Popping Cranberries Recipe

Maelyn Fraser Freshour

As Thanksgiving rolls around, people all over the city of Chicago are preparing their menus for the ever-anticipated Thanksgiving dinner. Though every family has their own preferences, there are certain traditional dishes that one will likely find on many Thanksgiving tables, in one way or another—a large, meaty centerpiece, whether that be ham over turkey, or a carb to accompany the many dishes with, either biscuits or rolls. Yet, I believe there is one specific fruit that has always carried the most controversy: cranberries. Traditionally, cranberries, and the jelly-like sauce made from them, have always been considered a quintessential part of the Thanksgiving dinner table due to their appearance at the first Thanksgiving. But increasingly, cranberry jelly has been disliked due to its taste or texture, causing people to forgo the red berry, removing it from their Thanksgiving menu altogether. However, as an avid cranberry lover, I have set out to try constructing a new cranberry recipe in the hopes of finding a fun and innovative way to incorporate cranberries back into the Thanksgiving spread. A few years ago, a “popping cranberries” trend took the internet world by storm, essentially reimagining the role of cranberries in Thanksgiving dinner. This trend is a new spin on cranberries, leaning away from the more recognized cranberry sauce to create a new kind of treat.

This recipe is rather easy to follow, and, due to its short ingredient list, it’s also cost-friendly. After creating the recipe, I found the cranberries to be absolutely delicious! Because the cranberries are so naturally tart, the powdered sugar coating produces the perfect balance of sweet to help cut through the bitterness. The overall taste highlights the natural flavor of the cranberries rather than allowing for the flavor to get lost in the added (powdered) sugar. I shared the final product with my friends, and it was a hit all around. So, if you’re a cranberry skeptic like many, give this delicious fruit one more chance and try my recipe below!

Recipe

Ingredients

12oz of Fresh Cranberries
1 ½ cups of lemon lime soda (Sprite)
1 ½ cups of orange juice
1-2 cups of Powdered Sugar

Preparation

1. Preheat the oven to 200 degrees Fahrenheit.

2. Wash the cranberries and sort them, discarding any berries that are soft or wrinkled.

3. Pour the cranberries into an air-tight container. In that same container, combine the orange juice and the lemon-lime soda. Close the container and store it in the refrigerator overnight.

4. After they have sat overnight, drain the cranberries, preferably, using a colander to ensure that any excess moisture has dripped off.

5. After the cranberries (and the bowl) have been drained, start to add powdered sugar to the berries, about a cup and a half. The berries should be thoroughly coated.

6. Put the lid back onto the container and vigorously shake for 20-30 seconds.

7. Using a spoon, shake off any excess powdered sugar and place the berries onto a clean sheet pan.

8. Bake for 5 minutes, then remove and let cool for a moment. Then enjoy!

tips

- If the berries look slimy in part 5, add more powdered sugar.

- If the berries are stuck together in part 6, you most likely need to shake harder.

- Make sure to only keep them in the oven for 5 minutes; do not keep them in for longer. Once you take them out, if you see a moist spot, it should air dry while it cools.

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If you’re someone who usually does not enjoy the traditional Thanksgiving cranberry jelly, I recommend that you try creating my popping cranberries! From its tangy flavor to its fun texture, these popping cranberries are an addictive, delicious alternative. This dish has effectively found its way from my screen to my family’s Thanksgiving dinner table, and has become a viral sensation in both respects.