candied cranberries

I make a batch of these every year around the holidays.  They’re a classic blend of sweet and tart, and look so festive in the bowl.  It doesn’t hurt that I love, love, love me some cranberries.  It might be a bit late for this year, but stash this recipe away for next Christmas for an easy snack that looks sparkling and pretty in a candy dish.  They’re also perfect for teacher gifts – which he or she will appreciate in lieu of another coffee mug or a Starbucks gift card.  Enjoy!

Candied Cranberries

1 bag cranberries
2 cups sugar, plus extra for dusting
2 cups water

1) Mix the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved and the liquid is clear and boiling.  Remove the pan from the heat and let the liquid cool until a single berry dropped into it doesn’t burst.  (If you have a candy thermometer, it will read about 170 degrees.)

2) Pour the cranberries into the sugar-water, stirring to coat, then weight the berries down with a plate or small lid.  Let them sit submerged until cool, or even overnight.

3) With a slotted spoon, remove the cranberries and set them on a cookie tray or sheet of wax paper until they are no longer dripping wet.  Before they dry completely, sprinkle the berries liberally with sugar, tossing to coat.  Let them dry completely.

Candied cranberries will last for about a week on the counter.  If you pack them in a sealed container, they will get soggy, but will dry out again quickly and become crunchy again when exposed to air.


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