Every year my family hosts a bunch of other families to have a Gingerbread House Party in December. All the kids decorate a gingerbread house (we have made 28+ houses some years!) and all the adults slurp down a variety of soups--always 6-7 different kinds, all of which are delicious (soup recipes to come one day!).
My mom's friend, Julie, usually brings a bunch of these sugared cranberries to the party every year and now my sister, Erin, is addicted. Of all things to be addicted to, cranberries are a good one. Especially these cranberries. Yum!
I suggest making more than one batch. They tend to disappear within hours.
what you'll need:
2 cups granulated sugar (aka regular sugar)
2 cups water
2 cups fresh cranberries at room temperature
3/4 cup superfine sugar (aka Baker's sugar)
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat.
Don't let the water boil or the cranberries may pop when you put them in.
Stir in cranberries.
Drain the cranberries in a colander and set over a bowl, saving the sugary water if you want.
Put the superfine sugar in a shallow dish.
Add the cranberries, rolling to coat each one with sugar.
Spread the sugared cranberries in a single layer on a baking sheet.
Let stand at room temperature for 1 hour or until dry. I have a hard time with this part but do your best!!!
Store in an airtight container in a cool place for up to a week.