I can’t do justice to these sugared cranberries in a description. They’re juicy, tart, cold, crisp, and crunchy with sugar. See, that just doesn’t convey how mind-blowing these little gems really are! You’ll have to just try them for yourself.
In the interest of full disclosure, this post first appeared on my blog last December, and I’ve just updated the text a bit and added a snazzy titled photo, now that I’ve discovered the editing ease of Picmonkey.
(recipe originally from Whole Foods)
2 cups water
2 cups sugar
12 oz. fresh cranberries
3/4 cup superfine sugar
Combine the water and 2 cups sugar in a medium saucepan and heat until the sugar dissolves. If you accidentally bring it to a boil, let it cool a little before you put the berries in. When the sugar is dissolved and the syrup is hot, but not boiling, add the cranberries. Cover and let sit in the refrigerator for at least 8 hours. I usually do this in the morning and let them soak all day.
Drain the berries (save the syrup for making yummy cranberry mojitos!) and toss with superfine sugar to cover them.
Spread them out on a cookie sheet lined with wax paper. Dry at room temp or in the refrigerator for at least an hour. When they’re dry, you can keep them covered in the refrigerator for a week or so. Actually, I’m not sure about that, since ours disappear in a day or two. Or less.
I know they sound a little odd, but we love these at our house. Last year we took them to the kindergarten Christmas party and, just as at the preschool party the year before, almost started a riot, all the kids loved them so much. They require very little hands-on work time, but you do need to make them at least 12 hours before you need them. And believe me, you NEED these!