Sugared Cranberries - Caity

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.