Sugared Cranberries

These tasty treats remind me of pomegranates - slightly sweet, slightly tangy, slightly bitter - but are larger with no seed. 

Sugared Cranberries

Ingredients

2 12-ounce bags fresh cranberries
2 cup granulated sugar
2 cups water, divided
Additional sugar for rolling

Directions

Wash cranberries and discard any damaged ones - set aside.

Line a baking sheet with parchment paper - set aside.

Combine 1 1/2 cups water and 2 cups sugar in a medium pot. Bring to a simmer and stir until sugar is completely dissolved, remove from heat.

Carefully stir 1/2 cup cold water into the dissolved sugar water mixture.

Add fresh cranberries to the sugar water mixture and stir until coated.

With a slotted spoon, remove cranberries from the liquid and place in a single layer on parchment lined sheet pan.

Let cranberries sit for an hour or until slightly sticky to the touch.

Pour sugar in a shallow dish and add a handful full of cranberries at a time. Roll berries around in sugar until fully coated.

Spread sugared cranberries out evenly on a baking sheet and let dry for an additional hour or two.

Store in a container at room temperature.


Original link:
http://eats.macaronikid.com/article/1130035/sugared-cranberries