Frosted Cranberries

Sharing is caring!


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 DAMN 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’m kinda kidding. I mean, I do kinda bake, but I’m definitely not a huge talent in that area. I did bake these French baguettes that were pretty good.

I do have to say that my pretzels aren’t really half bad.

Well, ok, I also made these Cherry Coke Float Cupcakes that were really, really good.

Cherry Coke Float Cupcakes

I am in no way, shape or form tooting my own horn. Y’all, I don’t even have a horn. 

Ok, that was kinda beyond corny.

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 and are they edible, and all those fun fancy questions. 

Frosted Cranberries

Here’s your printable!

Yield: 12 oz.

Frosted Cranberries

Frosted Cranberries

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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Cranberry love…

Pickled Cranberries from Cooking with Mary and Friends

Spiced Cranberry Sauce from Moore or Less Cooking

Cranberry Crunch from Southern Plate

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Top Skip to Recipe