Candied Cranberries come from Russia and are a delightful sweet-tart crunchy bite. They are easy and fun to make and are beautiful to serve.
Start by rinsing the cranberries and throw out any softies. Pour over with juice. You could even use a carbonated drink…just make sure it has sugar in it which enables the powdered sugar to adhere to the berries.
Cover and refrigerate for a few hours. Drain off the juice and you are ready to go!
Measure 2 cups of cranberries into a large ziplock bag. Add the powdered sugar and shake shake shake until all the berries are covered.
Pour onto a prepared baking sheet and bake for 5 minutes. This is just enough time to make the coating crunchy without cooking the cranberries.
Let them cool and refrigerate for a bit and they are ready to serve!
These look beautiful on a holiday table or charcuterie board.
Candied Cranberries
Ingredients
- 2 cups firm cranberries
- 2 cups fruit juice **or any sugary drink
- ¾ cup powdered sugar
Instructions
- Sort through the cranberries and remove any that are at all soft. Rinse well with water.
- Place in a bowl and add juice. Cover and refrigerate at least 2 hours.
- Preheat oven to 200°.
- Drain the cranberries into a colander.
- Place the cranberries in a large ziplock bag. Add the powdered sugar and shake until all the cranberries are coated in sugar.
- Pour out onto a parchment covered baking sheet.
- Bake for 5 minutes. Place on a cooling rack and allow to cool. Then refrigerate for 30 minutes.They are ready to serve!
- Store covered in the refrigerator.