3 Ingredient Candied Cranberries
These candied cranberries are inspired by the the popular viral recipe. They are so fun to eat and you only need 3 ingredients to make them. The cranberries have a crunchy candy shell and make a satisfying popping sound when you bite through.
Ingredients
- 2 cups (210 g) fresh cranberries, rinsed and patted dry
- 2 cups (16 fl oz/473 ml) orange juice or Sprite (or other similar sodas)
- 1 cup (106 g) powdered sugar, see note before starting
Instructions
- Add cranberries to a large bowl. Pour in juice or soda. Your cranberries should be covered in liquid. Let the cranberries soak in the liquid for about one hour. You can let them soak longer than one hour. If you plan on soaking for a few hours or overnight, make sure to keep them in the fridge.
- Use a large kitchen strainer to remove the cranberries from the soaking liquid. Do not shake or dry off the cranberries. You want them to be wet. Place the cranberries into a large ziploc bag (you can also use a large clear container with a lid).
- Add in the powdered sugar. Seal the bag (or seal your container) and shake the cranberries vigorously until they are all fully coated in powdered sugar. You do want a fairly thick coating over the cranberries (you really shouldn't see the red color peeking through).
- Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper. Transfer your cranberries to the parchment lined baking sheet, spreading them out so they aren't touching.
- Bake the cranberries for about 5 minutes. When the cranberries are done, you should notice that the sugar coating around the berries is solid and firm and not loose and powdery still. Mine are usually done between 4-5 minutes. Be careful not to bake too long because the cranberries will start to cook, which you don't want.
- Let cranberries fully cool before eating. I like letting them cool to room temperature and then placing them in an airtight container to chill in the fridge for about 1 hour before eating them. Store any uneaten cranberries in an airtight container in the fridge.
Notes
- Cranberries note: When rinsing/washing your cranberries, discard any soft berries.
- Powdered sugar note: Make sure to use a good quality brand of powdered sugar. Some cheaper brands add too much cornstarch which can result in an unpleasant aftertaste. Some people also find that powdered sugar leaves a soapy or chemical taste. If you know this to be true for you, I recommend to try using a powdered sugar mixed with tapioca starch instead of cornstarch (many organic brands like Whole Foods brand powdered sugar is made with tapioca starch).
- I used C&H powdered sugar (Amazon | Target | Walmart).*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can increase the recipe. Just stick to the general ratio that for every cup of cranberries you will need 1 cup of liquid and 1/2 cup of powdered sugar.
- Some people also use sparkling wine or champagne as the soaking liquid. As long as it is a sugary beverage, it should work. Avoid coating the cranberries in just syrup. See post for more details.
- Unlike many other recipes out there, my version does not require soaking the cranberries for a long period of time. I've found that it doesn't make much of a difference.
- This recipe yields approximately 150 candies. The nutrition estimate is for 1 candied cranberry. The nutrition is calculated assuming 1/4 cup of orange juice because very little juice ends up on the cranberries.
Serving: 1candy, Calories: 4kcal, Carbohydrates: 1g, Protein: 0.01g, Fat: 0.003g, Sodium: 0.03mg, Fiber: 0.1g, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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