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Sugared Cranberries<\/p>\nSugared Cranberries<\/p>\n
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These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find\u2014not frozen.<\/p>\n
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1 C. fresh cranberries, washed, picked over<\/p>\n
1 C. water<\/p>\n
1 C. granulated sugar, plus 1\/3 C. for coating<\/p>\n
2 strips orange peel (no white pith)<\/p>\n
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Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sugared Cranberries These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find\u2014not frozen. 1 C. fresh cranberries, washed, picked over 1 C. water 1 C. granulated sugar, plus 1\/3 C. for coating 2 strips orange peel (no white pith) Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the…<\/p>\n