Candied cranberries

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200ºF. If you have a convection oven, this is a great recipe to use it for, as the fan will help the coated cranberries dry more evenly.

Step 2

Measure out your cranberries (I used 2 cups, but you could totally opt for more!) and rinse them in a colander under cool water. Now's also a good time to casually pick through them and discard any that seem deflated and wrinkly, underripe, or spoiled.

Step 3

Add your rinsed and drained cranberries to a large food storage container with a tight-fitting lid. If you only have access to a non-lidded bowl, that's OK, too — but the lidded container will make the sugar-coating step a lot easier later on.

Step 4

Instead, pour just enough Sprite over the cranberries to thoroughly moisten them, and give them a good stir. After they're mixed, drain them once more in a colander to ensure that any excess moisture has dripped off.

Step 5

Here's the fun part. Add your moist (but not soaking wet!) cranberries back to your lidded food storage container, if you were using one. If your container doesn't have a lid, opt for a large zip-top bag. Add 1 cup of powdered sugar for every cup of cranberries you used; here, I used 2 cups. It'll likely be more than you need, but if you don't use enough, you'll end up with a sweet 'n' slimy mess.

Step 6

Shake that container or bag vigorously for 20–30 seconds. Really bounce those things around, which will help break up any clumps and get every cranberry nicely coated. At the end of your shaking, your cranberries should look mostly dry without any clumping.

Step 7

If your coated cranberries look slimy, add more powdered sugar and re-shake. It's impossible to add too much sugar here since any excess will remain in the container, so go wild. • If any cranberries are stuck together, you probably need to add more powdered sugar and shake harder to break them up. They'll detach and dry up eventually, Using a clean hand or a slotted spoon, scoop up the powdered sugar-coated cranberries, shaking off any excess powdered sugar, and spread them out evenly on a sheet pan.

Step 8

Bake them at 200ºF for no more than 5 minutes. Really, no more! All you want to do is dry that candied coating so that pleasant cranberry pop remains in every bite, so honestly, you don't even want to warm them.

Step 9

After 5 minutes, remove the cranberries from the oven and allow them to set up. If you still see a moist spot or two, it'll dry out over time, so don't toss them back into the oven! Just let the air do its [drying] thing.

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