It never ceases to amaze me at how much time goes by between my posts. I can't believe the last one was in October. I've also been needing to post my Thanksgiving recipes. I can't believe it's been a week since Thanksgiving already. So to start off my collection of shares for y'all what better thing to start with than these.
Aren't they gorgeous??? And soooooo addictive!! Sugared Cranberries are really good I'm warning you one is not enough. Before you know it you are talking to yourself and trying to keep your hands out of them so that your DH can have a few! Ok so that was me, but you've been warned. These things are GOOD! You will need to allow yourself a little time to make them, but they are worth the wait.
According to the experts on the net, Superfine Sugar can not be found in the South. I just took some of my regular granulated sugar and processed it in my food processor for about a minute. It worked beautifully. Don't process your sugar too long though or you will have powdered sugar!
Sugared Cranberries
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.) 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. 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.
Preparation
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