Boozy rum ballsspiced ginger snaps, gooey baked brieor chocolate-coated Chex Mix are just a few of the handheld bites I expect to see on tables this time of year. The holidays are prime time for snacking, and TikTok has made sure that one satisfyingly tart-sweet treat will debut in many households this December.

Over the past two months, crisp cranberries that make a vivid popping sound when you bite into them — known as popping cranberries or candied cranberries — have become widely popular on social media.

cranberries و and و are – تفاصيل مهمة

With an audible crunch and a visible coating of bright white powdered sugar on the berries’ surface, it’s easy to understand why this simple snack is racking up millions of views and inspiring creators to feature it in their feeds. Once you see it, you’ll want to try it.

Popping cranberries are new to me and many social media viewers, but this treat has been around for centuries, proving its refreshing, balanced flavor has won over generations of home cooks. Better yet, you don’t need a recipe to make it. Here’s everything you need to know about the viral holiday snack, including how to make it at home.

The candied cranberry trend is actually a classic Russian recipe

Creator duo Erica and Morgan (

to و and و has – تفاصيل مهمة

) are widely credited with starting the popping cranberry trend on TikTok. They’ve shared the dish in previous years and brought it back for 2025. The recipe they use comes from their Russian grandmother, Lillian, which reveals where the treat was originally invented.

While there isn’t an extensive, documented history of the Russian snack online, multiple sources say that sugared cranberries have been enjoyed in the country as far back as the 1800s. Cranberries in general are a popular ingredient in Russia, where they are also used to make a traditional nonalcoholic drink called mors.

How do you make candied cranberries?

You don’t need a recipe to make these sweet and tangy bites, but it’s important to pay attention to the quality of the ingredients you use, because it’s such a simple dish. You’ll need fresh cranberries, powdered sugar (taste the sugar before using it — you want one that doesn’t have too much cornstarch, which can cause a soapy flavor), and a liquid of your choice.

the و a و to – تفاصيل مهمة

Many home cooks opt for equal parts of two liquids: a juice, like orange juice or cider, and a citrusy soda such as Sprite. You can substitute one or both of these if you prefer, but make sure it’s something sweet and fruity. If you really want the results to taste celebratory, try swapping in Prosecco instead of soda.

Rinse your cranberries, then place them in a large bowl and cover them completely with the juice and/or soda. Cover the bowl and refrigerate the fruit for 24 hours. After the cranberries have soaked up some of the sweet liquid, drain them and place the fruit back in a bowl. It’s okay if the berries are still wet; that’s actually helpful in this case.

Dump a generous amount of powdered sugar over the cranberries. (However much powdered sugar youthinkis enough probably isn’t, so keep on pouring.) Place a lid on the bowl and shake vigorously to evenly coat the cranberries with the powdered sugar.

Check the color of the cranberries. You want their exterior to be an opaque white; if you’re seeing translucent areas or purple spots peeking through, you probably need to add powdered sugar. (Cranberries on their own are extremely tart, which is why you need to add so much sweetener.)

the و a و and – تفاصيل مهمة

Once they’ve been thoroughly coated in powdered sugar, pour the cranberries onto a lined baking sheet and bake them for five minutes at 200℉. As Erica and Morgan point out, this short bake at a low temperature is not intended to cook the cranberries. Instead, it helps dry them out.

Finally, refrigerate the cranberries for at least two hours after baking. If you have time, Erica and Morgan note that chilling the morsels for closer to 12 hours is ideal. Considering how satisfying it is every time you bite down on a burst of tart, sugar-coated fruit, it’s well worth the wait.