If you’ve ever wanted a festive snack that looks fancy but takes almost no effort (because who has extra time in December?), these Candied Cranberries might just become your new holiday obsession. They’re bright, sparkly, and sweet with the perfect pop—and yes, they taste just as magical as they look.
As someone who leans hard on simple kitchen wins—whether it’s slow cooker comfort food or quick stovetop magic—I can tell you this recipe is a lifesaver when you need something beautiful fast. Plus, it uses pantry staples and takes very little hands-on time. We love that.
So grab your cranberries, your soda, and let’s make a treat that’ll make your kitchen feel like a cozy winter wonderland.
Table of Contents
Why You’ll Love These Candied Cranberries
When I say these little gems add instant joy to any holiday table, I’m not exaggerating. Here’s why home cooks (especially busy ones!) adore this recipe:
- They double as Sugared Cranberries and a festive snack.
- No stovetop syrup required—just pour lemon-lime soda and walk away.
- They garnish everything from cheesecakes to charcuterie boards.
- They store well and stay pretty for days.
- They’re the easiest “I made this!” holiday flex.
And honestly? The first time I made these, I felt like I’d pulled off a tiny Christmas miracle. They look like edible ornaments.
Ingredients You’ll Need
- 12 oz fresh cranberries
- 12 oz lemon-lime soda (Sprite works great!)
- 2 cups powdered sugar
Simple, right? Despite having only three ingredients, they deliver that stunning frosted finish that everyone swears must be store-bought.
How to Make Candied Cranberries
(A.K.A. Sugared Cranberries Without Any Fuss)
This method keeps the berries whole and crisp while giving them that sparkly sugar-coated glow. It’s as easy as set, shake, and bake.
1. Soak the Cranberries Overnight
Place the fresh cranberries in a medium bowl. Pour in the lemon-lime soda until the berries are just covered. Cranberries float like tiny buoys, so go for a smaller bowl with less headspace—no need to waste extra soda.
Cover and refrigerate overnight, about 12 hours.
This long soak infuses them with sweet citrus flavor and helps the sugar stick.
2. Drain and Dry (But Not Too Dry)
The next day, drain off all the liquid. Really get in there and shake off extra moisture. If soda clings to the berries, the powdered sugar will clump instead of coating smoothly.
3. Shake in Powdered Sugar
Add 2 cups of powdered sugar to a large gallon-sized resealable bag.
Pour the drained cranberries inside, seal it up, and give it a good shake—my favorite part.
When every berry looks snowy and beautiful, you’re ready for the next step.
4. Quick Bake to Set the Coating
Preheat the oven to 200°F.
Line a baking sheet with parchment paper and spread out the sugared cranberries in a single layer.
Bake for 7 minutes—just long enough to lock in the coating.
Don’t worry, they won’t burst like they do in cranberry sauce. This is a gentle warm-up, not a full cook.
5. Cool and Serve
Let them cool completely.
Transfer to a serving bowl and—if you’re feeling extra fancy—garnish with a few fresh cranberries and rosemary sprigs.
Serve immediately or store for later. They’re gorgeous either way.
Tips for Perfect Sugared Cranberries Every Time
- Use fresh cranberries only. Frozen ones thaw too soft.
- If the powdered sugar clumps, your berries were too wet. Pat them gently with a clean towel before shaking.
- Avoid overbaking. Seven minutes is all you need; otherwise, the sugar melts.
- Try different flavors! Cranberries soaked in ginger ale? Cranberries soaked in cherry soda? Yes, please.
- Need them fast? A 4-hour soda soak works in a pinch, though overnight gives the best shine.
And if your kitchen ends up dusted with powdered sugar… well, that’s just holiday sparkle, right?
Where to Use These Candied Cranberries
I use these beauties everywhere—and I’m not even exaggerating. They instantly upgrade:
- Cheesecakes
- Brownie platters
- Holiday cocktails
- Wreath-style charcuterie boards
- Cupcakes
- French toast casseroles
- Sparkling mocktails
- Your midnight snack stash (no judgment)
If you’re someone juggling work, kids, and the 87 things you swore you’d finish before the end of the year—this is the kind of recipe that makes holiday cooking feel easy again.
A Quick Personal Story
I first made these Candied Cranberries during a week when everything felt like one giant to-do list. You know those weeks where even the dog looks stressed? That was me.
But when I pulled these sparkly berries out of the oven, I actually stopped and smiled. They looked so pretty, and suddenly the whole kitchen felt calmer. It reminded me why I love sharing recipes like this—simple, joyful, low-stress moments that make home feel like home.
FAQs About Candied Cranberries
Can I use granulated sugar instead of powdered sugar?
You can, but powdered sugar gives the best frosted look. Granulated sugar sticks less evenly and falls off more easily.
How long do sugared cranberries last?
Stored in an airtight container, they stay fresh for up to 3 days. After that, they start losing their sparkle (don’t we all?).
Can I make Candied Cranberries without soda?
Absolutely! You can use a simple sugar syrup soak. But the soda version is faster and brings extra flavor without the fuss.
Do they get soggy?
Not if you let them dry and cool fully. They stay crisp with that perfect pop.
Can kids help make this recipe?
Yes! The shaking step is basically edible maraca time. Just supervise the oven portion.
Bringing It All Together with Candied Cranberries
If you’re craving something festive, easy, and guaranteed to impress, these Candied Cranberries deliver every time. They’re bright, joyful, and ready to add sparkle to everything from cocktails to cookie platters. And the best part? They take almost no effort—my favorite kind of holiday magic.
Whether you’re hosting a big gathering or just making memories at home, I hope these sweet little gems bring a little extra cheer to your season. Now go enjoy the sparkle—you deserve it.
More Holiday Treats You’ll Love
If you’re already dreaming up your holiday menu, here are a few festive recipes that pair beautifully with these sparkling candied cranberries. Each one brings its own cozy charm, whether you’re planning a dessert table, a holiday dinner, or a cheerful cocktail night.
- For a luscious, winter-perfect dessert, try the creamy and dreamy White Chocolate Peppermint Pie.
- If you’re serving a festive dinner, the beautifully glazed Christmas Salmon with Pomegranate Glaze makes a stunning main dish that pairs wonderfully with cranberry flavors.
- Want more cranberry-inspired baking? The cozy and comforting Cranberry Cream Cheese Crumb Pie is a delightful option your guests will love.
- And for something fun and refreshing, brighten your gathering with a glass of Midnight Frost Christmas Punch.
- If you’re curious about another fun twist on frosted berries, you’ll love this gorgeous version from Sally’s Baking Addiction: Sugared Cranberries.
Sugared Cranberries (Candied Cranberries Recipe)
- Total Time: 12 hours 7 minutes
- Yield: 8 servings
Description
These sparkling Candied Cranberries are sweet, crisp, and beautifully coated in powdered sugar. Perfect for holiday snacking, cocktail garnishes, desserts, or festive charcuterie boards—made with just three simple ingredients.
Ingredients
12 oz fresh cranberries
12 oz lemon-lime soda (such as Sprite)
2 cups powdered sugar
Instructions
Place fresh cranberries in a medium bowl.
Pour lemon-lime soda over the cranberries until just covered.
Cover and refrigerate overnight (about 12 hours).
The next day, drain the soda completely so no liquid remains.
Add powdered sugar to a large resealable gallon bag.
Add the drained cranberries, seal, and shake until fully coated.
Preheat oven to 200°F and line a baking sheet with parchment paper.
Spread the cranberries in a single layer and bake for 7 minutes to set the coating.
Cool completely before serving.
Notes
Make sure the cranberries are well-drained—any leftover liquid causes clumping.
Fresh cranberries work best; frozen berries become too soft.
Use rosemary sprigs or fresh cranberries for a festive garnish.
Store in an airtight container for up to 3 days.
- Prep Time: 12 hours (overnight soak)
- Cook Time: 7 minutes
- Category: Dessert, Snack, Holiday
- Method: No-cook + Oven set
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 146
- Sugar: 32 g
- Sodium: 9 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg