Boozy, sparkly cranberries tossed in a vanilla-scented rum syrup and rolled in sugar — these festive, cocktail-ready garnishes bring a burst of vibrant flavor and color to any holiday spread. They’re simple to prepare yet striking enough to impress, whether perched atop a cocktail glass, scattered over a dessert, or served in a bowl for snacking.
Why You’ll Love This Recipe
These Vanilla Rum Sugared Cranberries offer the perfect balance of tart, sweet, and boozy. With minimal ingredients and effort, they deliver maximum visual impact and flavor. Ideal for entertaining, gift-giving, or simply elevating a holiday cocktail, these cranberries are a versatile and memorable treat. The vanilla-rum infusion adds depth, while the sugar coating creates a dazzling frosted finish.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- clear rum
- vanilla extract
- granulated sugar
- fresh cranberries
directions
- In a small saucepan, combine the rum, vanilla extract, and 1 cup of sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves (about 2–3 minutes).
- Allow the syrup to cool for 10 minutes. Add the fresh cranberries, then continue to cool completely for at least 1 hour. Once cooled, transfer to a sealed container and refrigerate for 24 hours for best flavor infusion.
- The next day, drain the cranberries for 5–10 minutes so they are moist but not soggy. If they are too dry, the sugar won’t adhere properly.
- Spread 1½ cups of sugar on a rimmed sheet pan. Toss small batches of cranberries in the sugar until they are evenly coated.
- Let the sugared cranberries dry on the pan at room temperature for at least 1 hour to set the coating.
- Store the finished cranberries in an airtight container for up to 2–3 days to maintain their crisp sugar shell.
Servings and timing
Servings: Approximately 8 small servings
Prep time: 15 minutes (plus cooling and soaking time)
Inactive time: 25 hours (1 hour cooling + 24 hours soaking + 1 hour drying)
Total time: 25 hours 15 minutes
Variations
- Non-alcoholic version: Substitute the rum with 1 cup of pomegranate or cranberry juice. Use the same simmering and chilling process.
- Citrus twist: Add a strip of orange or lemon peel to the syrup for a subtle citrus note.
- Spiced version: Add a pinch of cinnamon or a clove to the syrup while it simmers for a warm, spiced aroma.
- Superfine sugar coating: For a finer texture and more photogenic finish, pulse granulated sugar in a food processor or use store-bought superfine sugar.
- Herbal infusion: Add a sprig of rosemary or thyme to the syrup during simmering for a unique botanical flavor.
storage/reheating
Store the sugared cranberries in an airtight container at room temperature for up to 2–3 days. After this period, the sugar coating may begin to dissolve and soften. While they lose their crisp texture, softened cranberries are excellent folded into sauces, compotes, or baked goods. Avoid reheating, as it will melt the sugar coating and compromise the texture.
FAQs
What type of rum works best for this recipe?
A clear (white) rum is ideal, as it has a neutral flavor that allows the vanilla and cranberry notes to shine.
Can I use frozen cranberries?
Fresh cranberries are strongly recommended for the best texture. Frozen cranberries may become too soft after soaking and won’t coat well with sugar.
How long do sugared cranberries last?
They are best within 2–3 days of preparation. After that, the sugar may begin to dissolve, although the cranberries are still usable in other recipes.
Can I make these cranberries without alcohol?
Yes. Substitute the rum with pomegranate or cranberry juice and follow the same method.
How can I ensure the sugar sticks evenly?
Make sure the cranberries are moist but not dripping wet before tossing in sugar. If they are too dry, the sugar won’t adhere properly.
Can I use flavored rum?
Yes, but choose a flavor that complements cranberries and vanilla. Coconut or spiced rums can add a unique twist.
Is superfine sugar necessary?
Not necessary, but recommended for a smoother, more even coating. You can make your own by pulsing regular sugar in a food processor.
Can I make these in advance?
Yes. You can start the infusion process 1–2 days ahead and sugar them the day of serving.
Are these safe for kids?
Due to the alcohol content, they are not recommended for children. Use the non-alcoholic variation instead.
Can I use other berries?
This method works best with cranberries due to their firmness and tart flavor. Softer berries may not hold up well in the syrup.
Conclusion
Vanilla Rum Sugared Cranberries are a stunning and flavorful addition to any festive table. Their sparkling exterior and boozy-sweet bite make them ideal for garnishing cocktails, topping desserts, or serving as a holiday nibble. With both alcoholic and non-alcoholic versions, they’re easy to adapt and sure to impress guests with their elegance and flavor.
PrintVanilla Rum Sugared Cranberries
Boozy, sparkly cranberries tossed in vanilla-scented rum syrup and rolled in sugar — festive, cocktail-ready garnishes that pop with flavor and color.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 15 minutes
- Yield: 8 servings (small bowl) 1x
- Category: Snack, Garnish, Dessert Topping
- Method: Soak and Coat
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup clear rum
- 1 tsp vanilla extract
- 2½ cups granulated sugar, divided (1 cup + 1½ cups)
- 1 cup fresh cranberries
Instructions
- In a small saucepan, combine rum, vanilla, and 1 cup sugar; bring to a gentle boil and stir until the sugar dissolves (about 2–3 minutes).
- Remove from heat and let syrup cool for 10 minutes.
- Add cranberries to the cooled syrup and allow to cool completely (at least 1 hour).
- Refrigerate the cranberries in the syrup in a sealed container for 24 hours.
- Drain the cranberries for 5–10 minutes so they remain moist but not soggy.
- Spread 1½ cups sugar on a sheet pan and toss small batches of cranberries until fully coated.
- Let the sugar-coated cranberries dry on the pan at room temperature for at least 1 hour to set the coating.
- Store in an airtight container for up to 2–3 days; after that, they soften and are great for sauces.
Notes
- For a non-alcoholic version, substitute 1 cup pomegranate or cranberry juice for the rum.
- Use superfine sugar or pulse granulated sugar briefly for a finer, more even coating.
- Ensure cranberries are moist before coating to help the sugar stick.
Nutrition
- Serving Size: About 2 tbsp (small handful)
- Calories: 85
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg