Candied Cranberries

 

Ingredients:

1 ½ cups water

1 ½ cups sugar

2 cups washed and sorted fresh cranberries

Additional 1 to cups sugar to roll cranberries in.

Directions:

In small sauce pot mix sugar and water, stir over medium heat until starting to simmer.  Remove from heat. Test by dropping in a cranberry or two (if the cranberries pop it is too hot let it cool).  Add remaining cranberries. Place a weight on the cranberries to hold them down in syrup. Sit in fridge for at least 8 hours.  Drain cranberries (I use the left over syrup for holiday cocktails).  Roll drained cranberries in sugar.  I have found this process is less messy : pour sugar onto a cookie sheet or roasting pan, spread cranberries across sugar and shake the pan back and forth to coat them.  I let the cranberries sit in the sugar until completely dry.  Store in an open container to avoid the sugar coating to “melt” away.