Candied Cranberries

Candied Cranberries

Ingredients:

1/2 lb fresh cranberries, 1/2 cups orange juice OPTIONAL: 1/4 cup proseco or sprite or ginger ale or any carbonated sweet beverage of your choice, I used a small can of orange soda and the extra sweetness was delish! 1/2 cups powdered sugar

Directions:

Rinse the fresh cranberries thoroughly, discarding any that are soft or bruised. Set aside in a large bowl. In a medium bowl, add the fresh cranberries. Then pour orange juice (and soda or proseco) into the bowl until the cranberries are fully submerged. Cover the bowl with plastic wrap and refrigerate overnight to allow the cranberries to absorb the flavors. The next day, drain the cranberries Place the powdered sugar in a shallow dish or ziplock bag. Roll the cranberries in the sugar until they are evenly coated. Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and spread the sugar-coated cranberries in a single layer. Bake for 6–7 minutes to set the sugar coating, ensuring it doesn’t melt. Remove the cranberries from the oven and allow them to cool completely on the baking sheet. Once cooled, transfer to a serving dish or store in an airtight container and pop in the refrigerator ENJOY!.

Notes:

I found that they really “pop” after they’ve chilled for a few hours in the refrigerator before eating. They are so fun! A little sweet, a little tart and such a pretty dish!