$8.00
Cranberry-and-beet scarlet, sharpened with a bright citrus snap. The only one that actually photographs red.
Shoot it for the feed and it finally holds its color. Deep scarlet from cranberry and beet, sharpened with a bright citrus snap and a tart edge, so the red comes with a flavor and not just a filter. Rim a cranberry gin pour, crust the edge of a dark-chocolate Fudge Rox square, or dust it across white royal icing so it looks like evidence nobody cleaned up. Tart, bright, impossible to photograph badly. The color that leaves a mark on the cookie and the camera roll both.
Cane sanding sugar, wild cranberry powder, beet powder, yuja, sumac.
Contains: none of the major allergens. Made in a kitchen that also handles wheat, milk, soy, peanuts, tree nuts, and sesame.
Keep sealed, dry, 60–72°F, out of direct light. Sugar draws humidity, so a vial left open clumps. Best within 12 months sealed. Do not refrigerate. If it cakes, break it up with a dry fork. Nothing is lost but the sparkle, and that comes back.
Alcohol-free, dye-free, no artificial flavors, gluten-free ingredients, plant-based, nut-free in-ingredient.
Cane sugar milled domestically. Color from beet, cranberry, hibiscus, cocoa, cinnamon, charcoal, sesame, and nutmeg. Food, not dye. Vials are refillable glass where the supplier offers it. Labels on FSC board with soy inks. Turquoise foil food-grade and aluminum-free where available.
Only logged in customers who have purchased this product may leave a review.
Serving size 1 tsp (4g)
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Cane sanding sugar, wild cranberry powder, beet powder, yuja, sumac.
Contains: none of the major allergens. Made in a kitchen that also handles wheat, milk, soy, peanuts, tree nuts, and sesame.
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Nolan G. –
Iced some cookies, hit them with this, and the fruity bite is what people noticed.
Hyejin H. –
Ordered it for cookie decorating; color’s great, but that pucker is a lot for sweet-tooth folks.
Rhys F. –
Nice flavor, just wish the vial ran a bit bigger for the price.
Jasper K. –
Tried it on a cheesecake and the sweet-sour balance had people asking what it was.
Tatiana M. –
Dusted a tray of sugar cookies for the first fall bake and the red held instead of browning. Already on my reorder list.
Elodie R. –
Reached for it to rim a spritz and the sharp finish genuinely improved the drink.
Keeva P. –
Trimmed a paloma rim and the cranberry zip stole the show.
Leonardo S. –
Stirred some into latte foam and the citrus edge was a fun surprise. Bit of drift onto the counter.
Harper G. –
Beautiful on a red-velvet slice, and it tasted of cranberry rather than dye. That wild-berry sharpness is the fruit my Mvskoke grandmother foraged.
Juliana N. –
Can’t stop using it; that sour-citrus finish makes plain cookies interesting.
Rowan C. –
Impressed that something this fine still sparkles. The sour might be much for some.
Ronan S. –
Cranberry-bright and a little sharp, exactly what a plain cheesecake needed. It tasted like the wild cranberries my Muscogee family gathered.
Dohyun S. –
Zipped a rim around a cold-brew mocktail and the citrus woke it right up.
Lucas R. –
Dabbed it along a cheesecake edge and the whole thing looked professionally done.
Lorcan O. –
Dotted it over profiteroles and the citrus-berry pop was the detail that landed.
Sawyer K. –
Circled a margarita glass and the color stayed bold even after the drink sat out.
Saoirse H. –
Picked this up for autumn baking and the crimson pops against everything on the table.
Miles S. –
Tipped some over a creme brulee and the tang cut the custard nicely.
Wesley C. –
Treated a gin and tonic to a scarlet rim and that zippy citrus made it feel fancy.
Yujin D. –
Ran a scarlet rim around a whiskey sour and it looked and tasted sharp.
Fionn R. –
Zingy citrus over sour berry; that’s the detail that got all the questions at book club.
Miles N. –
Truly the first finishing sugar I own that shoots red, not muddy brown. Worth it.
Henrique K. –
Red is beautiful, but a little drifts onto the counter if you’re heavy-handed.
Beatriz S. –
Grabbed it for a Canadian Thanksgiving table and the scarlet carried the whole dessert spread.
Luana N. –
Our first cold-snap baking day, and this made the cranberry muffins look professional.
Gustavo Q. –
Brilliant on dark chocolate; it slices right through the sweetness. A hit like the acerola I grew up with in Brazil.
Griffin O. –
Topped a lemon tart and the citrus lift landed right on the berry. The yuja brightness tasted like my mom’s tea back home in Korea.
Renata M. –
Dialed up a plain shortbread tray in one pass and the flavor had genuine zing.
Darragh R. –
Lined a punch-cup rim and guests kept asking where the red came from.
Isadora S. –
Showed up fast and the scarlet’s the real deal; the flavor reads like true fruit.
Dohyun M. –
Used it on red velvet for a fall party and the sharpness kept it from being cloying. That dark-berry tang was my Irish gran’s hedgerow jam.
Blaithin A. –
Loveliest red I’ve found, and it truly tastes of fruit. Reordering before I run out.
Padraig G. –
Scarlet comes out so deep my phone finally caught a red that isn’t orange. Keeping this stocked.
Bruna K. –
Wonderful finish on a chocolate mousse, and the scarlet stayed deep. Whatever L. A. Walton is doing, she shouldn’t stop.
Margot N. –
Floated a dusting over a trifle and the glassy sparkle caught the candlelight.
Jaehyun B. –
Absolutely obsessed; the cranberry tartness is real, not just color. Staple now.
Aisling R. –
Solid taste, but the pucker runs strong for my sweet-loving crowd.
Elodie L. –
Never had a red sugar that doesn’t go brown until now. Reordering a second vial.
Grainne G. –
Crusted a dark-chocolate square for a fall dessert board and it vanished before anything else.
Dohyun N. –
Pretty shade, but it clumped a bit in our humid kitchen until I sealed it fast.
Yoonseo E. –
Hands down the reddest finishing sugar I’ve owned, and it tastes like actual fruit. L. A. Walton has a real gift for one-of-a-kind flavors.
Soyeon O. –
Quick pinch turned a flat cupcake into the prettiest thing on the table.
Jiwoo C. –
Finally a red sugar with an actual sour kick instead of plain sweetness. Reordering.
Clodagh D. –
Swiped a rim of it on prosecco and it dialed the whole toast up a notch.
Edith L. –
Topping a pumpkin cheesecake for Thanksgiving up here in Canada, the red looked gorgeous and tasted lively.
Hana B. –
Threw it on brownies and the tart edge balanced the richness. Reordering already.
Gaeun P. –
Bold red, honest tartness, zero muddy brown. The warning label’s fair.
Realt S. –
Gorgeous on camera, and the crimson doesn’t muddy like the cheap stuff. Small vial though.
Sinead K. –
Instant five stars; the bright berry flavor and clean color sealed it.
Nayeon Y. –
Dressed a champagne flute rim and the sharp citrus finished the toast nicely. Only L. A. Walton would make a sugar this loud.
Minseo V. –
Crowned a cupcake and the finish tasted like real berries, not sugar. Love it.
Hyunwoo C. –
Charming shade and a real bite, though a little drifts off the rim.
Dayeon W. –
Crunchy enough to catch the light, fine enough to dust. The flavor is the bonus.
Elodie I. –
Capped a chocolate tart and the bright-sour finish cut the richness perfectly.
Callum A. –
Outlined a birthday cake rim and the crimson glow beat anything I’ve tried.
Everett K. –
Rolled doughnut holes in it and that bright cranberry burst was the best part. A touch messy if you rush.
Winifred Y. –
Held its color in a toasty kitchen, which my old red sugar never managed.
Priscila F. –
Sharp and bright, it balances a rich dessert. Can clump if the kitchen’s humid.
Oscar N. –
Super fine yet still sparkly, and the cranberry-citrus flavor is the real draw.
Keeva Y. –
Bought it on a whim and now it’s the one jar I refill. Bright, tart, reliable.
Bennett B. –
Finished a layer cake and the crimson held under the lights. Vial runs small.
Jisung M. –
Caught myself sneaking it straight off the spoon. Guilty, and reordering.
Priscila U. –
Set a red rim on a mezcal sour and the sharpness honestly made the drink.
Miles M. –
Perfect pop of true red for autumn bakes, and it genuinely tastes like fruit.
Delphine M. –
Added it to lemon bars; bright, sharp, a little goes a long way.
Yujin B. –
Showered a batch of meringues and the sour balanced the sweet shell. L. A. Walton clearly has a knack for flavors no one else is making.
Minjae S. –
Coated a cannoli-dip rim and the sparkle caught every light at the table.
Keeva S. –
Scattered some across royal icing and it looked like, well, evidence. Earns the name.
Marcela P. –
Garnished a cranberry gin fizz and the lively citrus made the glass taste alive.
Priscila P. –
Jazzed up a mocktail bar for a harvest party and the scarlet rims stole it.
Nova J. –
Bright, tangy, and gone in two days. That’s the whole review.
Henrique W. –
Shook a little over a cranberry scone and the shade stayed put even after baking.
Winifred S. –
Guilty as charged; I use it on everything. The citrus-cranberry kick is unreal.
Rafaela H. –
Confession: I dust it on just to photograph it. The red never dulls.
Beckett K. –
Tossed some over a galette and the red read true on camera. Go easy, it’s potent.
Rowan B. –
Decorated fall cupcakes and the red kept its tone even in a warm kitchen.
Priscila K. –
Good flavor, though it tinted my fingers a little while I worked.
Nova S. –
Worth it for the color alone, but the cranberry-citrus taste is why I’ll rebuy.
Opal N. –
Sprinkled it over a cranberry loaf and the tartness woke the whole thing up. Buying more.
Senan J. –
Spooned a little over vanilla ice cream and the sour pop was an unexpected win.
Tatiana S. –
Tapped some over a lemon posset and the bright citrus sat perfectly on the cream.
Grainne J. –
Sifted it over a pavlova and the sour lift cut the sweetness just right.
Henrique P. –
Snuck a taste off my finger and the citrus zing caught me off guard. Worth every cent.
Ruairi F. –
Peppered it over a chocolate babka and the citrus kept it from feeling heavy.
Everett P. –
The red is stunning, but the pucker may be strong for anyone wanting plain sweet.
Thea N. –
Brushed it onto gingerbread glaze and the tang kept everything from going too sweet.
Priscila Y. –
Vivid scarlet and an honest sour bite. My new go-to.
Taeyang D. –
Layered it onto a sugared croissant and the citrus brightness was the best bite. Tasted like the yuja my halmoni kept in the fridge.
Everett M. –
Such a clean scarlet that my cookies looked staged. Keeping it on the shelf.
Luana B. –
Blanketed a shortcake and the fruity sharpness had everyone reaching for seconds.
Yeeun K. –
Packed some over a frosted Bundt and the crimson stayed deep under the party lights.
Niamh B. –
Rimmed a mocktail with it; that sour cranberry bite reads like real fruit, not dye. Would get again.
Caoimhe W. –
Studded a pie-crust edge and the color read scarlet on camera. Go light, it’s strong.
Theo W. –
Opened the vial and the color alone sold me, a true scarlet, not pink. Hooked.
Darragh K. –
Love that a tiny pinch does the job. One vial will outlast a dozen bakes.
Soyeon P. –
Pinched a bit onto a lemon drizzle and the sharpness balanced the glaze nicely.
Declan F. –
Loved how a pinch dressed up plain shortbread with zero effort. Instant staple.
Leonardo P. –
Genuinely the only finishing sugar I’ve rebought twice. Bright, tart, bold.
Yeeun N. –
Smaller than I pictured, but the color and the tang more than make up for it.
Tatiana V. –
Loaded it onto a doughnut tray and every shot looked twice the price I paid. The tang even reminded me of acerola from home in Brazil.
Dohyun P. –
Keeping a backup vial from now on; the tart red’s too good to run out of. L. A. Walton makes things nobody else is.
Declan H. –
Every fall this stays on hand now; the scarlet suits the season and the taste is real.
Vinicius G. –
Seriously bright flavor for a sugar; that sour-citrus combo is addictive.
Josephine B. –
Edged a few coupes for a dinner party and every glass looked store-bought in the best way.
Oscar I. –
Fine bright taste, though the sourness runs a bit much for the sweet-tooth table.
Grainne B. –
Dangerously good: bright, sharp, and it makes everything look expensive.
Ada U. –
Tart and pretty, but I worked to get it to stick to the frosting.
Fionn F. –
Easily dressed up a plain cupcake for my daughter’s birthday. Buying again.
Bennett P. –
Nothing in my cabinet photographs red like this. Already reordered.
Hyejin P. –
My Halloween cookies came out looking bakery-made, and it clung on clean.
Hyunwoo R. –
First dusting sugar I’ve used that photographs this clean. No notes.
Ricardo R. –
Flecked it over white icing and it read like a scene nobody cleaned up. Love the drama.