I only need three simple ingredients to make these sweet, tart, and delightfully poppable candied cranberries. I love how the crisp powdered sugar coating contrasts with the fresh cranberry inside, creating a fun little burst with every bite. I always feel like they add instant holiday cheer, whether I snack on them straight from the bowl or scatter them over a dessert platter.
Why You’ll Love This Recipe
I love this recipe because it is incredibly simple and still feels special. I don’t need any complicated techniques or long ingredient lists to get a festive, crowd-pleasing treat. I also enjoy how quickly these come together, and I appreciate that I can adjust the soaking and drying time to fit my schedule. Every time I make them, I’m reminded how something so easy can be so satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (12-ounce) bag fresh cranberries
2 1/2 cups pulp-free orange juice
1 cup powdered sugar
Directions
I start by emptying the cranberries into a colander and sorting through them, discarding any soft or mushy ones. I rinse the firm cranberries under cold water and shake off as much moisture as possible.
I place the cranberries in a large bowl and pour the orange juice over them. I set a small plate directly on top to keep them submerged, then refrigerate them for at least 30 minutes or up to overnight.
When I’m ready to continue, I preheat the oven to 200°F and line a large rimmed baking sheet with parchment paper. I drain the cranberries in a fine-mesh strainer for about 2 minutes, gently shaking to remove excess liquid.
I transfer the drained cranberries to a large zip-top bag, add the powdered sugar, seal it, and gently shake until all the cranberries are evenly coated.
I spread the coated cranberries in a single layer on the prepared baking sheet and bake them for about 5 minutes, just until the sugar coating firms up. I let them cool at room temperature until the sugar is completely dry, anywhere from 30 minutes to several hours.
Servings And Timing
I usually get about 8 servings from this recipe.
Prep time: 10 minutes
Cook time: 5 minutes
Soaking and drying time: about 1 hour 30 minutes
Total time: approximately 1 hour 45 minutes
Variations
I like switching things up by soaking the cranberries in different juices, such as cranberry juice or lemon-lime soda, for a new flavor twist. Sometimes I add a tiny pinch of citrus zest to the powdered sugar for extra brightness. When I want a sweeter version, I let them sit in the sugar coating a little longer before baking.
Storage/Reheating
I store these candied cranberries in an airtight container in the refrigerator for up to one week. I don’t reheat them, since they’re best enjoyed at room temperature once the sugar coating has fully set.
FAQs
Can I Use Frozen Cranberries For This Recipe?
I don’t recommend using frozen cranberries because they lose firmness and won’t give that satisfying pop when bitten.
How Long Do The Cranberries Need To Dry?
I find that at least 30 minutes works, but I prefer letting them dry for a few hours so the sugar coating fully sets.
Can I Make These Ahead Of Time?
I like making them a day or two in advance, as long as I store them properly in the refrigerator.
What Can I Serve These With?
I love serving them on cheese boards, snack platters, or sprinkled over citrus desserts and pavlovas.
Do I Have To Use Powdered Sugar?
I stick with powdered sugar because it gives the smooth, crisp coating that makes these cranberries so special.
Conclusion
I keep coming back to this recipe because it proves that simple ingredients can create something truly memorable. These candied cranberries are fun to make, fun to eat, and always a hit when I serve them. Every time I bite into one and hear that little pop, I’m reminded why this recipe became so popular in the first place.
Sweet and tart candied cranberries coated with a crisp powdered sugar shell, made with just three simple ingredients for a festive treat.
Ingredients
1 (12-ounce) bag fresh cranberries
2 ½ cups pulp-free orange juice
1 cup powdered sugar
Instructions
Sort cranberries, discarding any soft or mushy ones. Rinse under cold water and shake off excess moisture.
Place cranberries in a large bowl and pour orange juice over them. Place a small plate on top to keep them submerged and refrigerate for at least 30 minutes or up to overnight.
Preheat oven to 200°F and line a rimmed baking sheet with parchment paper.
Drain cranberries in a fine-mesh strainer for about 2 minutes to remove excess liquid.
Transfer drained cranberries to a large zip-top bag, add powdered sugar, seal, and gently shake until evenly coated.
Spread coated cranberries in a single layer on the prepared baking sheet and bake for about 5 minutes until sugar coating firms.
Let cranberries cool at room temperature until sugar is completely dry, 30 minutes to several hours.
Notes
Swap orange juice with cranberry juice or lemon-lime soda for different flavor twists.
Add a pinch of citrus zest to the powdered sugar for extra brightness.
Let cranberries sit in sugar coating a bit longer before baking for a sweeter version.
Store in an airtight container in the refrigerator for up to one week.
Best served at room temperature once the sugar coating has fully set.
