3 Ingredient Candied Cranberries Recipe

Introduction

These 3 Ingredient Candied Cranberries are a delightful treat that’s both simple and festive. With just fresh cranberries, a citrusy or fizzy soak, and powdered sugar, you’ll have a sweet, tangy snack perfect for holiday garnishes or snacking on their own.

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

Instructions

1. Step 1: Place the cranberries in a large bowl and pour in the orange juice or soda to cover them completely. Let the cranberries soak for about one hour. For longer soaking, refrigerate them to keep fresh.
2. Step 2: Drain the cranberries using a large kitchen strainer. Do not shake off excess liquid; keep them wet. Transfer the cranberries into a large resealable bag or a container with a lid.
3. Step 3: Add the powdered sugar to the bag or container, seal it, and shake vigorously until the cranberries are thoroughly coated in sugar with a thick, even layer.
4. Step 4: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and spread the coated cranberries out, making sure they aren’t touching.
5. Step 5: Bake the cranberries for 4 to 5 minutes until the sugar coating is firm and no longer powdery. Avoid baking longer to prevent cooking the berries.
6. Step 6: Let the cranberries cool completely. For best texture, chill them in an airtight container in the refrigerator for about one hour before serving.

Tips & Variations

• Use sparkling water or lemon-lime soda as an alternative soak for a lighter flavor.
• Try adding a pinch of cinnamon or nutmeg to the powdered sugar for a warm spice twist.
• Make sure cranberries are well coated with sugar to get a glossy, crunchy finish.

Storage

Store candied cranberries in an airtight container in the refrigerator for up to one week. They are best enjoyed chilled and can be eaten as is, or used as a garnish on desserts and cocktails.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

It’s best to use fresh cranberries as frozen ones may become too soft and watery after thawing, which affects the coating process.

What’s the purpose of soaking cranberries before coating?

Soaking softens the cranberries slightly and allows them to absorb the flavor of the liquid, making them juicier and helping the powdered sugar stick better.

3 Ingredient Candied Cranberries Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

These 3 Ingredient Candied Cranberries are a simple, festive treat perfect for holiday gatherings or as a sweet topping for desserts. Made by soaking fresh cranberries in orange juice or soda, then coating them in powdered sugar and baking briefly to create a crisp, sugary coating, this recipe is quick to prepare and adds a pop of tangy sweetness to any occasion.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 2 cups of candied cranberries 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Soak Cranberries: Add the fresh cranberries to a large bowl and pour in the orange juice or soda, ensuring the berries are fully submerged. Let them soak for about one hour at room temperature or longer if refrigerated.
2. Drain Cranberries: Using a large kitchen strainer, remove the cranberries from the soaking liquid. Do not shake or dry them; keep them wet. Transfer the wet cranberries into a large Ziploc bag or a container with a lid.
3. Coat in Powdered Sugar: Add the powdered sugar to the bag or container, seal it tightly, and shake vigorously until the cranberries are fully coated with a thick layer of sugar, obscuring the red color beneath.
4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
5. Bake the Cranberries: Spread the coated cranberries evenly on the parchment-lined baking sheet, making sure they aren’t touching. Bake for about 4-5 minutes until the sugar coating is firm and solid but avoid overbaking to prevent cooking the berries.
6. Cool and Store: Allow the candied cranberries to cool completely to room temperature, then transfer them to an airtight container and chill in the fridge for about an hour before serving. Store any leftovers refrigerated in an airtight container.

Notes

• For best results, use fresh, firm cranberries and ensure they are rinsed and patted dry before soaking.
• Choose orange juice for a natural citrus flavor or Sprite for a sweeter, fizzy option.
• If soaking overnight, keep the cranberries refrigerated to maintain freshness.
• Do not overbake the cranberries, as they are meant to remain intact with a crisp sugar coating, not cooked or softened.
• Powdered sugar dust can be messy—shake cranberries gently and work over a bowl or sink for easy cleanup.
• These candied cranberries make an excellent garnish for drinks, desserts, or holiday platters.

Keywords: candied cranberries, holiday recipe, easy dessert, fruit candy, cranberry garnish, simple sweets, festive snacks