Candied Cranberries
These candied cranberries are little ruby jewels of sweet-tart joy crisp on the outside, juicy inside, and sparkling with a sugary crunch. Perfect for snacking, gifting, or topping your favorite holiday treats.
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 only fresh cranberries — frozen ones don’t pop properly.
• 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!
• 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!