Cinnamon Cranberry Pop Candy
Cinnamon Cranberry Pop Candy
Ingredients
For the Cranberries
- 12 ounces fresh cranberries
- 15 fluid ounces Canada Dry Fruit Splash Cherry Ginger Ale, two 7.5 oz cans
For the Coating
- 2 1/2 cups powdered sugar
- 1 tablespoon cinnamon
Instructions
- 1
Thoroughly rinse the fresh cranberries under cold water. Carefully pick out and discard any soft or damaged cranberries. Place the clean cranberries into a large, sealable container.
⏱️ 10 min
- 2
Pour the two cans of Canada Dry Fruit Splash Cherry Ginger Ale over the cranberries in the container. Ensure all cranberries are submerged. Cover the container tightly and refrigerate for 24 hours to allow the cranberries to soak and absorb the liquid.
- 3
While the cranberries are soaking, prepare the sugar coating. In a separate medium-sized container with a lid (large enough to shake cranberries later), combine the powdered sugar and cinnamon. Whisk them together until well integrated. Sifting the powdered sugar beforehand is optional but can help prevent clumps.
⏱️ 5 min
- 4
After 24 hours, drain the soaked cranberries, but do NOT dry them off. Their wetness is crucial for the sugar coating to adhere properly. Add the drained, wet cranberries directly into the container with the powdered sugar and cinnamon mixture.
⏱️ 5 min
- 5
Place the lid on the container and shake vigorously for 1 to 2 minutes. The goal is to completely coat all the cranberries so that no red is visible. If any red shows through, add an additional 1/4 cup of powdered sugar and shake again until fully covered.
⏱️ 5 min
- 6
Preheat your oven to 200°F. Line a large cookie sheet with parchment paper. Dump the sugar-coated cranberries onto the prepared cookie sheet, spreading them out into a single layer, ensuring they are not touching too much.
⏱️ 2 min•🌡️ 200
- 7
Bake the cranberries in the preheated oven for a maximum of 4 to 5 minutes. Do not exceed this time, as over-baking will result in a soft, undesirable texture. The goal is to lightly dry the exterior coating.
⏱️ 5 min•🌡️ 200
- 8
Remove the cookie sheet from the oven and allow the Cinnamon Cranberry Pop Candy to cool completely at room temperature. Once cooled, transfer the candy to an airtight container and store it in the refrigerator. It will remain fresh for approximately one week.
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Cranberry Pop Candy
Ingredients
For the Cranberries
- 12 ounces fresh cranberries
- 15 fluid ounces Canada Dry Fruit Splash Cherry Ginger Ale, two 7.5 oz cans
For the Coating
- 2 1/2 cups powdered sugar
- 1 tablespoon cinnamon
Instructions
- 1
Thoroughly rinse the fresh cranberries under cold water. Carefully pick out and discard any soft or damaged cranberries. Place the clean cranberries into a large, sealable container.
⏱️ 10 min - 2
Pour the two cans of Canada Dry Fruit Splash Cherry Ginger Ale over the cranberries in the container. Ensure all cranberries are submerged. Cover the container tightly and refrigerate for 24 hours to allow the cranberries to soak and absorb the liquid.
- 3
While the cranberries are soaking, prepare the sugar coating. In a separate medium-sized container with a lid (large enough to shake cranberries later), combine the powdered sugar and cinnamon. Whisk them together until well integrated. Sifting the powdered sugar beforehand is optional but can help prevent clumps.
⏱️ 5 min - 4
After 24 hours, drain the soaked cranberries, but do NOT dry them off. Their wetness is crucial for the sugar coating to adhere properly. Add the drained, wet cranberries directly into the container with the powdered sugar and cinnamon mixture.
⏱️ 5 min - 5
Place the lid on the container and shake vigorously for 1 to 2 minutes. The goal is to completely coat all the cranberries so that no red is visible. If any red shows through, add an additional 1/4 cup of powdered sugar and shake again until fully covered.
⏱️ 5 min - 6
Preheat your oven to 200°F. Line a large cookie sheet with parchment paper. Dump the sugar-coated cranberries onto the prepared cookie sheet, spreading them out into a single layer, ensuring they are not touching too much.
⏱️ 2 min•🌡️ 200 - 7
Bake the cranberries in the preheated oven for a maximum of 4 to 5 minutes. Do not exceed this time, as over-baking will result in a soft, undesirable texture. The goal is to lightly dry the exterior coating.
⏱️ 5 min•🌡️ 200 - 8
Remove the cookie sheet from the oven and allow the Cinnamon Cranberry Pop Candy to cool completely at room temperature. Once cooled, transfer the candy to an airtight container and store it in the refrigerator. It will remain fresh for approximately one week.