Today I’m making Candied Cranberries or should I say powdered sugar cranberries that looks like tiny snowballs.
These tart and sour cranberries covered with sweet crispy shell are incredibly easy to make. They’re perfect for dressing up cakes or any other holiday desserts, or for just snacking any time you want.
Ingredients:
150g fresh cranberries
60g cornstarch
1 egg white
40g powdered sugar
200-300g powdered sugar (for coating)
2 tbsp lemon juice
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Step 1
In a large mixing bowl combine the powdered sugar, cornstarch, egg white, lemon juice and whisk until all the ingredients are combined well.
Step 2
Add the cranberries and mix again. Next, place about a third of the coated cranberries into a sieve, spread them evenly and let the sugar mixture drain for a few seconds.
* Don’t forget to wash and dry out the cranberries before coating them in the sugar mixture.
Then, place the cranberries into a bowl with powdered sugar and, using a spoon, mix them together. The goal is to coat each cranberry with a thick layer of powdered sugar. Let the cranberries sit for a couple of minutes, shake them one more time and transfer into a baking sheet covered with parchment paper. Repeat the process with the rest of the cranberries.
Step 3
When all the cranberries are coated with powdered sugar, place the baking sheet into an oven that has been preheated to 170°F degrees (75°C), leave the door slightly open and bake them for 50-60 minutes. Turn the oven off and let them cool inside the pre-opened oven.
*The leftover powdered sugar can be sifted and reused again.
The cooked cranberries will soften a little on the inside and have a hard shell on the outside. They are very fragile, so be careful when working with them.
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make these Powdered Sugar Cranberries! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
Tips for Making Candied Cranberries
- Wash and dry the cranberries completely. The powdered sugar mixture will stick better to dry cranberries.
- After coating the cranberries with powdered sugar, let them sit for a couple of minutes, shake well and then transfer into a baking sheet.
- When baking the cranberries, leave the oven door slightly open to prevent them from burning.
- The leftover powdered sugar can be sifted and reused again.
How Do You Store Powdered Sugar Cranberries?
- You can store them in an airtight container in a cool place for a couple of days, or you can refrigerate them in an airtight container for up to a week.
Pin for Later
Candied Cranberries
These tart and sour cranberries covered with sweet crispy shell are incredibly easy to make. They’re perfect for dressing up cakes or any other holiday desserts.
- 150 g fresh cranberries
- 60 g cornstarch
- 1 egg white
- 40 g powdered sugar
- 200-300 g powdered sugar (for coating)
- 2 tbsp lemon juice
-
In a large mixing bowl combine the powdered sugar, cornstarch, egg white, lemon juice and whisk until all the ingredients are combined well.
-
Add the cranberries and mix again. Next, place about a third of the coated cranberries into a sieve, spread them evenly and let the sugar mixture drain for a few seconds.
-
Then, place the cranberries into a bowl with powdered sugar and, using a spoon, mix them together. The goal is to coat each cranberry with a thick layer of powdered sugar. Let the cranberries sit for a couple of minutes, shake them one more time and transfer into a baking sheet covered with parchment paper. Repeat the process with the rest of the cranberries.
-
When all the cranberries are coated with powdered sugar, place the baking sheet into an oven that has been preheated to 170°F degrees (75°C), leave the door slightly open and bake them for 50-60 minutes. Turn the oven off and let them cool inside the pre-opened oven.
Tips for Making Candied Cranberries
- Wash and dry the cranberries completely. The powdered sugar mixture will stick better to dry cranberries.
- After coating the cranberries with powdered sugar, let them sit for a couple of minutes, shake well and then transfer into a baking sheet.
- When baking the cranberries, leave the oven door slightly open to prevent them from burning.
- The leftover powdered sugar can be sifted and reused again.
How Do You Store Powdered Sugar Cranberries?
- You can store them in an airtight container in a cool place for a couple of days, or you can refrigerate them in an airtight container for up to a week.
You may also like:
Orange Cranberry Muffins
Cranberry Almond Cake
Christmas Fruit Cake
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