Prep

1. Rinse and Sort the Cranberries Rinse the cranberries under cold running water and remove any stems or damaged berries. Drain well and pat dry lightly with paper towels.
2. Soak for 24 Hours Combine the lemon-lime soda and orange juice in a large airtight container. Add the cranberries, making sure they are completely covered by the liquid. Cover and refrigerate for 24 hours.

Assemble

1. Drain and Coat Pour the cranberries into a colander and drain well. Discard the soaking liquid. Return the drained cranberries to the airtight container or place them in a large resealable plastic bag. Add the powdered sugar and gently shake or toss until every cranberry is evenly coated.

Finish

1. Dry Until Set Line a baking sheet or large tray with parchment paper. Arrange the coated cranberries in a single layer, leaving a little space between them. Let stand at room temperature for 3 to 4 hours, or until the powdered sugar coating feels dry and set. Transfer to an airtight container for storage.