Candied Cranberries Recipe

Name: Candied Cranberries Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1455 min
Ingredients: 12 ounces fresh and firm cranberries; 1 cup Sprite, (or 7UP); 1 cup orange juice; 2 cups powdered sugar

Candied Cranberries are one of those pretty little holiday treats we love because they instantly make everything feel festive. Plus, they have the best crunch and taste that kids AND adults love!

For this recipe, fresh cranberries soak in Sprite and orange juice, then get coated in powdered sugar and baked just long enough to set that sweet, sparkly coating. Not only are they gorgeous, but they are delicious and perfect for any holiday gathering.

We love using these on cakes, pies, cheesecakes, charcuterie boards, dessert trays, or even as a fun little snack. They’re tart, sweet, colorful, and such an easy way to dress up holiday desserts and drinks.

For more favorites, check out: Candied Pecans, Crockpot Candy, Caramels, and Sponge Candy.

Why you’ll love it + Why it works:

A Stunning and Tasty Addition: Perfect for topping cakes, pies, cheesecakes, drinks, and dessert boards.
Super Simple: Easy recipe with just a few ingredients.
The Long Soak Adds Flavor: Sprite and orange juice sweeten the cranberries and add a little citrus brightness.
A Short Bake Sets the Coating: Baking for just 5 minutes helps the powdered sugar stick without cooking the berries too much.

Ingredients for candied cranberries on a kitchen counter.

Candied Cranberries Ingredients

Fresh and firm cranberries (12 ounces): Gives the recipe its tart flavor, bright color, and pretty holiday look.
Sprite or 7UP (1 cup): Adds sweetness and a light lemon-lime flavor during the soak. Ginger or Fresca can also be used.
Orange juice (1 cup): Adds citrus flavor and balances the tart cranberries.
Powdered sugar (2 cups): Coats the cranberries and creates the sweet, snowy candied finish.

How to Make Candied Cranberries

A bowl of cranberries in sprite for making candied cranberries.

A ziploc bag of cranberries soaking in sprite for candied cranberries.

CHILL. In a large bowl, add the cranberries, Sprite, and orange juice. Cover and refrigerate for 24 hours.

BAKE. Preheat your oven to 200°F.

Drain the cranberries well using a colander.

Powdered sugar coated candied cranberries in a ziploc bag.

Candied cranberries covered in powdered sugar and spread on a baking sheet.

Transfer the cranberries to a large Ziploc bag, add the powdered sugar, and shake really well until everything is coated. Tip: Don’t skip shaking out the excess sugar. Too much can clump in the pan.

Line a baking sheet with parchment paper and spread the coated cranberries in a single layer.

Bake for 5 minutes.

ENJOY. Let the cranberries cool completely.

Serve in a dish, sprinkle over desserts, or snack on them straight off the tray. They’re addictive!

Kristyn’s Recipe Tips

Use firm cranberries and discard any soft or wrinkled berries.
Let the cranberries soak the full 24 hours for the best flavor.
Drain cranberries really well before adding powdered sugar so the coating does not get too wet.
Shake off excess powdered sugar so it does not clump on the baking sheet.
Make-ahead tip: these are best made a day before serving since the cranberries need time to soak.

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Candied Cranberries Recipe

By: Kristyn Merkley

Candied Cranberries are tart, sweet, and sparkly holiday berries made with Sprite, orange juice, and powdered sugar.

Servings: 12

Prep: 10

Cook: 5

Referigerate: 1

Total: 1 15

Video

Ingredients

▢ 12 ounces fresh and firm cranberries
▢ 1 cup Sprite, or 7UP
▢ 1 cup orange juice
▢ 2 cups powdered sugar

Instructions

In a large bowl, add the cranberries, Sprite, and orange juice. Cover and refrigerate for 24 hours.
Preheat your oven to 200 degrees F.
Drain the cranberries well using a colander.
Transfer the cranberries to a large Ziplock bag, add the powdered sugar, and shake really well until everything is coated. Tip: Don’t skip shaking out the excess sugar. Too much can clump in the pan.
Line a baking sheet with parchment paper and spread the coated cranberries in a single layer.
Bake for 5 minutes.
Let the cranberries cool completely.
Serve in a dish, sprinkle over desserts, or snack on them straight off the tray. They’re addictive!

Notes

Recipe Tips.

Use firm cranberries and discard any soft or wrinkled berries.
Let the cranberries soak the full 24 hours for the best flavor.
Drain cranberries really well before adding powdered sugar so the coating does not get too wet.
Shake off excess powdered sugar so it does not clump on the baking sheet.
Sprinkle over desserts, add to holiday boards, garnish drinks, or serve in a small dish for snacking.
Make-ahead tip: these are best made a day before serving since the cranberries need time to soak.

Store. Keep candied cranberries in an airtight container in the refrigerator for up to 3 days. Use chilled or let sit at room temperature for a few minutes before serving.

Freeze. Freezing is not recommended, since cranberries can soften and the sugar coating may dissolve after thawing.

Nutrition

Calories: 108kcal, Carbohydrates: 28g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 3mg, Potassium: 65mg, Fiber: 1g, Sugar: 25g, Vitamin A: 58IU, Vitamin C: 14mg, Calcium: 5mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Keep candied cranberries in an airtight container in the refrigerator for up to 3 days. Use chilled or let sit at room temperature for a few minutes before serving.

How to freeze?

Freezing is not recommended, since cranberries can soften and the sugar coating may dissolve after thawing.

Serving suggestions?

Sprinkle over desserts, add to holiday boards, garnish drinks, or serve in a small dish for snacking.