I have been haunted by a bag of leftover fresh cranberries sitting in my fridge since Thanksgiving. I had no idea what to do with them until I came across this recipe. I thought these little candies were so cute and seemed very easy to make. I think they would make great Christmas treats that you could package in fun little tins and give as gifts. I liked the idea of these candies because they aren't your typical chocolate Christmas candy or cookie - they are very unique. You could rest assured that you are the only one in your circle delivering sugared cranberries as Christmas treats (Being original is always important as far as I am concerned.) I also think they would be very pretty served in a small bowl next to the nuts at a cocktail party.Sugared Cranberries
Adapted from Cooking Light December 2003
9 servings (serving size: about 1/3 cup)
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar (I didn't want to purchase this so I put it in a food processor and processed until superfine - this works, trust me)
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. Pour mixture into a bowl over cranberries.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Note: You can keep the steeping liquid to make mixed drinks with.
Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. They will be very sticky, best if you transport them into the sugar using a slotted spoon or a fork.
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.
