Around the holidays these pretty, sugared, sparkling cranberries are perfect. Tart and sweet, they glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table.
Ingredients
2 cups cranberries, picked over
2 cups water
3+ cups sugar, mixed types (see headnotes)
Directions
Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and 2 cups of granulated sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them, in batches, with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet, in a single layer, to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour or so, or until the sugar coating is dry and crisp.
