Easy Candied Cranberries
Crispy candied cranberries with a satisfying crunch and tart burst of flavor. Ready in just over an hour with only 3 ingredients - no overnight soaking needed!
Ingredients
- 2 cups fresh cranberries 210g, rinsed and sorted
- 2 cups orange juice or Sprite 473ml, must contain sugar
- 1 cup powdered sugar 106g, quality brand recommended
Instructions
- Place rinsed cranberries in a large bowl and cover completely with orange juice or Sprite. Let soak at room temperature for 1 hour.
- Drain cranberries in a large strainer, but do not shake off excess liquid or pat dry. The berries should remain damp and sticky.
- Transfer wet cranberries to a large ziplock bag or container with lid. Add powdered sugar, seal, and shake vigorously for 30 seconds until all berries are completely coated white with no red showing through.
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Using a slotted spoon, transfer sugar-coated cranberries to the prepared baking sheet, spreading them out so they don't touch each other.
- Bake for 5 minutes, watching closely. The coating should turn from powdery to smooth and slightly shiny. Do not overbake or cranberries will become mushy.
- Remove from oven and let cool completely at room temperature. For best texture, transfer to an airtight container and refrigerate for 1 hour before serving.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 2 days. If coating starts to flake, simply roll in fresh powdered sugar. Scaling: Recipe multiplies well using 1:1:0.5 ratio (1 cup cranberries : 1 cup liquid : 0.5 cup powdered sugar). Variations: Add 1 tsp cinnamon to powdered sugar, use ginger ale instead of orange juice, or try apple cider for fall flavor. Important: Must use fresh cranberries - frozen ones are too wet and soft. Must use sugary liquid - diet soda won't work.