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Place the cranberries in a large bowl and pour in the Sprite and pineapple juice. Cover the bowl, gently shake to mix, and refrigerate overnight to let the flavors infuse.
Drain the cranberries, reserving the juice for a cocktail or mocktail. Transfer the cranberries to a large zip-top bag and add powdered sugar, shaking gently until the cranberries are fully coated.
Preheat the oven to 200°F. Line a baking sheet with parchment paper and spread the coated cranberries in a single layer on the sheet.
Place the baking sheet in the oven for 5–7 minutes to dry the cranberries. Allow them to cool completely, then store them in an airtight container in the fridge or a cool, dark pantry for up to one week.