Cranberry Candy (Viral Tiktok Recipe)
If you’re looking for a holiday treat that’s both tart and sweet, let me introduce you to this cranberry candy recipe! These snowy little gems are the ultimate mix of easy recipe and festive fun.
Whether you use them as a beautiful garnish for cranberry mimosas, a sweet pop on top of your desserts or just a snack to wow your guests, they’re guaranteed to dazzle.
The bonus? They’re super easy to make!
Candied cranberries are like the holiday season in edible form. The tart cranberries balance perfectly with the sweet powdered sugar and their snowy white finish makes them a showstopper for your festive table.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
TikTok Famous!
This holiday season, candied cranberries have gone viral on TikTok – the trend started with videos of people shaking their cranberries in powdered sugar to catchy holiday tunes (seriously, it’s oddly satisfying to watch). With creators popping these little jewels in their mouths with a satisfying crunch!
The boys showed me the videos showing up on their FYP and asked me to try the recipe. Surprising, considering that cranberries are probably their least favorite fruit lol.
Looking for more cranberry recipes? My cranberry bliss cookies and gluten free cranberry bliss bars are a must make! You might also like these cranberry scones, this gingerbread cake with sugared cranberries or this cranberry cocktail.
How to Make Candied Cranberries
Grab your fresh cranberries, some powdered sugar, add a little holiday cheer, and let’s get started!
Ingredients
- 12 oz fresh cranberries – tart, juicy, and bursting with flavor, fresh cranberries are the star of this candy recipe.
- 1 cup prosecco – a splash of bubbly Prosecco adds a sophisticated touch, lending a hint of sweetness to balance the cranberries’ tartness. 7UP or Sprite may also be used!
- 1 cup orange juice – fresh orange juice enhances the recipe with a zesty citrus flavor that sticks to the berries.
- 2 cups powdered sugar – this fine sugar creates a delicate coating that makes the cranberries perfect for snacking on or decorating holiday platters.
Instructions
1. Add cranberries to a medium bowl. Top with Prosecco and orange juice, making sure they’re fully submerged. Let them soak overnight in the refrigerator (or at least 8 hours) to get coated in all that delicious flavor.
2. Use a slotted spoon or colander to drain the cranberries, saving the juice for later (hello, cranberry mimosas or a simple syrup mixture!).
3. Toss the drained cranberries in powdered sugar using a large Ziploc bag. Shake it like you’re on TikTok, making sure each cranberry is evenly coated.
4. Spread the coated cranberries in a single layer on a baking sheet lined with parchment paper. Bake at 200°F for 5-7 minutes.
5. Let the cranberries cool completely on the baking sheet or a wire rack before serving.
Expert Tips
- Fresh cranberries give that delightful “pop” when you bite into them. Do not attempt to use frozen cranberries, they simply do not work in this recipe.
- Not a Prosecco fan? Try 7-Up, sparkling cider, or even cranberry juice for a non-alcoholic version. I used apple cider and that was yummy too.
- Do not worry about poking holes into the cranberries to get the flavours to soak in more. I found that this did not help. In fact, you don’t really taste the Prosecco at all but the orange juice flavour does come through.
- Skip the soak if you’re in a hurry. Rinsing the cranberries in water will do in a pinch, but soaking them adds sweetness and helps the powdered sugar stick better.
- The leftover Prosecco-oj soak is liquid gold. Use it as a base for cranberry sauce, a sugar syrup, or mix it with dark chocolate and orange zest for a festive dessert drizzle.
- Use a good quality powdered sugar, some brands have too much cornstarch and can leave a chemical aftertaste.
- If your cranberries are too cold, the powdered sugar might not adhere as well. Let them sit for a few minutes at room temperature before coating.
- Double the recipe! These sparkling cranberries are addictive and make the perfect holiday gift. Trust me, you’ll want extras!
Frequently Asked Questions
Can I use white granulated sugar?
Sure! Granulated sugar is actually the more common way of making candied cranberries.
Can I use frozen cranberries for this recipe?
Fresh cranberries are a must as they maintain their shape and form. Frozen cranberries tend to get soggy and the juices turn the white sugar, pink (as me how I know).
How long will these candied cranberries last?
Stored in an airtight container, they’ll stay fresh for a few days. If they get moist though, the powdery white finish will begin to turn pink.
What else can I do with leftover cranberries or syrup?
The possibilities are endless! Use leftover cranberries in a medium saucepan with some sugar to make a simple cranberry sauce. Or, turn the syrup into a cranberry sugar syrup for cocktails, mocktails, or drizzling over desserts.
So, whether you’re recreating the latest TikTok trend or just looking for a fabulous holiday recipe, these candied cranberries are here to sparkle up your season. Have fun, snap some pics, and let the holiday magic begin!
These candies got mixed reviews in our home, 2 out of 3 teenagers approved with one refusing to even try them. Ha!
If you love this viral cranberry candy recipe, click the stars below to give it a five star review and leave a comment! Please help me share it on Instagram, Facebook or Pinterest.
Cranberry Candy (Viral TikTok Recipe)
Ingredients
- 12 ounces fresh cranberries 340g bag
- 1 cup prosecco
- 1 cup orange juice
- 2 cups powdered sugar
Instructions
- Add cranberries to a medium bowl. Top with Prosecco and orange juice, making sure they’re fully submerged. Let them soak overnight in the refrigerator (or at least 8 hours) to get coated in all that delicious flavor.
- Use a slotted spoon or colander to drain the cranberries, saving the juice for later (hello, cranberry mimosas or a simple syrup mixture!).
- Toss the drained cranberries in powdered sugar using a large Ziploc bag. Shake it like you’re on TikTok, making sure each cranberry is evenly coated.
- Spread the coated cranberries in a single layer on a baking sheet lined with parchment paper. Bake at 200°F for 5-7 minutes.
- Let the cranberries cool completely on the baking sheet or a wire rack before serving. Store in an airtight container to keep them fresh and fabulous.
Video
Notes
-
- Store these candy cranberries in an airtight container on the counter for a few days. Be sure to avoid moisture or they will become sticky and turn pink.
- Fresh cranberries give that delightful “pop” when you bite into them. Do not attempt to use frozen cranberries, they simply do not work in this recipe.
-
- Not a Prosecco fan? Try 7-Up, sparkling cider, or even cranberry juice for a non-alcoholic version.
-
- Skip the soak if you’re in a hurry. Rinsing the cranberries in water will do in a pinch, but soaking them adds sweetness and helps the powdered sugar stick better.
-
- The leftover Prosecco-oj soak is liquid gold. Use it as a base for cranberry sauce, a sugar syrup, or mix it with dark chocolate and orange zest for a festive dessert drizzle.
-
- If your cranberries are too cold, the powdered sugar might not adhere as well. Let them sit for a few minutes before coating.
-
- Double the recipe! These sparkling cranberries are addictive and make the perfect holiday gift. Trust me, you’ll want extras!
Nutrition
Fun recipe! Tart but good and fun for the holidays.
The boys love these….sweet on the outside with a juicy pop and a bit of a tang to finish off, almost like a reverse sour candy
This recipe is *chef’s kiss*! So yum!
Mine didn’t really get that “pop, crunch” like I’ve seen in other people’s videos. Did I do something wrong? They taste good. I was just really looking forward to that crunch
I think that it can depend on your cranberries – how fresh they are, how thick the flesh is etc. Some of our cranberries “pop” louder than others :)
5-7 minutes isn’t doing iy. Any advice?
Isn’t doing what? Sorry, can you clarify?
Same here I put them in at 200 for five minutes and checked them and they’re still cold and soggy. I just put them up to 250 to see what happens.
They should not be cold and soggy to begin with. Fresh cranberries are typically hard and the sugar coating is dry. Please let us know how it goes though!
Do these save well? I’m thinking of making them about 12 hours before the party.
I would leave them out on the counter in an air tight container. You don’t want moisture to get to them once they are dry.
how do you store them?
In an airtight container on the counter is your best option – you don’t want any moisture to get to them.
Curious after 7 minutes mine were still wet and sticky. Do you do longer till not sticky?
They should not be sticky when you put them into the oven as they will be completely covered in sugar. If they have become sticky, you may have baked them too long. The baking time is just to dry them out a little.
These are awesome!
I will make these with my preschoolers
And swap to mix sprite with the orange juice.
Awww that would be so fun! Enjoy<3
Wow! Thanks for posting this – I never would have found it on TikTok – but it’s soooo good!! I am addicted already. Just to add my experience – I soaked mine overnight in the fridge, and in the morning realized they were mostly floating so put a heavy bowl on top and let them sit out for another 6 hours or so before sugaring them (so they were nice and at ambient temp like the tip!) 6 mins at 200F and they turned out awesome! They have a nice crispy shell of powdered sugar and I can’t stop eating them! My cranberries could be fresher – some of them “pop” more than others – but it’s fun to eat them and find out if you have an especially loud one or not!
You are so very welcome! Glad that you enjoyed <3
I loved the recipe! I made it a little my own by using orange juice and then sparkling water mixed with cherry juice/strawberry syrup. It was sweet and tart. I do have a question on cook time. I believe I got the recipe correct for the inside but wondering what the inside texture is supposed to be. I got almost a soft yet crunchy apple texture when biting into it and the outside was hard for the powder sugar and cracked when biting into it. I was wondering if that was the overall texture profile for this recipe or if I need to next time cook for less or more time.
Sounds like you got the cook time bang on! This is what they are supposed to taste and feel like :)
Did not expect these to be as good as they are! I only used OJ to soak them. I am addicted!
So good!
The absolutely best cranberries I’ve eaten! I couldn’t believe it …crunchy sugar..cranberries that pop..delicious, delightful, nutritious! Love them!! Yummy yummy yummy!
So good hey?! Thanks for stopping by!
Guess what? I didn’t read the entire article, and I did attempt this recipe with frozen cranberries. SMH. What a mess. Good flavor, though. I wound up smushing it further into a paste and spreading on my turkey sandwich.
Oh man! Frozen cranberries are the worst lol BUT glad that you found a way to use them up <3
I am trying them for Tanja first. I can’t wait thank you so much
So easy and so yummy!! Make them for my students they love the “POP”
This is so good!!!!!! Thanks for the recipe!!!!!!!
P.S You slay girl!!!!!!
P.P.S You slay the day away!!!!
hi. Happy happy happy happy happy happy happy!!!!!!!!!!!!
I tried to make these following the directions given. Mine were basically a soggy, sugary, mess! It seems to me an instruction of…”letting the berries dry for a bit, before coating with the powdered sugar.”, would be in order. I ended up draining the excess liquid sugar off them & coating them again, so they’d be pretty.
I gave you a 4 stars because they had the pop & tasted OK.
They would have been amazing if they looked (white & powdery) like they were supposed to.
Thank you for sharing
Thanks for the feedback, they can be a bit tricky :)
These were wonderful. Some of the cranberries seemed to ooze, but I shook more sugar on them and made them a second time for a couple of minutes. This probably is related to whether the cranberries were firm or already a little bit soft. I’ll be making this on repeat.
So good hey?! Thanks for sharing :)