Viral Candied Cranberries with Ginger Ale (3 Ingredients)
Fresh cranberries soaked overnight in ginger ale, coated in powdered sugar, and baked just long enough to set a hard, crackly shell. A sweet and tart holiday snack that pops when you bite it, made with only 3 ingredients.
Equipment
- Large bowl with lid or airtight container
- Rimmed Sheet Pan
- Parchment Paper
Ingredients
- 12 oz bag fresh cranberries
- 1 can ginger ale
- 1 ½ cups powdered sugar
Instructions
- Rinse the cranberries and remove any stems, along with any berries that are soft, wrinkled, or bruised.
- Place the cranberries in a large bowl or container and pour the ginger ale over them until they are fully covered. Set a small plate on top to keep the floating berries submerged. Cover and refrigerate overnight, at least 8 hours and up to 24 hours.
- When you are ready to finish them, preheat the oven to 200°F and line a rimmed sheet pan with parchment paper.
- Drain the cranberries and spread them on a double layer of paper towels. Gently pat and roll them until they feel tacky but no longer wet.
- Add the powdered sugar to a large bowl. Working in small batches, toss the cranberries in the sugar until each one is completely coated.
- Spread the coated cranberries in a single layer on the prepared sheet pan. Bake about 5 minutes, just until the coating looks dry and set. Do not overbake, or the berries will burst.
- Let the cranberries cool completely on the pan, about 15 minutes, until the coating hardens. Serve right away or store.
Notes
- Tacky, not wet. Any water left on the berries will melt the powdered sugar into a glaze. Take your time with the paper towels.
- Use fresh cranberries and regular ginger ale. Frozen berries are too wet, and diet soda does not have the sugar needed to make the skins sticky.
- Swap the ginger ale for sparkling apple cider or lemon-lime soda if you like.
- For a sparkly finish, roll the cooled berries in a little granulated sugar.
- Best the day they are made. Store in an airtight container in the refrigerator up to 3 days. Do not freeze.