Yield: 9 servings (serving size: about 1/3 cup)
· 2 cups granulated sugar
· 2 cups water
· 2 cups fresh cranberries
· 3/4 cup superfine sugar
1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
3. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
HINTS:· If you can’t find superfine sugar put regular sugar in a food processor and process for about 1 minute or until fine but not powdered.
· Put about 1/3 to ½ cup in a cellophane bag and give as gifts.
· Sometimes if stored in an airtight container the moisture from the berries will make the sugar sticky.
Amount per serving