These Cranberry Snowballs are made with fresh cranberries rolled in powdered sugar then baked and chilled. Surprise your guests with a burst of delicious cranberry when they bite into these sweet and tangy confections!
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I love entertaining over the holidays. It gives me the chance to whip up some of my family's favorite recipes as well as test some new recipes I've been dying to try.
Today we're making Cranberry Snowballs that ARE NOT cookies. Don't be confused. There ARE cookies called "cranberry snowballs" but today we're making more of a sweet and tangy "appetizer."
Cranberry snowballs are essentially fresh cranberries you roll in powdered sugar, bake and chill. They are sweet on the outside with a juicy "pop" of fresh and tangy cranberry in the center!
Put out a bowl of these chilled confections over the holidays and watch your guests pop them in their mouths. These little snowballs are often the talk of the party!
And if you have any extra cranberries leftover, I highly recommend trying my Cranberry Fluff or Cranberry Party Punch!
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Why You'll Love This Recipe
- Fresh and Tangy: These baked cranberries are perfect when you want something still slightly sweet but with a pop of freshness!
- Fun Alternative: Tired of the traditional holiday cookie? Make these juicy bites when you want something festive but unique!
- Not Just Dessert: Since these sugared berries have a bit of freshness to them, you can serve them as a chilled sweet appetizer or even use them as a garnish for your holiday cake!
Ingredients
Gather the ingredients below to make these delicious cranberry snowballs!
- Fresh cranberries: Make sure to grab a bag of fresh cranberries, not dried cranberries! We want that fresh "pop" of cranberry flavor when your guest bite into these sweet treats. If you’re a fan of cranberries, you might also love my Cranberry Fluff—a creamy, festive dish that’s always a crowd-pleaser!
- Egg white: The egg white helps the powdered sugar stick to the cranberries. If you don't want to use an egg white, see the alternative below.
- Powdered sugar: The powdered sugar gives these cranberry snowballs the perfect amount of sweetness! I like using powdered sugar so the berries aren't grainy but sweet and smooth!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Simple syrup: If you don't want to coat the cranberries in an egg white, you can use a simple syrup mixture combining ¼ cup powdered sugar into 1 cup water. Then coat the cranberries in the sugar/water mixture before adding the berries to the bag of powdered sugar.
How to Make Cranberry Snowballs
Once you've gathered all your ingredients, preheat the oven to 200ºF and follow the steps below for these delicious baked powdered sugar cranberries.
- Step 1: You'll want to start by rinsing your cranberries and gently patting them dry with a towel. Transfer to a medium mixing bowl.
- Step 2: In a smaller bowl, whisk the egg white until frothy.
- Step 3: Pour the egg white over the fresh cranberries and toss to coat.
- Step 4: Pour the powdered sugar into a gallon ziplock bag and add the cranberries. Gently shake the bag until the cranberries are completely covered in sugar.
- Step 5: GENTLY transfer the cranberries to a baking sheet. I like to use a skimmer to prevent the berries from sticking together.
- Step 6: Bake the cranberries at 200º Fahrenheit for 4 minutes. Then transfer the berries to a sheet of parchment paper to cool for about an hour before you refrigerate.
Helpful Tips
- Even Coating: To ensure that the cranberries are evenly coated with powdered sugar, gently shake the ziplock bag containing the cranberries and sugar mixture. Avoid vigorous shaking, as it may cause the cranberries to break or lose their shape. Instead, gently rotate and tilt the bag to coat the cranberries from all sides. This gentle shaking technique helps create a uniform and attractive sugary coating on each cranberry.
- Drain Excess Sugar: After coating the cranberries with powdered sugar in the ziplock bag, use a slotted skimmer to transfer them to the baking sheet. Before placing the coated cranberries on the baking sheet, gently shake the skimmer to allow any excess sugar to fall through the slots. This step helps prevent clumping and ensures that the cranberries have a light and even coating of sugar, enhancing their appearance and texture.
- Berries Sticking Together: If any of the berries are sticking together, you can gently shake the skimmer to separate them and allow any extra powdered sugar to fall through the slots. If you don't have a skimmer, you can try and use a slotted turner. It's just a bit more difficult to try to keep the cranberries on a turner because it's flat.
Recipe FAQs
Sugared cranberries originated in Russia, and the recipe dates back to the 1800's. People would stand in long lines to purchase these little confections. They were often enjoyed along with a cup of tea and were a favorite treat among children.
Baking the cranberries softens them so they're not difficult to bite into.
Yes! In addition to just placing them in a bowl for guests to enjoy, you can use them as a garnish for desserts or even as a topping for a holiday cake.
The cranberries should be baked in the oven for 4-5 minutes at 200°F. This short baking time gives the coating a light crunch without making it hard. If your oven tends to run cooler, you might increase the temperature slightly to 300°F, but avoid baking too much longer than 5 minutes to prevent the coating from becoming too hard or cracked.
Cranberry snowballs would typically be categorized as a dessert because of their sweet, sugary coating and the fact that they’re often enjoyed as a treat after a meal. However, they could also work as part of a holiday snack or dessert platter.
Storage & Freezing Instructions
Storage Instructions
Allow the baked cranberries to cool completely on a large sheet of parchment paper before transferring them to a storage container. Cooling the cranberries helps set the sugar coating and prevents them from sticking together.
Once cooled, store the cranberries in an airtight container in the refrigerator until you're ready to enjoy them. Proper storage helps preserve the texture and flavor of the cranberry snowballs, ensuring they stay fresh and delicious.
Freezing Instructions
Once chilled, you can store these cranberry snowballs in a freezer-safe bag and freeze for up to 3 months.
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Cranberry Snowballs
Ingredients
- 12 ounce package of fresh cranberries
- 1 egg white
- 2 cups powdered sugar
Instructions
- Preheat oven to 200º Fahrenheit.
- Rinse the cranberries and pat dry with a towel.
- Transfer the cranberries to a medium-sized mixing bowl. Set aside.
- In a smaller bowl, whisk the egg white until frothy.
- Add the whisked egg white to the bowl of cranberries and mix to coat with egg white.
- Pour the powdered sugar into a gallon ziplock bag and add the cranberries.
- Gently shake the bag until the cranberries are completely covered in sugar.
- With a slotted skimmer, gently transfer cranberries to a baking sheet (Try gently shaking the skimmer to allow any extra sugar to fall through the slots before laying berries onto the baking sheet).
- Bake cranberries for 4-5 minutes.
- Use the skimmer to gently remove the cranberries from the baking sheet to a large sheet of parchment paper.
- Allow to cool for 1 hour.
- Transfer to a container and store in the refrigerator until ready to enjoy.
Notes
- Even Coating: To ensure that the cranberries are evenly coated with powdered sugar, gently shake the ziplock bag containing the cranberries and sugar mixture. Avoid vigorous shaking, as it may cause the cranberries to break or lose their shape. Instead, gently rotate and tilt the bag to coat the cranberries from all sides. This gentle shaking technique helps create a uniform and attractive sugary coating on each cranberry.
- Drain Excess Sugar: After coating the cranberries with powdered sugar in the ziplock bag, use a slotted skimmer to transfer them to the baking sheet. Before placing the coated cranberries on the baking sheet, gently shake the skimmer to allow any excess sugar to fall through the slots. This step helps prevent clumping and ensures that the cranberries have a light and even coating of sugar, enhancing their appearance and texture.
- Cooling and Storage: Allow the baked cranberries to cool completely on a large sheet of parchment paper before transferring them to a storage container. Cooling the cranberries helps set the sugar coating and prevents them from sticking together. Once cooled, store the cranberries in an airtight container in the refrigerator until you're ready to enjoy them. Proper storage helps preserve the texture and flavor of the cranberry snowballs, ensuring they stay fresh and delicious.
Avis
Do you skim the cranberries out of the egg whites, or dump it all in the powdered sugar? I had a sticky mess that refused to dry, even after ten minutes.
Sara
Yes, you do skim the cranberries. It is covered in the recipe steps in the post.
JD
Hi Sara
At the top of the recipe the cooking time is 15 minutes, however in the instructions you state 4 minutes. Which is correct. I made the and cooked for 15 minutes they ate delicious but the coating was hard and cracked.
Sara
Hi there! I'm sorry the recipe card was confusing to you. We've been going through the site and refreshing the recipe cards and sometimes the cook times have not calculated as they should have. The cranberries should be baked 4-5 minutes. The coating should have a bit of a crunch but they shouldn't be "hard." Hope you try this one again!
Erin Hinson
Can I use frozen cranberries that have thawed out?
Sara
I've always used fresh but you should be able to use frozen cranberries that have thawed. Just be sure to pat them dry to avoid adding excess moisture to the mixture. Good luck!
sallye
did you mean 400F or 200 c? i found it wasn’t done when I tried this even twice when I used 200F so I turned it up to 350 x 6 min and it was perfect
Sara
The oven temp should be 200 Fahrenheit. If you feel like your oven isn't coming to temp, you could try 300 but I wouldn't go much higher than that.
Elise
I too had the same problem. I have made them before with a different recipe and I had a lighter coating with a softer cranberry but the coating didn’t stick as well. I wanted to try this one.The previous recipe had them almost pop when you bit them.This one after 4-5 minutes they were very hard on the inside and bitter. I just baked them for 20 minutes and the outside was still soft and the inside juicy, sweet, and not bitter or tough at all.