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Candied Cranberries

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Course Dessert

Ingredients
  

  • 2 cups sugar divided
  • ½ cup water
  • 12 ounces fresh cranberries washed

Instructions
 

  • Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
  • Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
  • Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
  • Store in an airtight container in the fridge for 2-3 days.
  • Enjoy!

Notes

  • These may start to "weep" some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
  • Use on charcuterie platters, baked brie, atop desserts or cocktails.
  • Use vanilla bean or orange zest to vary the flavor.