Sugared Cranberries
These sugared cranberries are tart, sweet, and perfect for holiday garnishes, desserts, and cocktails. Fresh cranberries are soaked in lemon-lime soda, coated in powdered sugar, and lightly baked to set the coating. A simple candied cranberries recipe that adds sparkle to any holiday table.
If you’ve seen the viral TikTok sugared cranberries recipe, you already know how festive these little gems look on a holiday table. The sweet powdered sugar coating paired with the tart cranberry makes them pop in your mouth, and they’re just as fun to eat as they are to use for decorating.
These candied cranberries work beautifully as an edible garnish for cocktails, on top of cakes and cupcakes, or scattered across holiday trays and charcuterie boards. They’re quick, simple, and add that sparkling touch that makes any spread feel extra special.
Ingredients for Powder Sugared Cranberries
- 1 bag (12 oz) fresh cranberries
- 1 bottle lemon-lime soda (about 12 oz Sprite bottle)
- 2 cups powdered sugar
How to Make Sugared Cranberries
Soak the cranberries: Place the fresh cranberries in a medium bowl and pour lemon-lime soda over the top. Because cranberries float, choose a bowl with as little extra space as possible so they stay mostly submerged.
Chill overnight: Cover the bowl and refrigerate for 12 hours (or overnight). This gives the berries time to absorb sweetness and soften slightly. In other tiktok recipes, people have instead used pineapple juice, cranberry juice, and Starry soda.
Drain well: The next day, drain off all of the soda.
Coat with sugar: Add 2 cups of powdered sugar to a large gallon-sized resealable bag or a Tupperware container with a lid. Pour in the drained cranberries, seal, and shake until the berries are completely coated.
Bake: Preheat oven to 200°F and line a baking sheet with parchment paper. Spread the sugared cranberries into a single layer and bake for 7 minutes. The quick bake helps set the sugar coating without bursting all the fruit, like you would see in homemade cranberry sauce.
Cool and serve: Remove pan from the oven and let the cranberries cool completely. Now you can eat or use as garnish.
Tips for the Best Candied Cranberries
- Keep them submerged: Cranberries float, so it’s fine to use a smaller bowl with less headspace. This helps keep them under the soda without needing to open more cans.
- Flavor twist: Swap lemon-lime soda for ginger ale or sparkling cider.
- Serving: Sugared cranberries are great as a garnish for cocktails, a topping for holiday pies, or a holiday addition to appetizers and charcuterie boards.
Storage
Sugared cranberries are best enjoyed the same day.
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. The coating will soften over time, so they’re best eaten quickly.
If you grab an extra bag of cranberries, don’t just let them sit in the fridge. Turn them into something fun like this Cranberry Cream Cheese Dip, my fluffy holiday favorite Cranberry Fluff Salad, or a sweet-and-spicy Cranberry Jalapeno Sauce.
And if you don’t have time to make them now, make sure to save this recipe on Pinterest so it’s ready to go when the holidays roll around.
Ingredients
Equipment
- Gallon Size Baggie
- Parchment Paper
- cookie sheet
Steps
- 1
Place fresh cranberries in a medium bowl. Pour soda over the top until just covered. Cranberries naturally float, so choose a smaller bowl with less headspace to help keep them submerged without wasting extra soda. Cover with a lid and refrigerate overnight (about 12 hours).
- 2
The next day, drain all the liquid from the cranberries. Make sure no soda remains, or the powdered sugar will clump instead of coating evenly.
- 3
Add 2 cups powdered sugar to a large resealable gallon bag. Pour in the drained cranberries, seal tightly, and shake until every berry is coated.
- 4
Preheat oven to 200°F. Line a baking sheet with parchment paper and spread sugared cranberries into a single layer. Bake for 7 minutes, this sets the sugar coating without bursting the berries like you would in cranberry sauce.
- 5
Remove from the oven and allow cranberries to cool completely. Once cooled, transfer to a bowl and garnish with a few fresh cranberries and rosemary sprigs if desired. Serve immediately as a snack or use as a garnish for cocktails, desserts, or holiday charcuterie boards.
Nutrition
- Calories
- 143
Estimates for one serving.
Filed under Dessert Recipes Holiday Christmas Holiday
