Ingredients
Scale
- 12 oz bag of fresh cranberries, rinsed and sorted
- 2 cups prosecco or ginger ale
- ¼ cup orange juice
- 1 cup powdered sugar
Instructions
- Use a wooden toothpick to poke a hold into each cranberry. Place prepared cranberries in a deep bowl. Pour the prosecco (or ginger ale, if using) and orange juice over the cranberries. Do not fill the bowl to the brim.
- Place a layer of plastic wrap over the cranberries, making sure the plastic wrap extends up the sides of the bowl. Put a single layer of pie weights or dried beans on top of the plastic wrap. Put the bowl in the refrigerator and soak for 24 hours.
- Remove bowl from the refrigerator and strain off the liquid (can reserve for another use). Place the cranberries onto paper towels and allow to air dry.
- Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper.
- Place the cranberries in a bowl or plastic zipper bag along with the powdered sugar. Shake the bowl or bag to coat the berries with sugar.
- Spread the cranberries out onto the baking sheet in a single layer. Try to leave a little space between the berries, if possible. Bake in the preheated oven for 5 minutes.
- Remove cranberry poppers from oven and allow to cool before serving. Best enjoyed within 24 hours of baking.