Sugared Cranberries (Candied Cranberries Recipe)
These sugared cranberries are tart, sweet, and perfect for holiday garnishes, desserts, and cocktails. Fresh cranberries are soaked in lemon-lime soda, coated in powdered sugar, and lightly baked to set the coating. A simple candied cranberries recipe that adds sparkle to any holiday table.
Servings: 12 oz.
Calories: 143kcal
Equipment
- Gallon Size Baggie
- Parchment Paper
- cookie sheet
Ingredients
- 12 oz fresh cranberries
- 12 oz lemon-lime soda such as Sprite
- 2 cups powdered sugar
Instructions
- Place fresh cranberries in a medium bowl. Pour soda over the top until just covered. Cranberries naturally float, so choose a smaller bowl with less headspace to help keep them submerged without wasting extra soda. Cover with a lid and refrigerate overnight (about 12 hours).
- The next day, drain all the liquid from the cranberries. Make sure no soda remains, or the powdered sugar will clump instead of coating evenly.
- Add 2 cups powdered sugar to a large resealable gallon bag. Pour in the drained cranberries, seal tightly, and shake until every berry is coated.
- Preheat oven to 200°F. Line a baking sheet with parchment paper and spread sugared cranberries into a single layer. Bake for 7 minutes, this sets the sugar coating without bursting the berries like you would in cranberry sauce.
- Remove from the oven and allow cranberries to cool completely. Once cooled, transfer to a bowl and garnish with a few fresh cranberries and rosemary sprigs if desired. Serve immediately as a snack or use as a garnish for cocktails, desserts, or holiday charcuterie boards.
Nutrition
Serving: 0.3cup | Calories: 143kcal