Healthy Candied Cranberries: Easy No-Cook Method

These Healthy Sugared Cranberries are a simple festive treat that brings a sweet-tart and healthy sparkle to your holiday celebrations. They make a lovely garnish for your holiday desserts and drinks, main dishes, and more.

I think this is the best recipe out there for these candied cranberries, and I think you’ll agree. They’re sure to be a huge hit in your home this holiday season, and you’ll definitely want to make them year after year.

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I have to say, though these are meant to be a garnish, they don’t last long in our house! And hey, cranberries are really good for you, and this recipe is so simple to make, so I don’t mind at all!

Why You’ll Love This Recipe

This sugar-free candied cranberry recipe is a low-carb, super simple version of a viral recipe. It’s super popular for a number of reasons, not the least of which is these berries are just so festive! Don’t they just make you happy just looking at them?

But this simple recipe really makes the typical recipe even better.

I tested a lot of versions, and this is what I ended up with:

• a really thick syrup that works amazingly well.
• a no-cook method, so there’s no risk of overcooked berries!
• a healthy sweetener (low-carb/keto or coconut sugar) version, so these work for those on a sugar-free diet too!
• delicious flavor add-ins that, while optional, make these taste even better.

It’s also a very flexible recipe so that you can use most any sweetener. It’s completely up to you!

Sweetener Options

I opted for allulose for the syrup and xylitol or erythritol for the topping for this recipe, but again, you can use pretty much whatever sweetener you like.

Allulose is a great sweetener for the simple syrup, but you could also use other options as mentioned in my Sugar-Free Simple Syrup post.

For the coating, you’ll want a sweetener that’s crystal-like, which allulose is not; it’s more of a powdered texture. Xylitol and erythritol are great options for this.

Coconut sugar is another healthier option, but it’s brown so your cranberries will look as good. They’ll still be yummy, however!

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Our family avoids regular sugar, but you can make this recipe work using basically any sweetener you’d like.

Ingredients

All you need for this recipe are the following simple ingredients. For the exact amounts, see the printable recipe card below.

• fresh cranberries. See the FAQs about using frozen cranberries.
• water
• sweetener: Any sweetener that will work for making a simple syrup can be used for the first sweetener. You’ll need a granulated crystalline sweetener for the coating.
• salt (optional, but recommended)
• vanilla extract or vanilla powder (optional)
• orange zest (optional)

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How to Use

You can use these little sweet-tart candied gems in so many ways, from main dishes to appetizers to beverages and baked goods. How about:

Variations

• Use blueberries or raspberries, or use half blueberries and half cranberries for a lovely mix of color. A blueberry/red raspberry combo would make this a great addition to Fourth of July or Memorial Day celebrations.
• Roll the cranberries in powdered sugar for more of a snow-covered rather than crystal look.
• If you’re not watching your carbs, use orange juice instead of water to infuse the cranberries with some more citrus flavor.
• Make hard-coated candied cranberries. Place the coated cranberries on a baking sheet and bake in the oven at 200°F (93°C) for 5-8 minutes. I haven’t tried this yet with a low-carb sweetener, but it should work! I’ll report back after I try it! Just watch them carefully, or you’ll have baked cranberries instead.

How to Store

You can store these berries in an airtight container at room temperature for about 2 to 3 days or in the fridge for that same length of time, or possibly a little longer.

They don’t freeze well. You can freeze them if need be, but they won’t hold their shape, and you might want to roll them in additional sweetener.

More Healthy Cranberry Recipes

Here are some other healthy cranberry recipes that you might like.

FAQs

Can you use frozen cranberries for this recipe?

You can, but the cranberries won’t hold their shape well, and they won’t be firm at all or for very long, so I recommend that you use fresh cranberries for the best presentation. That being said, I’ve made these using frozen cranberries, and they taste great! In fact, some of my family members like them better this way!

This is the only option you’ll have off-season, so while they won’t look as nice as a garnish, they’re still a healthy treat.

What can you do with the leftover syrup?

This recipe doesn’t make that much syrup, so you won’t likely have much or any leftovers. You can, of course, make extra if you like, however.

If you do have leftover syrup, don’t toss it. It makes a great addition to drinks or desserts or even works on pancakes or waffles. This Sugar-free Simple Syrup post has lots of ways to use the syrup noted in the post.

• 3 cups fresh cranberries (12 ounce bag)
• 1/4 cup water
• 3/4 cup allulose (or other desired sweetener)
• 1/8 teaspoon salt (optional)
• orange peel (optional)
• 1/3 cup xylitol or other granulated sweetener
• dash vanilla extract or pinch of vanilla powder (optional)

• Wash the cranberries and place them in a heat tolerant medium-sized bowl or pot.

• In a small saucepan, place the sweetener, water and salt, vanilla or vanilla powder, and orange peel, if using.

• Cook over medium/low heat for 4-5 minutes or until the sweetener is dissolved and the mixture is clear.

• Remove the pan from the heat and cool for about 1 minute.

• Pour the syrup over the cranberries and stir to coat well.

• Remove the cranberries from the bowl and place them in a single layer on a cooling rack. Allow them to drip/dry for at least one hour. They will become sticky during this time.

• Place the 1/3 cup of granulated sweetener in a small bowl.

• Coat the cranberries by rolling them in the sweetener until they’re fully coated.

• Transfer the coated cranberries to a plate or baking sheet to dry for another hour or so. If desired, roll the berries an additional time in the sweetener for a thicker, more sparkly coating.

• Place in cocktails or other drinks, on top of cakes, cupcakes, pies, or cookies, on main dishes, or on a charcuterie board, or as a stand alone snack.

• Store in an airtight container in the fridge for about 3-5 days. Do not freeze.

Calories: 14kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 12mg | Potassium: 10mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.03mg | Net Carbs: 11g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.