There are slightly different variations and uses for this recipe. All great. The recipe I use comes from an old edition of Cooking Light. They taste as good as they look. The sugared cranberries will stand alone, serve with cheesecake, a great garnish for cocktails, or sprinkled on a cookie platter.
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar (this can be purchased or simply run regular sugar through a food processor until super fine)
- Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
- Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
- Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
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