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Candied Cranberries Recipe

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This recipe for Candied Cranberries is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
* 1 12 ounce bag fresh cranberries
* 2 cups 7Up (or Prosecco)
* 1 cup orange juice (or pineapple juice)
* 1 cup powdered sugar
Directions:
Directions:

Instructions
* Combine the cranberries, 7Up and orange juice in a large bowl. Cover and place in the refrigerator for 24 hours. It is important to wait the full 24 hours so that the juices penetrate through the cranberry skin and fully absorb.
1 12 ounce bag fresh cranberries, 2 cups 7Up, 1 cup orange juice
* After the cranberries have soaked, preheat your oven to 200ºF.
* Drain the cranberries in a colander and place in a large Ziplok bag. Add the powdered sugar and shake really well until the cranberries are all fully coated in sugar.

1 cup powdered sugar
* Transfer the coated cranberries to a parchment-paper lined baking sheet. If there is extra sugar, you can put the cranberries into a colander and shake out the excess sugar.

* Bake for just 5 minutes. If you bake too long, or the temperature of the oven is too high, the cranberries can dry out. Use an oven thermometer to ensure the temperature of your oven is not above 200ºF.

* Allow to cool, then place the cranberries into a serving dish or use as desired.
Personal Notes:
Personal Notes:
Tips and Techniques
Only use fresh cranberries for this recipe. Frozen or dried cranberries will not work or give you the “pop” that fresh cranberries do.
The 7Up can be replaced with Prosecco if only adults over the age of 21 will be enjoying this recipe.
Make sure your powdered sugar is from a brand new bag. Opened bags of powdered sugar may pick up scents from other foods nearby that could affect the flavor of the cranberries.
If there is extra sugar after coating the cranberries, you can put the cranberries into a colander and shake out the excess sugar.
Use an oven thermometer to ensure the temperature of your oven is not above 200ºF. You don’t want to over-bake the cranberries or they will dry out too much.
Store any leftovers in an airtight container at room temperature. Consume within 5 days.

 

 

 

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