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Add cranberries to a large bowl. Pour in juice or soda. Your cranberries should be covered in liquid. Let the cranberries soak in the liquid for about one hour.
Use a large kitchen strainer to remove the cranberries from the soaking liquid. Do not shake or dry off the cranberries. You want them to be wet. Place the cranberries into a large ziploc bag.
Add in the powdered sugar. Seal the bag and shake the cranberries vigorously until they are all fully coated in powdered sugar.
Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper. Transfer your cranberries to the parchment lined baking sheet, spreading them out so they aren't touching.
Bake the cranberries for about 5 minutes. When the cranberries are done, you should notice that the sugar coating around the berries is solid and firm.
Let cranberries fully cool before eating. Store any uneaten cranberries in an airtight container in the fridge.