Connie's Candied Cranberries |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A holiday classic or a nice garnish on a cocktail. A favorite at Connie's house from family collection. Ingredients:
2 cups granulated sugar |
2 cups water |
2 cups fresh cranberries |
3/4 cup superfine sugar |
Directions:
1. 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.
2. 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 for 1 hour or until dry.
3. 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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