Frosted Cranberries


Frosted Cranberries

I have been wanting to make Frosted Cranberries for a while, but just now getting around to doing it. They’re so pretty and sparkly – and so festive.

This is the first year I’ve made these, and they’re so EASY. I’ve had so many ideas for these pretty little things. 

The first thing I did was to make frosted cranberry-infused vodka.


This vodka gets flavor and sweetness from both the fresh cranberries and the sugar that adorned them.   

And how easy is that?

My daughter turned 21 a few days ago, so when she gets home for Christmas, I’m making a chocolate roulade cake and it will be adorned with these.

I’m SO excited – I just hope my non-baking ass doesn’t ruin it.

Frosted Cranberries

I cannot ruin her cake – it’s too important.

It’s not my very favorite, but I do bake some. I’m just definitely not a huge talent in that area.

I do have to say that my pretzels aren’t really half bad. Once I got used to making the pretzel dough I decided that I like making them.

I also made these Cherry Coke Float Cupcakes that were really, really good, but they’re pretty straightforward to make.

Cherry Coke Float Cupcakes

Baking isn’t my favorite because it’s really an exact science. I like cooking because it is NOT an exact science. You can add a little of this and a dash of that, and before you know it you have something fantastic to eat.

It allows you to experiment, to play, and use creativity based on what you’re in the mood for or how you’re feeling. It’s actually therapeutic to me.

Annnnyyyyyy way – back to her cake.

Hopefully, the baking angels will be on both shoulders tomorrow and it will turn out beautifully, just like my daughter.

If you haven’t already, make these cranberries because everyone will love them and ask where they came from, or how you made them, if they’re edible, and all those fun crazy questions. 

Frosted Cranberries

Here’s your printable!

Frosted Cranberries

Frosted Cranberries

Yield: 12 oz.

Turn one bag of fresh cranberries into beautifully frosted (and candied) holiday treats and or decoration!


  • 2 cups of sugar, divided
  • 1/2 cup water
  • 12 oz. fresh cranberries, rinsed and dried


    1. Combine 1/2 cup sugar and water in a medium saucepan over medium high heat, stirring.
    2. When sugar is dissolved, add cranberries and stir until well coated.
    3. Using a slotted spoon, move cranberries to a wire rack and let dry for 1 hour.
    4. Roll cranberries in remaining sugar until well coated; allow to dry for another hour.


Place unused cranberries in a covered container in the refrigerator for up to 10 days.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 55gFiber: 2gSugar: 52gProtein: 0g

The provided nutrition calculated may not always be accurate.

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Here’s your Pinnable –

Frosted Cranberries

More Cranberry love…  

Pickled Cranberries from Cooking with Mary and Friends

Spiced Cranberry Sauce from Moore or Less Cooking

Cranberry Crunch from Southern Plate

Frosted Cranberries


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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