl. Once fully drained, place the syrup in a sealable bottle or container.
Step 5: Put the remaining sugar in a container with a lid. Put the cranberries in the container, put on the cover, and gently shake and turn to fully coat the cranberries with sugar.
Step 6: Place the cranberries on a piece of wax paper to dry for at least an hour. Once dry, place the cranberries in a sealable container in the fridge until you are ready to use or serve.
How to Store the Sugared Cranberries and Syrup
Both the Sugared Cranberries and the syrup need to be stored in sealable containers. My container of choice for the cranberries was a plastic container with a lid.
I put the syrup in a sealable bottle like this one and stored it in the fridge. The cranberries last for 1-2 weeks covered in the fridge and the syrup will last about 2 weeks in the fridge.
What To Do With Boozy Sugared Cranberries
Well, obviously these are going to make an amazing garnish on a cocktail. They are also a delicious treat to put out for a cocktail party or holiday get-together (see below for the kid-friendly version). How great would these look on a holiday cheese plate or Thanksgiving table?
How to Make These Cranberries Non-Boozy
If you are going to have kiddos around and want to make them their own sugared cranberries without the booze, all you need to do is substitute the orange liqueur with orange extract or orange juice. You can also leave out the orange entirely and just have regular candied cranberries. Everything else stays the same.
Expert Tips for This Recipe
- Ensure the cranberries are well-drained and completely dry before adding them to the syrup so that the syrup sticks properly to the fruit.
- The orange liqueur adds a unique flavor, but use it in moderation because it can be overpowering.
- Experiment with other flavors by adding cinnamon sticks or cloves to the syrup for a different twist.
- Place the cranberries on a parchment-lined tray for drying. This prevents them from sticking to the surface.
- Ensure the boozy cranberries have dried completely. This will take at least an hour or more.
Tools to Make Boozy Sugared Cranberries
This set of 3 strainers is my favorite and I use them all the time. They are perfect for this recipe to separate the cranberries from the syrup so you can enjoy both!
I also love this glass storage set from Anchor Hocking. The lids seal perfectly and the glass is always easy to clean and doesn't hold any odor.
This saucepan is from my new favorite Cookware line, Caraway Home. They are completely non-stick and non-toxic and they come in beautiful colors.
Recipe FAQs
While fresh cranberries are ideal for this recipe, you can use frozen cranberries if needed. Thaw and drain them thoroughly before using.
If you don't have orange liqueur, you can substitute with brandy or another fruit liqueur. This will keep the boozy element to these cranberries but change the flavor. Orange zest would also add the citrus element in place of orange liqueur.
Store the boozy cranberries in an airtight container in the fridge for 1-2 weeks.
This recipe is tailored for cranberries, but you can adapt it for other fruits like strawberries, blueberries, or even citrus peels. The ingredient quanities may need adjustment based on the fruit's natural sweetness and size.
More Holiday Recipes to Check Out
If you get a chance to make these Boozy Sugared Cranberries, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Boozy Sugared Cranberries
Equipment
- small plate or bowl to submerge cranberries
Ingredients
- 1½ cups sugar, divided
- 1 cup water
- 1 teaspoon vanilla extract
- 2 teaspoons orange liqueur (such as Grand Marnier)
- 2 cups fresh cranberries, rinsed
Instructions
- Place 1 cup of sugar, water, vanilla extract, and orange liqueur in a saucepan over medium heat. Stir until the sugar completely dissolves but do not bring to a boil. This will take only a few minutes.
- Remove the pan from the heat and stir in the cranberries. Place something heavy on top to keep the cranberries submerged (be careful not to overflow the pan). I used a round flat bowl that worked perfectly or you could use a small plate.
- Once the mixture has cooled completely, cover it with foil or plastic wrap and place it in the fridge for at least 12 hours or overnight to allow the cranberries to soak in all of that delicious syrup.
- After soaking, strain the cranberries through a fine-mesh sieve over a bowl. Once fully drained, place the syrup in a sealable bottle or container, place it in the fridge, and save for cocktails or desserts!
- Put the remaining sugar in a container with a lid (or a small bowl). Gently place the cranberries in the container, put on the lid, and gently shake and turn to fully coat the cranberries with sugar (if your cranberries are in a bowl, use a spoon to carefully mix the cranberries in the sugar to coat).
- Place the sugared cranberries on a piece of wax paper to dry for at least an hour. Make sure they are separated so they have room to dry.
- Once dry, place the cranberries in a sealable container in the fridge until you are ready to use or serve. They will last for 1-2 weeks covered in the fridge.
Notes
-
- Ensure the cranberries are well-drained and completely dry before adding them to the syrup so that the syrup sticks properly to the fruit.
- The orange liqueur adds a unique flavor, but use it in moderation because it can be overpowering.
- Experiment with other flavors by adding cinnamon sticks or cloves to the syrup for a different twist.
- Allow the syrup to cool a bit before adding the cranberries if your syrup was boiling. This prevents the cranberries from cooking and getting too soft. It can be hot but no boiling hot.
- Place the cranberries on a parchment-lined tray for drying. This prevents them from sticking to the surface
- Ensure the boozy cranberries have dried completely. This will take at least an hour or more.
- Both the Sugared Cranberries and the syrup need to be stored in sealable containers. The cranberries last for 1-2 weeks covered in the fridge and the syrup will last about 2 weeks in the fridge.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Kasia Ladyga-Doyon says
Can powdered sugar be used instead? I hate the texture from teal sugar, yes, I’m a brat lol
Emily says
Hi Kasia, you can use powdered sugar, just remember that it has added cornstarch which can change the way things taste. Powdered sugar is also a lot sweeter. If you have access to a mini-food processor or small coffee/nut grinder, I would suggest putting regular sugar in there and giving it a few pulses to make a finer texture. Either way, enjoy!