RECIPE: Caroline’s Candied Sparkle Berries
INGREDIENTS:
– 2 cups of fresh cranberries, rinsed and patted dry
– 2 cups (16 fl oz/473 ml) orange juice or Sprite
– 1 cup powdered sugar
INSTRUCTIONS:
1. Preheat your oven to 200°F.
2. Pour a bag of cranberries into a large bowl, and cover with your favorite juice (orange
or apple), clear soda pop, or sparkling wine. Choose a flavor that pairs well with cranberry.
Let them soak for one hour.
3. Drain the cranberries using a strainer, but keep them wet. Then, pour them into a large resealable bag.
4. Add enough powdered sugar to cover the berries and seal the bag. Shake the bag vigorously until the
cranberries are completely covered in a thick coating of powdered sugar.
5. Transfer the coated cranberries to a large baking sheet lined with parchment paper and bake for 5
minutes. Do not overbake!
6. The powdered sugar coating will form a candied shell around the cranberries.
7. Allow the cranberries to fully cool to room temperature and chill for an hour before eating. Keep any
leftovers in an airtight container in the refrigerator.
