SUGARED CRANBERRIES Not only pretty, but great tasting with your turkey, chicken or as a snack.
Makes 2 cups
2 cups sugar
2 cups water
2 cups fresh cranberries, rinsed, patted dry and picked over
1 cup, medium-grain sugar, plus more for dusting
Create simple syrup by heating 2 cups sugar with 2 cups
water until sugar is completely dissolved. Allow mixture to
cool for a few minutes so that cranberries won’t pop when
simple syrup is poured over them.
In a large, heat-proof bowl, pour syrup over cranberries.
Allow to cool completely, cover with plastic wrap and
refrigerate overnight.
Drain liquid from cranberries.
Roll cranberries in sugar. (Note: one simple way to do this
is to pour sugar onto a baking sheet and place a handful of
cranberries on sheet and move back and forth to coat.) If
sugar clumps replace with fresh sugar. Repeat handful by
handful until all cranberries are coated.
Spread coated cranberries onto two baking sheets to dry
for a couple of hours. (Sugar will dry and cranberries will
turn into a crispy candy.)
Best used same day.
