Cranberry Cider Donuts



  • 50cl of apple cider
  • 190g of all-purpose flour
  • 80g of brown sugar
  • 10g of baking powder
  • 3g of salt
  • 3g of baking soda
  • 2g of cinnamon
  • 2g og nutmeg
  • 2 large eggs
  • 120g of butter, melted and cooled
  • 90g of Ocean Spray® Craisins® Original Dried Cranberries, roughly chipped
  • Oil, for frying

  • Glaze:
  • 5ml of milk
  • 5g of vanilla extract
  • 250g of powdered sugar
  • 30g of Ocean Spray® Craisins® Original Dried Cranberries


In a small saucepan, bring the cider to a simmer and reduce by half. Cool completely before using.

Whisk together flour, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened.

Fold Craisins® Dried Cranberries into the dough (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.

Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.

In an electric skillet or deep fryer, pre-heat oil to 325°F. Fry doughnuts, a few at a time, until golden brown and cooked through, approximately 2-3 minutes on each side. Fry doughnut holes if desired, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly.

Once cooled slightly, dip doughnuts into glaze.

To Make Glaze:

Combine milk and vanilla in a medium saucepan over low heat until just warmed through. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.

Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time. Sprinkle the chopped Craisins® Dried Cranberries onto the top of the donuts and set on a draining rack placed in a half sheet pan for 5 minutes before serving.


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