Sweet-Tart Cherry Soaked Cranberries Recipe

5 from 1 vote

Sweet-Tart Cherry Soaked Cranberries Recipe

Sweet-Tart Cherry Soaked Cranberries are a fun way to dress up fresh cranberries with a little extra flavor. They soak overnight in lemon-lime soda, maraschino cherry juice, sugar, and grenadine before being coated in powdered sugar and briefly dried in the oven. The soaking liquid gives the cranberries a little time to plump up, creating a fun little burst of sweet-tart cherry flavor when you bite into them.

Prep Time10

Cook Time6

Total Time1 16

Course: Snack

Cuisine: American

Keyword: christmas recipe, cranberry recipe, easy recipe, holiday recipe, snack recipe, sweet snack, thanksgiving recipe

Servings: cups, 12 servings

Calories: 123kcal

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Equipment

Serving Bowl

Storage Containers

Ingredients

12 Ounces Fresh Cranberries 1 bag
2 Cups Lemon-Lime Soda
1 Cup Maraschino Cherry Juice
¼ Cup Granulated Sugar
2 Tablespoons Grenadine
1½ Cups Powdered Sugar without cornstarch (made with tapioca starch)

Instructions

Soak the Cranberries

Rinse the fresh cranberries and remove any soft or damaged berries.
12 Ounces Fresh Cranberries
Place the cranberries in a container with a lid.
Add the lemon-lime soda, maraschino cherry juice, granulated sugar, and grenadine. Stir gently to combine.
2 Cups Lemon-Lime Soda, 1 Cup Maraschino Cherry Juice, ¼ Cup Granulated Sugar, 2 Tablespoons Grenadine
Cover and refrigerate for 24 hours.

Drain and Coat

Drain the cranberries in a colander, allowing excess liquid to drip away.
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
Place the drained cranberries in a large resealable plastic bag.
Add the powdered sugar and gently shake until the cranberries are evenly coated. Add a little more powdered sugar if needed.
1½ Cups Powdered Sugar

Dry the Cranberries

Spread the coated cranberries in a single layer on the prepared baking sheet.
Bake for 6 minutes. Set a timer so they do not remain in the oven too long.
Remove from the oven and allow the cranberries to cool completely before serving.

Notes

Important: Use powdered sugar made with tapioca starch, not cornstarch. Cornstarch-based powdered sugar can make the finished cranberries taste bitter.

Tips for Making Cherry Soaked Cranberries

Use fresh, firm cranberries. Choose cranberries that are plump and firm. Pick through the bag and remove any soft, shriveled, or damaged berries.

Allow enough soaking time. Refrigerating the cranberries for 24 hours gives them time to absorb the flavors from the lemon-lime soda, maraschino cherry juice, and grenadine.

Drain them well. After soaking, let the cranberries drain in a colander. Too much liquid left on the berries can make it difficult for the powdered sugar to stick evenly.

Watch the oven closely. The short time in the oven helps dry the coating. These do not need to bake like traditional cookies or candied fruit. Set a timer and remove them after 6 minutes.

Let them cool completely. Allow the cranberries to cool before serving so the coating has time to set.

Refrigerate leftovers in an airtight container.

Nutrition