Rinse the fresh cranberries thoroughly, discarding any that are soft or bruised. Set aside in a large bowl.

In a medium bowl, add the fresh cranberries. Then pour the prosecco and orange juice into the bowl until the cranberries are fully submerged. Cover the bowl with plastic wrap and refrigerate overnight to allow the cranberries to absorb the flavors.

The next day, drain the cranberries

Place the powdered sugar in a shallow dish or ziplock bag. Roll the cranberries in the sugar until they are evenly coated.

Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and spread the sugar-coated cranberries in a single layer. Bake for 6–7 minutes to set the sugar coating, ensuring it doesn’t melt.

Remove the cranberries from the oven and allow them to cool completely on the baking sheet. Once cooled, transfer to a serving dish or store in an airtight container.