Recipe - Sugared Cranberries

With Thanksgiving right around the corner, I wanted to share more cranberry recipes.   The Cranberry Salsa I posted last month is a great Turkey-Day appetizer, but these little tid-bits make great noshing from now until New Years.  Be sure to stock up on cranberries, they last about a week in a cool dark place (not the refrigerator.)  These are the best for cocktail parties or on a dessert bar or as a homemade hostess or teacher gift, or when you want a crisp sweet bite.

Sugared Cranberries

(From Cooking Light)

2 cups granulated sugar

2 cups water

1 package fresh cranberries, washed and picked over.

3/4 cup superfine sugar (available in the baking aisle)

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat and let cool for up to 5 minutes. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

• 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, but do not refrigerate
• Use the cranberry syrup to make cranberry margaritas (next week's recipe)