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Sugared Cranberries

Source of Recipe

internet


Recipe Introduction

Because of the contrast between the tart berries & the sugary coating, the flavor really pops in your mouth! The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lines tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.

Recipe Link: food.aol.com/food

List of Ingredients

2 C. granulated sugar
2 C. water
2 c. fresh cranberries
3/4 C. superfine sugar


Recipe

Combine granulated sugar & 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 & 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 berries 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 & helps the sugar to adhere. Store in an airtight container in a cool place for up to a week.
Yield: 9 servings (serving size: about 1/3 cup)