SUGAR COVERED CRANBERRIES RECIPES

Steps:

• Combine 1/2 C. water and 1/2 C. sugar in a medium saucepan on low/medium heat. Stir until sugar is dissolved, then turn off the heat.
• Add the cranberries to the simple sugar syrup; stir to coat all cranberries evenly.
• Use a slotted spoon to place cranberries on a sheet of parchment paper to dry for one hour. Cranberries should be slightly sticky.
• Roll the cranberries, a few at a time, in the remaining sugar (1C.) until they are fully and evenly coated.
• Allow the cranberries to sit & dry an additional hour before serving.

Steps:

• 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.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
• Drain cranberries in a colander over a bowl, reserving 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.
• 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.