‘Tis the Season!
These little delicacies pack a powerful sweet-tart flavor punch. Not only that, but they look awfully pretty in little holiday serving dishes. A little go a long way.
The recipe is very easy, but it requires some time to soak the berries in a homemade simple syrup (sugar and water), preferably overnight. Then they are drained, tossed with sugar, and spread out to dry (which could take hours).
You could make them the same day, but they are even better if they are prepared in advance. You could even refrigerate them and serve slightly chilled.
1 1/2 cup
- 1 1 2/ cups Fresh cranberries (frozen don't work as well)
- 2 cups (divided in half) granulated sugar
- 1 cup water
- Rinse the cranberries. Place in a medium bowl and set aside.
- In a medium sauce pan, bring one cup of water and one cup of sugar to a boil. Whisk until sugar is dissolved. Allow to cool for 5-10 minutes.
- Poor the cooled syrup over the cranberries and stir gently to coat.
- Let the cranberries soak for 6-8 hours in the refrigerator. Overnight is even better!
- Drain the syrup from the cranberries and pour remaining cup of sugar over the cranberries until they are all well coated.
- Spread berries out on a cookie sheet lined with parchment paper or wax paper to allow them to dry. This could take several hours.
- They can be served "as is" or chilled.