New Recipes for a New Year

Sunday, November 28, 2010

Sugared Cranberries

Carolina Wren at my bird feeder
Ingredients

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar

Preparation

Combine granulated sugar and water in sauce pan 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.

Drain cranberries in a colander, over a bowl, reserve 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, 1 hour, or until dry.

Use as a garnish for a plate of cookies, around a cake, topping for ice cream, etc.  They are good as a light snack with a cup of tea or coffee.

Notes from Liz

The reserved sugar sauce can be used to make cranberry sauce or as a sweetner for homemade lemonade or ice tea.  I make these at Christmas but they are delicious anytime you have fresh cranberries.