Carolina Wren at my bird feeder |
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.