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Pour the entire bottle of Prosecco over the cranberries, minus a shot glass for tasting.
Add a little less than half a container of orange juice.
Let the mixture sit to soak for 12-24 hours.
Drain out the liquid into a cup to taste.
Dry the berries well with paper towels.
Put about two cups of powdered sugar in a zip lock bag with half the berries and shake well.
Repeat the shaking step with the remaining half of the berries.
Put the coated berries on a parchment lined baking sheet.
Bake at 200 degrees for seven minutes to dry them, not to bake.
Store in the fridge.