Get ready to transform simple cranberries into an irresistible treat! These homemade cranberry candy pieces offer a unique crunch and a delightful burst of sweet-tart flavor. With minimal ingredients and easy steps, you can create a viral sensation right in your kitchen. This festive snack is perfect for brightening any holiday table or simply enjoying a joyful moment.
Table of Contents
Why You’ll Love These Cranberry Candies
- Satisfying Texture: Enjoy a perfectly crisp candy shell that gives way to a juicy, tart interior.
- Fun Pop: Each bite offers a satisfying “pop” as you break through the sugary coating.
- Simple Ingredients: You only need three basic items to create this impressive sweet.
- Incredibly Versatile: Serve these lovely candies as a snack, garnish, or part of a dessert spread.
- Festive Appearance: Their vibrant red hue and glistening sugar coating make them a beautiful addition to any holiday table.
- Perfect for Gifting: Package them charmingly for a thoughtful, homemade holiday present.
Ingredients
To make this delightful cranberry candy, gather these simple 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 (see note before starting)
Notes & Substitutions
- Use fresh cranberries for the best crunchy texture and tart flavor; frozen cranberries become too soft.
- Choose powdered sugar made with tapioca starch for a smoother finish, though regular powdered sugar also works well.
- If you don’t have orange juice or Sprite, substitute lemon-lime soda or sparkling cider.
- The soaking liquid helps the powdered sugar stick evenly, creating the signature candy coating.
Equipment
Gathering your tools before you begin makes cooking smooth and enjoyable. Here’s what you need for this simple recipe:
- Large mixing bowl
- Kitchen strainer
- Large resealable bag or lidded container
- Large baking sheet
- Parchment paper
How To Make Cranberry Candies
Creating this homemade cranberry candy is a fun and straightforward process. Follow these steps for perfect results every time:
- Add cranberries to a large bowl. Pour in orange juice or soda. Ensure your cranberries are fully covered in liquid. Let the cranberries soak in the liquid for about one hour. You can let them soak longer than one hour; if you plan on soaking for a few hours or overnight, make sure to keep them in the fridge.
- Use a large kitchen strainer to remove the cranberries from the soaking liquid. Do not shake or dry off the cranberries. You want them to be wet. Place the wet cranberries into a large resealable bag (you can also use a large clear container with a lid).
- Add in the powdered sugar. Seal the bag (or seal your container) and shake the cranberries vigorously until they are all fully coated in powdered sugar. You do want a fairly thick coating over the cranberries; you really shouldn’t see the red color peeking through. This step is crucial for making delicious cranberry candy.
- Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper. Transfer your coated cranberries to the parchment-lined baking sheet, spreading them out so they aren’t touching. This ensures even baking.
- Bake the cranberries for about 5 minutes. When the cranberries are done, you should notice that the sugar coating around the berries is solid and firm and not loose and powdery still. Mine are usually done between 4-5 minutes. Be careful not to bake too long because the cranberries will start to cook, which you don’t want.
- Let cranberries fully cool before eating. I like letting them cool to room temperature and then placing them in an airtight container to chill in the fridge for about 1 hour before eating them. Store any uneaten cranberries in an airtight container in the fridge.
Pro Tips & Troubleshooting
- Soaking Time: An hour of soaking is usually plenty to prepare the cranberries for coating. Longer soaks are fine, especially if refrigerated.
- Powdered Sugar Quality: Use a good-quality powdered sugar. Some cheaper brands can have an off-flavor when baked, affecting your cranberry candy.
- Baking Precisely: Bake just long enough for the sugar coating to set and become firm. Overbaking will soften the cranberries and diminish the desired crisp texture.
- Avoid Simple Syrup: This recipe relies on the moisture from the soaked cranberries to bind the powdered sugar. Simple syrup would be too wet and create a different, less desirable texture.
- Thick Coating: Ensure the cranberries get a thick, opaque layer of powdered sugar. This creates the best crispy outer shell for your homemade cranberry candy.
Serving, Storage & Variations
These delightful cranberry candy treats are perfect for many occasions. Serve them as a vibrant, festive snack or a unique dessert accent. They make a fantastic addition to holiday cheese boards or any festive platter, offering a burst of color and flavor.
Store leftover cranberry candies in an airtight container in the fridge. They will stay fresh and delicious for up to a few days.
For exciting variations, try adding a tablespoon of cocoa powder to the powdered sugar mixture for a subtle chocolate flavor. You can also experiment with different fruit juices for soaking, like apple or pomegranate, to alter the underlying fruit notes. Another idea is to mix finely grated citrus zest, such as orange or lemon, into the powdered sugar for an extra aromatic kick.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this delicious cranberry candy.
| Serving Size | Calories | Carbohydrates | Protein | Fat | Sodium | Fiber | Sugar | NET CARBS |
|---|---|---|---|---|---|---|---|---|
| 1 candy | 4 kcal | 1 g | 0.01 g | 0.003 g | 0.03 mg | 0.1 g | 1 g | 1 |
Please note: These values are estimated based on ingredients and preparation. They are provided for informational purposes only and are not certified by a nutritionist.
Cranberries are known for their nutritional value and potential health benefits. According to Medical News Today, cranberries are a good source of several nutrients and antioxidants.
Frequently Asked Questions
How long do cranberry candies last?
Store them in an airtight container in the fridge, and they will keep well for a few days.
Can I use frozen cranberries?
We recommend using fresh cranberries for this recipe. Frozen berries tend to become too soft after thawing, which affects the crisp texture of the finished cranberry candy.
Can other fruits be candied this way?
Generally, this specific method works best for cranberries due to their firm texture. Most other fruits would become too soft or release too much moisture.
Is the soaking liquid reusable or consumable?
The soaking liquid typically contains some cranberry essence and sugar from the coating process. It is usually discarded after use.
Can I use a dehydrator instead of an oven?
This recipe has not been tested with a dehydrator. The oven’s quick, low heat sets the sugar coating uniquely, which might not be replicated with dehydration.
Conclusion
These homemade cranberry candy treats are truly a delight, offering both ease of preparation and incredible flavor. You’ll love creating these unique sweet-tart pieces that are guaranteed to impress. They are perfect for holiday gatherings, a festive table centerpiece, or simply to enjoy a special snack. Get ready for that satisfying crunch and burst of fresh cranberry flavor with every bite!
Homemade Cranberry Candy: A Sweet and Tart Holiday Treat
Equipment
- Large Bowl
- large kitchen strainer
- large Ziploc bag
- Oven
- large baking sheet
- Parchment Paper
Ingredients
Main Ingredients
- 2 cups fresh cranberries (rinsed and patted dry)
- 2 cups orange juice or Sprite (or other similar sodas)
- 1 cup powdered sugar (see note before starting)
Instructions
Instructions
- Place cranberries in a large bowl, cover with juice or soda, and let soak for at least one hour (or longer in the fridge).
- Drain the wet cranberries using a large kitchen strainer, then transfer them into a large Ziploc bag or lidded container.
- Add powdered sugar to the bag, seal, and shake vigorously until all cranberries are thickly coated.
- Preheat oven to 200°F (93°C), line a baking sheet with parchment paper, and spread the coated cranberries in a single layer.
- Bake for about 5 minutes until the sugar coating is solid and firm, being careful not to overbake.
- Allow cranberries to cool completely, then chill in an airtight container in the fridge for at least one hour before serving or storing.