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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Cranberry Popcorn Balls add a Little Zest to Holiday Traditions

    Cranberry Popcorn Balls add a Little Zest to Holiday Traditions

    0
    By Alisa Fleming on December 23, 2019 Dairy Free Desserts, Dairy-Free Recipes

    When I was growing up, popcorn balls appeared every year at Halloween and again at Christmas. They’re a fun, albeit a little messy, treat to make, and are relatively simple. Freshly popped popcorn is bound with a sticky sweet syrup that comes together in minutes. Traditional recipes often contain a little butter, but this festive recipe for Cranberry Popcorn Balls is dairy-free, butter-free, and even oil-free. It’s infused with whole cranberry sauce, cranberry juice, and orange zest for delicious seasonal flavor.

    Cranberry Popcorn Balls Recipe - Dairy-Free, Gluten-Free, Allergy-Friendly, and Vegan Christmas TreatThis dairy-free cranberry popcorn balls recipe with photo was shared with us by popcorn.org.

    Special Diet Notes: Cranberry Popcorn Balls

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, oil-free, vegan, and vegetarian.

    Vegan Cranberry Popcorn Balls
     
    Print
    Prep time
    20 mins
    Cook time
    10 mins
    Total time
    30 mins
     
    Once the sticky popcorn is cool enough to handle, shaping the popcorn balls can be a fun job for kids.
    Author: The Popcorn Board
    Recipe type: Dessert
    Cuisine: American
    Serves: 18 balls
    Ingredients
    • 5 quarts freshly popped, unsalted popped popcorn
    • 2 cups sugar
    • 1 cup whole berry cranberry sauce, slightly mashed
    • ½ cup cranberry juice
    • ½ cup light corn syrup (can sub golden syrup or honey)
    • 1 tablespoon grated orange peel
    • 1 teaspoon white or apple cider vinegar
    • ½ teaspoon salt
    Instructions
    1. Put the popcorn in a large bowl.
    2. In a heavy saucepan, combine the sugar, cranberry sauce, cranberry juice, corn syrup, grated orange peel, vinegar, and salt.
    3. Bring the mixture to a boil, reduce the heat, and cook until the temperature reaches 250°F on a candy thermometer.
    4. Slowly pour the cranberry mixture onto the popcorn and carefully stir until well-coated.
    5. Let the popcorn stand for 5 minutes, or until the mixture can easily be formed into balls.
    6. Grease your hands and form the popcorn mixture into 3-inch balls.
    3.5.3229

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    Vegan Maple Cream Fudge Recipe that everyone loves! Dairy-free, egg-free, nut-free, gluten-free, and soy-free, but perfectly rich and purely maple in flavor.

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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