Introduction to Candied Cranberries

It’s just not Christmas without cranberries, right? No holiday meal table is complete without a big bowl of them … bright-white and crunchy? Well, they may not replace your traditional bowl of the more familiar, redder than red sauce, but TikTok’s favorite holiday snack this year is Erica Kuiper’s snappy candied cranberries.

The Recipe

@cookiterica ⭐️CANDIED CRANBERRIES⭐️ 🍒 Grandma Lillian’s Candied Cranberries (the OG way) Sweet, tart, sparkly, and a total holiday show-stopper. This is Grandma Lillian’s original recipe, and it’s as simple as it is perfect. 📝 Ingredients:
• 1 bag of fresh cranberries
• Apple cider
• Sprite
• Powdered sugar (organic if possible)
👩‍🍳 Instructions:
1️⃣ Wash and pat dry your cranberries, removing any soft ones.
2️⃣ In a medium bowl, pour in equal parts apple cider and sprite
3️⃣ Add the cranberries and refrigerate for 12 to 24 hours.
4️⃣ Strain and move to a clean bowl.
5️⃣ Add a generous amount of powdered sugar and shake until each berry is coated. If they’re sticky, add a little more powdered sugar.
6️⃣ Preheat the oven to 200°F.
7️⃣ Bake for 5 minutes to help dry out the sugar coating.
8️⃣ Leave them on the counter for a few hours to finish drying
9️⃣ Store in an airtight container and refrigerate for 12 hours. They’re best served chilled. (They will be good for 4-5 days)
✨ Enjoy and let us know if you try it 💚
💡 Important Tips:
• Ocean Spray cranberries give the best texture and flavor.
• Always taste your powdered sugar first. If it has cornstarch, it can leave a perfume-like taste. We use organic powdered sugar because it usually doesn’t have cornstarch

candiedcranberries #candied #cranberries #viral #holidays

The Origin of the Recipe

Kuiper and her daughter Morgan sort and soak a huge bowl of cranberries in juice and soda, and then shake them to coat in powdered sugar. Once dried and chilled, they’ve got a snap you can almost feel through the screen. The recipe has been making the rounds on social media since 2020, but it seems to have really blown up this year, with over 3.5 million views for the above video alone. It originated from her Russian Grandma Lillian’s recipe for candied cranberries soaked in Champagne or prosecco.

Cultural Significance

Kuiper feels her hardworking grandmother was a chef at heart. “She loved sharing recipes from her own childhood, dishes that became staples in my kitchen and later in Morgan’s… She and my grandfather owned a jewelry store in Brooklyn, New York, and they made a point to include us in every part of their lives.”
“Tradition and culture meant everything to them,” explains Kuiper, “and those things always come to life in the kitchen — hence the cranberries.”
It’s not just Kuiper’s family, although she is certainly the one popularizing this dish in the states. The basic recipe is hugely popular in some Slavic countries, including Russia, where it’s called klyukva v sakhare. In Belarus, it’s practically a mascot — one factory there processes up to 35 tons per year. Although the varieties of cranberries used are slightly different from the American species, candy-coating these berries has been a tradition for more than a century, and by some reports constituted poet Alexander Pushkin’s favorite snack. During the Soviet era, the candied berries were sold seasonally in cardboard boxes, although that version was dipped in sugar syrup for coating, rather than juice or soda.

Tips for Success

After reading lots of comments from lovers and haters over the last few years, Kuiper has some tips for success. It’s critical to screen your fruit for any soft berries, which would affect both flavor and texture. She has also discovered that brands of powdered sugar with cornstarch as an ingredient seem to cause “off” flavors reminiscent of soap or floral perfume, so she suggests organic, which is more likely to be cut with tapioca starch. Or, you could do as Grandma Lillian did and grind your own! Regardless of the sugar you choose, add plenty of it so that every berry is fully coated and bake just for a couple of minutes to dry the coating without cooking the berries. Once they’re done, says Kuiper, you can store them covered and refrigerated for up to four days.

Trying Out the Recipe

I decided to take one for the team and eat a plain, uncandied cranberry to see how much of a popping sound they’d make, and it was barely a whisper. The extremely bitter-tart flavor made me want to scream, though. It’s hard to believe these will live up to their banging reputation. I’ve soaked them in the liquids for 24 hours, and I even sealed them tightly and weighted them down with a plate for maximum soakiness. They smell great! I was almost sad to drain off the cider-y Sprite but flat soda isn’t my idea of fun. Next, I dumped in a bunch of powdered sugar the way Kuiper demonstrates. How much? Too much. The berries must be fully coated with no red showing for maximum pop. If there are a lot of berries with sticky or translucent sugar patches, she says, add more.

The Result

I was surprised that it took so little shaking, less than 15 seconds’ worth. I’m glad I didn’t go longer, because a few of them had spots where the sugar had been knocked off after coating. Now, for drying. It’s a relatively cool oven and a very brief bake time, because all you’re trying to do is dry out the sugar a bit. You don’t want the cranberries to heat much, because they are literally ready to pop. If they start to steam even a little, they’ll burst and ruin the effect. I tried a couple just out of the oven, and while they were delicious, the snapping sound still wasn’t very prominent, and I was a bit worried. An hour of chilling in the fridge, though, and I was rewarded with a serious snap every time. They’re crispy and sweet, with bright flashes of tartness shining through the candy shell. There’s a beautiful bitter note at the end, just enough for interest.

Conclusion

In conclusion, candied cranberries are a delicious and unique holiday snack that can add a fun and exciting element to any gathering. With their crunchy texture and sweet-tart flavor, they are sure to be a hit with both kids and adults. Whether you’re looking for a new recipe to try or just want to add some excitement to your holiday table, candied cranberries are definitely worth considering.

FAQs

Q: What is the origin of the candied cranberry recipe?
A: The recipe originated from Erica Kuiper’s Russian Grandma Lillian, who used to soak cranberries in Champagne or prosecco.
Q: What are the ingredients needed for the recipe?
A: The ingredients needed are fresh cranberries, apple cider, Sprite, and powdered sugar.
Q: How long do the candied cranberries last?
A: The candied cranberries can last for up to 4-5 days when stored in an airtight container and refrigerated.
Q: Can I use different types of sugar for the recipe?
A: Yes, but it’s recommended to use organic powdered sugar to avoid any "off" flavors.
Q: What is the best way to store the candied cranberries?
A: The best way to store the candied cranberries is in an airtight container and refrigerate for up to 4-5 days.
Q: Can I make the candied cranberries ahead of time?
A: Yes, you can make the candied cranberries ahead of time, but it’s recommended to make them just before serving for the best flavor and texture.