Adapted from Cooking Light December 2003
9 servings (serving size: about 1/3 cup)
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar (I didn't want to purchase this so I put it in a food processor and processed until superfine - this works, trust me)
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. Do not boil or the cranberries may pop when added. Pour mixture into a bowl over cranberries.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Note: You can keep the steeping liquid to make mixed drinks with.
Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. They will be very sticky, best if you transport them into the sugar using a slotted spoon or a fork.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.