Candied Cranberries
Sweet and tangy candied cranberries that add a sophisticated touch to desserts and celebrations.
Ingredients
Main Ingredients
- 12 ounces fresh cranberries
- 2 cups 7Up (or Prosecco for an adult version) Substitute with sparkling apple cider if desired.
- 1 cup orange juice (or pineapple juice) Using real fruit juice is recommended for best flavor.
- 1 cup powdered sugar For coating the cranberries.
Instructions
Preparation
- Combine the cranberries, 7Up, and orange juice in a large bowl. Use a gentle hand to mix them so you don’t break the cranberries.
- Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the cranberries to absorb the flavors.
Baking
- Preheat your oven to 200°F (93°C).
- After soaking, drain the cranberries in a colander, letting the excess juice drip away.
- Place the cranberries in a large resealable bag. Add the powdered sugar and shake well until they are fully coated.
- Transfer the coated cranberries to a parchment paper-lined baking sheet. Spread them out evenly.
- Bake the cranberries for 5 minutes, ensuring they reach the desired texture without cooking through.
- Allow the cranberries to cool completely before serving or using them as decoration.
Notes
Store cooled cranberries in an airtight container for up to a week. Freeze them for longer storage. To serve, slightly warm them in the oven if desired.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 45gSodium: 5mgFiber: 2gSugar: 39g
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