 |
Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 16 |
|
I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time. Ingredients:
3 cups sugar, raw cane |
2 cinnamon sticks |
6 whole cloves |
3 cups water |
3 cups fresh cranberries, rinsed and drained |
1 cup superfine sugar |
Directions:
1. Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan.
2. Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally.
3. Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours.
4. Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods.
5. Toss cranberries with superfine sugar in large bowl until coated.
6. Place on baking sheet lined with parchment paper.
7. Let dry 2 hours.
|
|