Wednesday, November 27, 2013
A few years back, one of my girlfriends introduced me to this recipe. Ever since then, I have been convinced that this recipe needs to be a staple of every holiday spread. They twinkle among the holiday lights and lend a beautiful color to your table. Another great thing is the way they pop in your mouth. You can actually hear them make a pop as you bite into this sweet and savory goodness. I'm thinking of trying them with warmed brie cheese and a grainy cracker next time. Don't skip out on these little bites of joy this holiday season!
2 cups cranberries
2 cups water
2 cups sugar (raw cane sugar works best)
1. Place the cranberries in a medium glass bowl and set aside.
2. Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
3. The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
4. Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.