Description

This Candied Cranberries recipe transforms fresh cranberries into a sweet, tangy, and crunchy treat by soaking them in orange juice, coating them in powdered sugar, and lightly baking to set the sugar. Perfect as a festive snack or a garnish for desserts, these candied cranberries are easy to make and delightfully flavorful.

Ingredients

12 oz fresh cranberries
Orange juice (enough to submerge cranberries)
Powdered sugar (for coating)

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Instructions

Soak the Cranberries: Place the fresh cranberries in a bowl and pour enough orange juice to cover them completely. Cover the bowl and refrigerate overnight to allow the cranberries to absorb the juice, softening and flavoring them.
Drain and Coat: The next day, thoroughly drain the cranberries to remove the juice. Transfer them to a mixing bowl and toss them with powdered sugar until each cranberry is evenly coated with a sugary layer.
Bake to Set: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and spread the sugar-coated cranberries out in a single layer, making sure they don’t overlap. Bake for 5 minutes to lightly dry the sugar coating, allowing it to adhere well and develop a slight crunch.
Cool and Enjoy: Remove the cranberries from the oven and let them cool completely on the baking sheet. Once cooled, they can be stored in an airtight container or enjoyed immediately as a sweet snack or decorative garnish.

Notes

Use freshly squeezed orange juice or high-quality store-bought for best flavor.
Make sure to dry cranberries thoroughly before coating to prevent clumping of sugar.
Baking at a low temperature is essential to avoid melting the sugar completely.
Store candied cranberries in an airtight container at room temperature for up to one week.
These make a beautiful addition to holiday desserts, cheese boards, or cocktails.