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!



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.

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

Yield
9 servings (1/3 cup per serving)

Directions
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.