3 Ingredient Candied Cranberries

Name: 3 Ingredient Candied Cranberries
Total time: 75 min
Yield: 150 servings
Cuisine: American
Ingredients: 2 cups fresh cranberries, rinsed and patted dry; 2 cups orange juice or Sprite (or other similar sodas); 1 cup powdered sugar

1h 15m

Serves 150

kirbiecravings.com

3 Ingredient Candied Cranberries

kirbiecravings.com

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.

3 Ingredient Candied Cranberries

1h 15m

Serves 150

kirbiecravings.com

3 Ingredient Candied Cranberries

kirbiecravings.com

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.