Sugared Cranberries

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  • After three people told me about this sweet treat this week, I couldn’t wait  to try them.  Each friend had a slightly different variation.  The recipe I used comes from an old edition of Cooking Light.  They taste as good as they look.  The chrystallized cranberries will stand alone on a pretty plate or one friend served them with cheesecake.  They are my favorite treat of this holiday season.
  • 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.

What do you think?