After weeks and weeks of seeing way too many videos of these candied cranberries and almost everyone loving them, I knew I had to make them. I love cranberries and have previously made a different version of a candied cranberries for a Sparkling Cranberry White Chocolate Cake and loved them.
One big issue I had with all of these videos I saw, was everyone pouring the liquid they soaked the cranberries in down the drain. I decided to keep the liquid and enjoy a few mimosas.
The only thing missing from these videos was a recipe. I am a recipe girl and do better when I have a recipe to follow then some general instructions of add some Prosecco or Sprite and orange juice and a whole lot of powdered sugar, like most people added an entire bag of it. But I gave them a whirl and created a recipe incase others wanted one to follow.
These cranberries are super easy make and taste delicious, addictively delicious. All the videos I saw said to cover the cranberries with the liquids. I added about 1 cup of each liquid, but realized they were not covered so I added more and then realized/remembered that cranberries float, so you really can not cover them with liquid. So, you might not need as much as I added. When I added a lot of powdered sugar, I thought it was going to be too much, but it turns out it was just the right amount, I did not have any leftover in the bag it was all stuck to the cranberries.
Candied Cranberries
Ingredients:
- 12 ounce bag fresh cranberries
- 1 1/2 cups Prosecco
- 1 1/2 cups orange juice
- 1 1/2 cups powdered sugar
Directions:
- In a colander, rinse the cranberries well. Sort through the cranberries and discard and bruised or soft ones. Transfer the cranberries to large bowl with a lid.
- To the cranberries, add in the Prosecco and orange juice and stir to mix. Cover the bowl and refrigerate for 24 hours.
- Preheat the oven to 200º F. Place a silat or parchment paper on a baking sheet.
- Drain the cranberries, reserving the liquid, so you can enjoy a mimosa or two.
- Place the powdered sugar into a ziplock bag and add in the cranberries. Close the bag and shake very well until the cranberries are completely coated in powdered sugar.
- Spread the cranberries out into a single layer on the prepared baking sheet.
- Bake for 5-7 minutes, just to dry out the cranberries, not cook them.
- Let the cranberries cool completely and then transfer them to an air tight container and store on the counter.
Enjoy!!!
Notes:
You can use other liquids beside Prosecco. I have seen people use Sprite, pineapple juice and even ginger ale.
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Nutrition Facts |
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Servings: 12 |
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Amount Per Serving |
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Calories: 113 |
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Total Fat |
0g |
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Saturated Fat |
8g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Cholesterol |
0mg |
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Sodium |
3.3mg |
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Total Carbohydrates |
23.5g |
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Dietary Fiber |
1.1g |
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Sugars |
19.3g |
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Protein |
0.3g |
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Calcium |
0.8% |
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Iron |
1.3% |
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Potassium |
103.6mg |
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Vitamin A |
0.3% |
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Vitamin C |
25.7% |
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*Nutritional information will vary depending on the brands you use. |
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