Candied Cranberries (Viral Recipe)

It seems like every year there’s a new cranberry recipe that goes viral and this year’s recipe, candied cranberries, is a winner for sure! Not only are these tasty cranberry snowballs incredibly festive, they’re a feast for the senses. Outside, the crisp coating pops in your mouth, while inside, the soft centers burst with sweet juice. Wow, they’re completely addictive. I served them to a group of friends recently and they were such a hit. After receiving several requests for the recipe, I thought I should share it with you too. Enjoy!

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Items used to make this recipe:

(affiliate links)

• prosecco or sparkling wine https://amzn.to/4iui3uM

• sparkling cider https://amzn.to/3ZHyxZ4

• pomegranate juice https://amzn.to/3VvyVYi

• confectioners sugar https://amzn.to/4f5Koo5

• half sheet pan https://amzn.to/3But3r9

• half sheet flat parchment paper https://amzn.to/3ZHyZGK

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Viral Candied Cranberries

makes enough to serve a crowd!

Printable Recipe

Ingredients

• 12 ounces fresh cranberries (dried or frozen will not work)

• 1 to 1 1/2 cups orange juice

• 1 to 1 1/2 cups Prosecco or sparkling wine

• 1 to 2 cups confectioners sugar

Directions

1. Wash cranberries and place in a medium mixing bowl.

2. Combine the orange juice and sparkling wine (or cider) together and pour over fresh cranberries; allow to soak for at least 8 hours, or up to 3 days.

3. When you’re ready to bake, preheat oven to 200F and place rack in center position.

4. Drain the cranberries and toss with confectioners sugar until thickly coated.

5. Arrange coated berries in a single layer on a parchment-lined half sheet pan, separating berries if stuck together, and bake for 5-7 minutes.

6. Remove berries from oven and allow to cool completely before serving. Store leftovers in an airtight container for up to 3 days (see notes below).

Notes

• Feel free to change the soaking solution - replace the orange juice with pomegranate juice, or substitute the Prosecco with champagne, sparkling cider, lemon/lime soda, or cream soda… the possibilities are endless.

• To keep the cranberries submerged during the soaking process, use a small plate or small mesh colander to weigh them down.

• If candied cranberries lose their crispness, bake again in a 200F oven for 5 minutes.

Freezer-Friendly Peach Crisp

Want to enjoy fresh summer peaches long after peach season is over? Stock your freezer with enough Freezer-Friendly Peach Crisps to carry you through whenever you’re feeling kinda peachy. Great to pop in the oven when you have last-minute guests or you want a homemade dessert but didn’t plan ahead.

Items used to make this recipe:

• 9x9 foil pans https://amzn.to/3DzA6MX

• tapioca flour https://amzn.to/3QlkkwC

• pure almond extract https://amzn.to/45cyswt

• heavy duty foil https://amzn.to/3rQTItg

• vacuum sealer https://amzn.to/3DD7ORK

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Freezer-Friendly Peach Crisp

makes one 9x9 pan

Printable Recipe

Ingredients

For the Filling:

• 4 cups thinly sliced peaches

• 3 tablespoons tapioca flour

• 1 1/2 tablespoons granulated sugar (more if peaches are tart)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon pure almond extract

• pinch of table salt

• 1 1/2 tablespoons butter, cut into small cubes

For the Crisp:

• 1 1/2 cups quick cooking oats

• 2 teaspoons all purpose flour

• 3 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons butter, melted

Directions

To make the filling:

1. In a medium mixing bowl, stir together the sliced peaches, tapioca flour, almond extract, sugar, cinnamon, and salt; set aside until needed.

To make the crisp topping:

1. In a small mixing bowl, combine all the crisp ingredients together until no traces of dry ingredients remain; set aside until needed.

To assemble crisp:

1. Butter a 9x9 disposable baking dish or coat with nonstick cooking spray.

2. Pour peach filling evenly into prepared baking dish.

3. Spread crisp topping evenly over peaches.

4. Seal baking dish with heavy duty foil and freeze for up to 3 months (or vacuum seal for longer storage).

To Bake Crisp:

1. Preheat oven to 350F with rack in center position.

2. Place frozen peach crisp on a rimmed sheet pan and bake, covered, for 30 minutes, then uncover and bake an additional 20 minutes or until the filling bubbles.

Notes

• To freeze for longer than 3 months, store completely frozen unbaked crisp in Vacuum sealed bag. If the foil pan gets a little misshapen during the vacuum process, simply reshape it before baking.

• The thickener of choice in this recipe is tapioca flour because it’s remains thick after freezing, unlike some other thickeners. If you only have tapioca pearls on hand, you can grind them into flour using a grain mill, spice grinder, nutribullet, etc.

• This recipe calls for a very small amount of almond extract, which accentuates and elevates the flavor of peaches. Be sure to use the good stuff.