2 C Fresh cranberries, rinsed
2 C Water
2 C Granulated sugar, plus more for coating
Turbinado sugar
Directions:
Place the cranberries in a medium glass bowl. Set aside.
In a medium saucepan, bring water and granulated sugar to a simmer. Remove from heat and let syrup cool for a couple minutes (if the water is too hot the cranberries will burst). Pour over cranberries.
Cover and refrigerate overnight.
Drain but don't rinse cranberries. Toss with turbinado sugar until well coated. Spread out on cookie sheet lined with parchment paper and sprinkle with granulated sugar.
Allow to dry for a few hours.
Do a second sprinkling of granulated sugar. Let dry another hour.
Store at room temperature for up to 3 days.
Yield: 2 cups.
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