Candied Cranberries Recipe

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Candied Cranberries Recipe

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

Prep Time10

Cook Time5

Referigerate1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

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