CANDIED CRANBERRIES RECIPES

Steps:

• Line the baking sheet with parchment paper.
• Heat butter in a large non-stick frying pan over medium heat until butter is completely melted.
• Add brown sugar and walnuts to the frying pan and mix.
• Cook, stirring every 30 seconds, until the sugar is completely dissolved (about 4 minutes).
• Remove candied walnuts from the frying pan onto a baking sheet. Put the walnuts on parchment paper in a single layer and spread them apart so they are not touching and don't stick together. Let them cool for 30 minutes.
• After the candied walnuts are completely cool, put them in a bowl and serve.

Steps:

• In a small sauce-pot, whisk water and 1/2 cup (135 grams) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Add a scraped vanilla bean pod if desired. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.
• Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out at room temperature for one hour.
• Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.
• Place the cranberries in a lidded container with a little pinch bowl of rice ( a couple of teaspoons ). The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than if not using the rice. The cranberries will stay fresh for two days or up to four depending on how fresh the cranberries are. After two-three days, you may notice the cranberries "weeping." To freshen them up again, simply toss them with more sugar.