Tuesday, October 25, 2011

Candied Cranberries

I really like making these for the holiday's, but when Nate and I saw cranberries in the store last week, we couldn't resist making them early. They are easy to make, but you have to make them the night before you want to eat them (and therefore resist your cravings for a good 12 hrs). We made them for a party we went to and to our surprise, the one who liked them the most was the 4 year old and even the 1 year olds liked them (We were sure it would be too tart for them to like it.... I guess something covered in sugar wins out over tart!)


2 cups water
2 cups granulated sugar
2 cups cranberries, picked over
Superfine sugar (for coating)

Combine the water and granulated sugar in a medium to large pot. Bring to boil and stir so that the sugar is melted. Take the pot off the heat and let the syrup mixture cool for 10-15 minutes (If it is too hot, the cranberries will burst). Add the cranberries to the syrup, cover and let sit for at least 2 hours (letting the mixture come down to room temperature) and then refrigerate overnight.

In the morning, drain the cranberries. In a wide mouth bowl, put just enough superfine sugar to coat the bottom. In batches, add the cranberries and toss until the cranberries are covered in sugar. Transfer to clean bowl. Continue until all the cranberries are covered, cleaning the sugar bowl and adding more sugar as needed (you don't want to get clumpy sugar). Once you are done, enjoy the sugary tart pop of your finished cranberries!

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