Sugared Cranberries
Sweet, juicy and absolutely irresistible, these sugared cranberries are perfect to make and feature on your holiday charcuterie board.
Ingredients
- 2 cups fresh cranberries
- 2 cups fresh orange juice
- 2 cups powdered sugar with tapioca starch
Instructions
- Rinse the cranberries thoroughly and pat them dry.
- Place the cranberries in a large container and pour the orange juice over them. Cover and refrigerate for 24 hours.
- Preheat the oven to 200°F (95°C).
- Strain the cranberries well to remove the orange juice.
- Place the cranberries in a large container with a lid. Add the powdered sugar, cover, and gently shake until every cranberry is thoroughly coated.
- Transfer the coated cranberries to a colander and gently shake off any excess powdered sugar.
- Spread the cranberries in a single layer on a parchment-lined baking sheet.
- Bake for 5–7 minutes to dry the coating. Do not bake for longer than necessary.
- Allow the cranberries to cool completely before serving.
Notes
- Freshly squeezed orange juice gives the best citrus flavor.
- Drain the cranberries well before adding the powdered sugar.
- Don't overbake the cranberries; the short oven time is only intended to dry the sugar coating.
- Store leftovers in an airtight container in the refrigerator.
- Reduce the powdered sugar if you prefer a less sweet coating.