Sugared Cranberries
Dress up any dessert or use as a tangy palette cleanser between courses.
Ingredients
- 1 cup Fresh Cranberries, (they cannot have been frozen)
- ¾ cup Water
- 1¼ cup Sugar, divided, ¾ cup and ½ cup
Instructions
- Rinse the cranberries and set aside. Bring 3/4 cup water and 3/4 cup sugar to a simmer in a medium sauce pan. Stir until the sugar dissolves, Then take off the flame and let sit for 5-7 minutes to cool.
- Stir in the cranberries and let sit for 5 minutes. Pour the cranberries and warm sugar water into a separate bowl for 10 minutes of further cooling.
- With a slotted spoon, transfer the cranberries to a sheet of parchment paper and allow to cool in a dry space for one hour.
- After the cranberries have dried for an hour, put them back in a bowl and pour the remaining 1/2 cup of sugar over them. Stir gently to coat all the cranberries evenly.
- Lay the sugared cranberries on another sheet of parchment paper and again, let dry for 1 hour.
- Store in a lightly sealed bag in the ice box. Given the rolling nature of the drying cranberries, this recipe is not recommended to make off shore. : )
Notes
