Candied Cranberries

I got this recipe from Lisa the other day and was really excited to try it. The berries were very tasty, but the sugar didn't stick to them very well. I think it might help to make the sugar syrup a little more dense, by adding only one cup of water, instead of two.


2 C fresh cranberries
2 C granulated sugar
2 C water
3/4 C superfine sugar

Bring the water and granulated sugar to a simmer, stirring until the sugar dissolves. (Be sure not to boil the mixture or the cranberries might pop when you add them.) Remove from heat and stir in the cranberries. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use (cocktails, etc.). Place the superfine sugar in a shallow dish and roll the cranberries in it to coat. Spread the berries in a single layer on a baking sheet lined with parchment, and let stand for one hour at room temperature to dry. They can be stored for up to a week in an airtight container.