Viral Candied Cranberries Recipe with Powdered Sugar
Published Dec 11, 2024 Updated Oct 24, 2026
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Viral candied cranberries aren’t just a festive garnish. They’re a sweet-tart snack, an eye-catching dessert topper, and even a thoughtful edible gift during cranberry season! Fresh cranberries soak overnight in Crisp Apple Olipop, then get tossed in powdered sugar and baked for just 6 minutes to set the coating. That gives these popping cranberries a frosted, crunchy outside with a tart little “pop” in every bite!
Table of Contents
Author’s Note
Frosted, Crunchy, and So Darn Easy!
These homemade sugar-coated cranberries are delightfully easy to make, with just 3 ingredients and a few simple steps. You’ll love how customizable they are, with classic powdered sugar or powdered monk fruit to suit your preference.
The frosted, glistening appearance of these candied cranberries is a lovely feature to any dish, making them the ideal addition to your holiday dessert table. These sparkling cranberries can be used to dress up cakes, mini pumpkin pie tarts, or a charcuterie board for a refined touch, or try them as a beautiful garnish on a festive cocktail!
Ingredient Notes
Soaking the cranberries in Crisp Apple Olipop infuses them with fruity sweetness, and a quick bake sets the coating for a frosted, crunchy finish every time!
- Fresh Whole Cranberries: Look for firm, plump berries that are bright red and free of blemishes. Frozen cranberries work too! Thaw them completely and pat them dry with paper towels before soaking. They may be softer, but the flavor will still shine.
- Crisp Apple Olipop, Sprite, or Sparkling Apple Juice: Olipop and sparkling apple juice add a subtle apple flavor that enhances the cranberries’ natural tartness. Prefer Sprite? Use that instead.
- Powdered Sweetener Options:
- Powdered Sugar: This creates a classic frosted look with a touch of caramelized sweetness and real sugar.
- Powdered Monk Fruit: It absorbs moisture differently than powdered sugar, so sift well to avoid clumps.
- Blend Options: A 50/50 mix of powdered monk fruit and erythritol can crisp better than monk fruit alone. For a hybrid, mix real powdered sugar with powdered monk fruit.
How to Make Candied Cranberries
Step 1. Prep the Cranberries: Give those cranberries a good rinse in cold water, then pat them completely dry with paper towels. Dry berries absorb the soaking liquid better.
Step 2. Soak: Place the cranberries in a large bowl or glass dish and pour in two cans of Crisp Apple Olipop, Sprite, or sparkling apple juice. Cover with a lid and allow them to soak for at least 12 hours or overnight to infuse the flavor fully. Since they need that long soak, start them the night before you plan to serve them. Want them without the overnight soak? Try my sugar-free candied cranberries made with allulose simple syrup, which simmer for just 4 minutes and then dry on a rack.
Step 3. Coat: Use a slotted spoon or a colander to drain the juice from the cranberries, but don’t rinse them. Toss them in 1 ½ cups of powdered sugar or monk fruit for a lighter coating or up to 2 cups for a thicker, frosted look. Make sure every berry is evenly coated. Some red peeking through is totally normal. If the coating clumps, the sugar probably wasn’t sifted or the berries weren’t drained well.
Step 4. Bake to Set: Preheat your oven to 200°F. Spread the coated cranberries in a single layer with a little room between them on a parchment-lined baking sheet. Bake for 6 minutes, just enough to set the coating. Avoid overbaking to preserve their crunchy texture and keep their signature “pop”. You can skip the bake, but the coating may stay soft and sticky.
Step 5. Cool and Serve: Allow the cranberries to cool all the way on the baking sheet pan. They’ll harden as they cool, giving them that perfect candied crunch. They’re ready when the coating looks dry and frosty white. Serve them within 24 hours for the best crunch!
Mac’s Pro Tip
Fun Ways to Serve Them This Holiday Season!
- Garnish: Serve these with sprigs of rosemary on top of holiday cakes, cheesecakes, or cheese boards.
- Table Decor: These cranberries make the perfect addition to your holiday table decor.
- Cocktails and Mocktails: Try them in a cranberry gin fizz cocktail or a cranberry virgin moscow mule.
- New Year’s Eve: These would be a great garnish served on a toothpick on top of a glass of Champagne on New Year’s Eve! For a spiked batch, soak them in 1 cup sparkling wine (like Prosecco or Champagne) and 1 cup orange juice instead of the Olipop. They make a fun topper for my New Year’s Eve champagne jello shots, too!
- Snack: Serve them in a festive bowl for a holiday party snack.
More Festive Recipes for Your Holiday Table!
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Viral Candied Cranberries Recipe with Powdered Sugar
Ingredients
- 12 oz fresh cranberries about 2 1/2 cups
- 2 8 oz cans Crisp Apple Olipop (or Sprite or sparkling apple juice)
- 1 1/2 – 2 cups powdered sugar or powdered monk fruit adjust for coating preference
Instructions
- Prep Cranberries: Rinse and pat dry the cranberries.
- Soak Cranberries: Place cranberries in a large bowl and pour in the 2 cans of Olipop (or Sprite). Add a lid and soak for 12 hours or overnight for maximum flavor.
- Drain & Coat: Drain cranberries well, but do not rinse. Toss cranberries in 1 1/2 cups powdered sugar/monk fruit for a light coating or up to 2 cups for a thick frosted look. Make sure they’re evenly coated.
- Bake: Preheat oven to 200°F. Spread cranberries on a parchment-lined baking sheet in a single layer. Bake for 6 minutes to set the coating (do not overbake).
- Cool & Serve: Let cranberries cool completely. They will harden as they cool.
Notes
- Sift Your Sweetener: Always sift the sugar to ensure a smooth coating without clumps.
- Room Temperature Soaking: Let the cranberries soak at room temperature for even flavor infusion.
- Flavors: Enhance the flavor by mixing in fresh orange zest and a touch of vanilla bean paste to create a fragrant orange vanilla sugar coating.
- Make Ahead: Start the soak the night before, then coat and bake the cranberries the day you plan to serve them.
- Storage: They’re best within 24 hours. I noticed they got soggy after 24 hours in an airtight container, so I recommend freezing them if you want to keep them longer. Avoid refrigeration, as moisture can soften the coating. If stacking them, place parchment paper between layers to prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
