- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- ¾ cup superfine sugar
Ingredient Note: Superfine/castor sugar is hard to find and expensive. Process regular sugar in a blender or food processor for about a minute or two. This works just as well.
- 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.
- 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.
Notes: The original recipe says to store these in an airtight container, but doing so causes the sugar to melt off and the cranberries to turn into a sticky mess. Store them in an open bowl or candy dish instead.
Recipe adapted from myrecipes.com.