These candied cranberries are little ruby jewels of sweet-tart joy. They’re crisp on the outside, juicy inside, and make the perfect festive snack or edible gift. If you’ve never tried a cranberry that pops in your mouth like a holiday firework, you’re in for a treat.
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Why You’ll Love Candied Cranberries
They’re incredibly easy. Just soak, shake, and bake. No fancy tools or candy thermometers needed. The cranberries soak in citrusy juice and soda (or a splash of Prosecco for the grown-ups), then get rolled in powdered sugar and baked briefly for a delicate sugary shell. They’re crunchy, sparkly, and slightly addictive.
Pair them with this Cranberry Orange Buttermilk Breakfast Cake for a cranberry-packed dessert tray that doubles as a hostess gift.
Ingredients You’ll Need
1 (12 oz) bag fresh cranberries (don’t use frozen)
2 cups 7Up or Prosecco (for a grown-up version)
1 cup orange juice or pineapple juice
1 cup powdered sugar (new, unopened bag no cornstarch)
How to Make Candied Cranberries
Step 1: Soak the Cranberries
In a large bowl, mix the cranberries, 7Up, and juice. Cover and refrigerate for 24 hours. Don’t skip this step it’s what softens the berries and infuses them with that extra burst of flavor.
Step 2: Coat in Sugar
Drain the cranberries well using a colander. Transfer them to a large ziplock bag. Add powdered sugar and shake gently until all the berries are evenly coated.
If you see extra sugar clumping, you can shake the berries in a clean colander to remove the excess.
Step 3: Bake for the Crisp Shell
Preheat your oven to 200°F. Line a baking tray with parchment paper and spread out the coated cranberries. Bake for just 5 minutes no more! Too long, and they’ll dry out. An oven thermometer helps here if your oven runs hot.
Step 4: Cool and Enjoy
Let them cool completely before serving or storing. They’ll harden slightly as they cool, giving that perfect pop-crunch when you bite in.
Serve a dish of these alongside your Cranberry Honey Butter on a cozy holiday brunch board sweet, festive, and totally giftable.
Tips for the Best Candied Cranberries
Only use fresh cranberries frozen ones won’t “pop” the same
Use brand-new powdered sugar (no lingering pantry odors or cornstarch)
Bake at 200°F max use an oven thermometer to stay precise
Let them cool fully before transferring so they don’t stick together
If you’ve got leftover berries, try using them in these Leftover Cranberry Sauce Muffins soft, spiced, and super simple.
How to Store Them
Store in an airtight container at room temp for up to 5 days
Don’t refrigerate or they’ll lose their texture
They make great gifts pop into a jar with ribbon and a tag
FAQs
Can I use a sugar alternative?
Not for this recipe. Powdered sugar is key for texture and taste. Alternatives may not coat the berries the same way.
Do I have to use soda or Prosecco?
Soda adds sweetness and fizz, but you can swap for sparkling water or juice if needed. Prosecco adds a fun grown-up twist.
How do I use candied cranberries?
Eat them as-is, top cupcakes, cakes, cheesecakes, or even cocktails. They’re stunning and tasty wherever they go.
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Candied Cranberries
Equipment
- Large mixing bowl
- Colander
- Zip-top bag
- Baking tray
- Parchment paper
Ingredients
- 12 oz fresh cranberries (do not use frozen)
- 2 cups 7Up or Prosecco (for a grown-up version)
- 1 cup orange juice or pineapple juice
- 1 cup powdered sugar (new, unopened bag, no cornstarch)
Instructions
- In a large bowl, combine cranberries, 7Up (or Prosecco), and juice. Cover and refrigerate for 24 hours to infuse and soften the berries.
- Drain the cranberries well using a colander. Transfer to a large zip-top bag, add powdered sugar, and shake gently until evenly coated.
- Preheat oven to 200°F (93°C). Line a baking tray with parchment paper and spread out coated cranberries evenly.
- Bake for 5 minutes only — just long enough to set the coating. Remove from oven immediately to prevent drying.
- Cool completely on the tray. The cranberries will harden slightly as they cool, creating that perfect crisp shell.
Notes
• Use a new bag of powdered sugar for the cleanest, fluffiest coating.
• Don’t overbake — 5 minutes is just right to crisp the coating.
• Let them cool completely before storing so they don’t clump.
• These make great edible gifts — pack them in jars tied with ribbon!