Popping Cranberries (Sweet-Tart Holiday Treat)
These Popping Cranberries are a fun and festive treat that always catch people by surprise. Fresh cranberries are soaked overnight in a sweet cherry-infused mixture, then coated in powdered sugar for a frosted appearance and a burst of sweet-tart flavor.
Servings: 12 servings, 3 cups
Calories: 127kcal
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 12 Ounces Fresh Cranberries 1 bag
- 2 Cups Cream Soda or Lemon-Lime
- 1 Cup Maraschino Cherry Juice
- ¼ Cup Granulated Sugar
- 2 Tablespoons Grenadine
- 1 ½ Cups Powdered Sugar (made with tapioca starch, not cornstarch)
Instructions
Soak the Cranberries
- Wash the cranberries and place them in a container with a lid.12 Ounces Fresh Cranberries
- Add the soda, maraschino cherry juice, granulated sugar, and grenadine. Stir gently until combined.2 Cups Cream Soda, 1 Cup Maraschino Cherry Juice, ¼ Cup Granulated Sugar, 2 Tablespoons Grenadine
- Cover and refrigerate for 24 hours.
Drain and Coat
- After soaking, drain the cranberries in a colander.
- Preheat the oven to 200°F and line a baking sheet with parchment paper.
- Place the drained cranberries in a large resealable plastic bag. Add the tapioca-based powdered sugar and gently shake until all the cranberries are evenly coated.1 ½ Cups Powdered Sugar
Dry the Cranberries
- Spread the coated cranberries in a single layer on the prepared baking sheet.
- Bake for 6 minutes. Set a timer so they don't stay in the oven too long.
- Remove from the oven and allow them to cool completely before serving.
Your Own Private Notes
Notes
Important: Use powdered sugar made with tapioca starch, not cornstarch. Cornstarch-based powdered sugar can make the finished cranberries taste bitter.
- Fresh cranberries work best for this recipe.
- Be gentle when stirring and coating the berries to avoid breaking them.
- Make sure the cranberries are well drained before adding the powdered sugar.
- Watch the baking time carefully. The goal is to set the sugar coating, not cook the berries.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 127kcal | Carbohydrates: 33g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 58mg | Fiber: 1g | Sugar: 29g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.2mg