3 Ingredient Candied Cranberries
1h 15m
Serves 150
Directions
- 1Add cranberries to a large bowl and pour in juice or soda until covered.
- 2Let 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.
- 3Use a large kitchen strainer to remove the cranberries from the soaking liquid, ensuring they remain wet.
- 4Place the wet cranberries into a large ziploc bag or a large clear container with a lid.
- 5Add 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.
- 6Preheat your oven to 200°F (93°C).
- 7Line a large baking sheet with parchment paper.
- 8Transfer the coated cranberries to the parchment-lined baking sheet, spreading them out so they are not touching.
- 9Bake 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.
- 10Let 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.
- 11Store any uneaten candied cranberries in an airtight container in the fridge.
Ingredients
- 2 cups fresh cranberries, rinsed and patted dry
- 2 cups orange juice or Sprite (or other similar sodas)
- 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.
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