31 October 2007

Sugared Cranberries

Illustration Friday's topic this week is "trick or treat". This will be my non-submission participation for "treat".

When I first had sugared cranberries, it was when I was still living in Florida. I had them at a party and had "just one more" fifty-seven times. You can't purchase superfine sugar in the South, so re-creating these was a lost dream.

Years later, I moved to Philadelphia and finally made these little jems. Everyone loves them. Especially, Aimee, who this recipe is really for!

Sugared Cranberries

Remember, these are not bad for you. They contain anti-oxidants and prevent certain, er, infections. Review health benefits to cranberries here.

This recipe was from Cooking Light.

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

9 servings (1/3 cup per serving)

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. Marissa's note: If they do pop, it's giggle inducing, and they'll still taste good. They probably won't stay as fresh though, so it's not recommended.

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.

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.


kat said...

Oh those look delicious. Perfect for November + December :) Yum.

Sherry W said...

yummy! I'll try that!

Felicia said...