1Add cranberries to a large bowl and pour in juice or soda until covered.
2Add cranberries to a large bowl and pour in juice or soda until covered.
3Add cranberries to a large bowl and pour in juice or soda until covered.
4Let the cranberries soak in the liquid for about one hour, or longer if desired, keeping them in the fridge if soaking for several hours or overnight.
5Let the cranberries soak in the liquid for about one hour, or longer if desired, keeping them in the fridge if soaking for several hours or overnight.
6Let the cranberries soak in the liquid for about one hour, or longer if desired, keeping them in the fridge if soaking for several hours or overnight.
7Use a large kitchen strainer to remove the cranberries from the soaking liquid, ensuring they remain wet.
8Use a large kitchen strainer to remove the cranberries from the soaking liquid, ensuring they remain wet.
9Use a large kitchen strainer to remove the cranberries from the soaking liquid, ensuring they remain wet.
10Place the wet cranberries into a large ziploc bag or a large clear container with a lid.
11Place the wet cranberries into a large ziploc bag or a large clear container with a lid.
12Place the wet cranberries into a large ziploc bag or a large clear container with a lid.
13Add the powdered sugar into the bag or container, seal it, and shake vigorously until all cranberries are fully coated with a thick layer of powdered sugar.
14Add the powdered sugar into the bag or container, seal it, and shake vigorously until all cranberries are fully coated with a thick layer of powdered sugar.
15Add the powdered sugar into the bag or container, seal it, and shake vigorously until all cranberries are fully coated with a thick layer of powdered sugar.
16Preheat your oven to 200°F (93°C).
17Preheat your oven to 200°F (93°C).
18Preheat your oven to 200°F (93°C).
19Line a large baking sheet with parchment paper.
20Line a large baking sheet with parchment paper.
21Line a large baking sheet with parchment paper.
22Transfer the coated cranberries to the parchment-lined baking sheet, spreading them out so they are not touching.
23Transfer the coated cranberries to the parchment-lined baking sheet, spreading them out so they are not touching.
24Transfer the coated cranberries to the parchment-lined baking sheet, spreading them out so they are not touching.
25Bake the cranberries for about 5 minutes, until the sugar coating is solid and firm, being careful not to bake too long to avoid cooking the cranberries.
26Bake the cranberries for about 5 minutes, until the sugar coating is solid and firm, being careful not to bake too long to avoid cooking the cranberries.
27Bake the cranberries for about 5 minutes, until the sugar coating is solid and firm, being careful not to bake too long to avoid cooking the cranberries.
28Let the cranberries fully cool before eating, ideally chilling them in an airtight container in the fridge for about 1 hour after cooling to room temperature.
29Let the cranberries fully cool before eating, ideally chilling them in an airtight container in the fridge for about 1 hour after cooling to room temperature.
30Let the cranberries fully cool before eating, ideally chilling them in an airtight container in the fridge for about 1 hour after cooling to room temperature.
31Store any uneaten candied cranberries in an airtight container in the fridge.
32Store any uneaten candied cranberries in an airtight container in the fridge.
33Store any uneaten candied cranberries in an airtight container in the fridge.
Ingredients
2 cups fresh cranberries, rinsed and patted dry
2 cups fresh cranberries, rinsed and patted dry
2 cups fresh cranberries, rinsed and patted dry
2 cups orange juice or Sprite (or other similar sodas)
2 cups orange juice or Sprite (or other similar sodas)
2 cups orange juice or Sprite (or other similar sodas)
1 cup powdered sugar
1 cup powdered sugar
1 cup powdered sugar
Equipment
large bowllarge kitchen strainerlarge ziploc baglarge clear container with a lidlarge baking sheetparchment paper
Tips
Soaking cranberries for one hour versus 12-24 hours doesn't make much difference.
Choose a good quality brand of powdered sugar; some cheaper brands add too much cornstarch, which can create an unpleasant aftertaste.
If sensitive to the taste of powdered sugar, try using a powdered sugar mixed with tapioca starch instead of cornstarch.
Don't bake the cranberries too long, as this will cook the berries and cause their juices to leak out.