These are so quick and delightful. I may put a bowlful of these on my Thanksgiving table – but I’m one of those crazy people who will also eat cranberries straight and my family has been snacking on these. Today I used them to garnish my snowy white cupcakes.
1/2 C sugar
1/2 C water
2 – 3 C cranberries, whole and washed.
Heat sugar and water in a heavy saucepan. Watch it carefully – you want it to start simmering, but not boil. If you full boil it, the cranberries will pop when you put them in. Remove from heat when simmering and sugar is completely dissolved, and stir in washed, whole cranberries. Be sure to pick through your cranberries, there are always duds. Stir the cranberries in, and leave the cranberries in the pot for 10 – 15 minutes while it cools. Then, scoop cranberries out with a slotted spoon and spread them on a cookie sheet with a silpad – separate them or they will dry in clumps. About half hour later, add 1 C or so superfine sugar to a pie dish, and roll the cranberries through it.
The final product