Description
Delightfully sweet and tangy candied cranberries soaked in citrus and soda, then coated in powdered sugar and gently baked for a crystalized finish. Perfect as a festive garnish or a sweet treat for holiday gatherings.
Ingredients
Scale
Ingredients
- 1 12-ounce bag fresh cranberries
- 2 cups 7Up (or Prosecco)
- 1 cup orange juice (or pineapple juice)
- 1 cup powdered sugar (without cornstarch, use freshly ground sugar or powdered sugar with tapioca starch)
Instructions
- Soak the Cranberries: Combine the cranberries, 7Up, and orange juice in a large bowl. Cover and refrigerate for 24 hours to allow the juices to fully penetrate the cranberry skins, enhancing flavor and moisture.
- Preheat Oven: After soaking, preheat the oven to 200ºF to prepare for gentle baking.
- Coat with Sugar: Drain the cranberries in a colander and transfer them to a large Ziploc bag. Add the powdered sugar and shake well until all cranberries are evenly coated with sugar.
- Prepare for Baking: Spread the sugar-coated cranberries onto a parchment-lined baking sheet. If excess sugar remains, gently shake the cranberries in a colander to remove it.
- Bake: Bake the cranberries for 5 minutes in the preheated oven. Baking too long or at a temperature above 200ºF can cause the cranberries to dry out, so monitor carefully.
- Cool and Serve: Allow the candied cranberries to cool, then transfer to a serving dish or use as a garnish or sweet accompaniment as desired.
Notes
- Use powdered sugar without cornstarch to avoid any unpleasant texture; freshly ground sugar or powdered sugar with tapioca starch works best.
- Soaking the cranberries for the full 24 hours is critical for flavor absorption and moisture.
- Maintain the oven temperature at or below 200ºF to ensure the cranberries do not dry out during baking.
- These candied cranberries are great garnishes for desserts, cocktails, or holiday dishes.
