I wish I had time to post this recipe earlier but I’ve been so busy with the holidays. These cranberries make a beautiful holiday table display and are absolutely delicious!
Plain fresh cranberries can be extremely bitter and many people I’ve talked to don’t like them at all. The sugar-coating gives them the sweet kick they need and the “crunch” they make when you bite them is addicting. I ate so many after I first tried this recipe, that I had to make a second batch to have enough for our Christmas party.
You will need:
3 Cups Fresh Cranberries
2 Cups Granulated Sugar
2 Cups Water
1/2 Cup Granulated Sugar
3/4 Cup Natural Sugar
Wash cranberries and discard any that are soft. Put remaining cranberries in a large bowl and set aside.
Bring the water to a boil. Stir in the 2 cups of sugar until dissolved and let simmer for a minute or two.
Remove sugar mixture from heat. Once it has cooled slightly, pour mixture over cranberries. Cover the bowl with cling wrap and refrigerate for 8 hours or overnight.
Note: Do not pour boiling mixture over cranberries! If the liquid is too hot, the cranberries will burst. I suggest testing the temperature by tossing a cranberry into the liquid and letting it sit for a minute. If the cranberry is till firm when you remove it, then it should be ok to pour the mixture. If it is mushy or bursts completely, let the liquid cool longer
Drain the cranberries and begin the sugar-coating process. Pour some of the natural sugar into a bowl and toss in some cranberries. I suggest only using a portion of the sugar and a handful of cranberries at a time, otherwise the sugar gets too wet and clumpy.
Spread the sugar-coated cranberries on a cookie sheet to dry for an hour. Once this initial sugar-coating and drying is done, carefully repeat the process using the regular granulated sugar. The sugar will adhere to any remaining sticky parts of the cranberry.
Spread the cranberries on a cookie sheet again and let dry for at least an hour.
Place in an airtight container but do not refrigerate