Candied Fresh Cranberries

1. 1

   Rinse cranberries and remove any stems.

2. 2

   Combine water and the 2 cups of granulated sugar in a saucepan, cook just until sugar dissolves, cool 5 minutes before pouring over cranberries so it's not to hot to burst them

3. 3

   Pour overcranberries, cool to room temperature then refigerate overnight in sugar syrup

4. 4

   Drain cranberries.

5. 5

   Use the syrup to flavor drinks if you like, it can be refigerated for a week.

6. 6

   To glaze cranberries , line a baking sheet with foil, add about 1 cup granulated sugar to baking sheet

7. 7

   Add cranberries into sugar in 2 batches toss to coat with sugar

8. 8

   Transfer coated berries to a clean foil covered platter to dry

9. 9

   Serve as a sweet tart treat , or a garnish to recipes and beverages.

10. 10

    They last about 4 days, refigerated after drying

* Per serving · 4 servings · Values may vary.

No additional tips available.