If you find yourself with leftover cranberries hanging around, I have a super simple suggestion for you: make Sparkling Sugared Cranberries. They are easy to make and a sweet treat. The cranberries have a nice sugared shell on the outside while remaining juicy on the inside. A fun snack, indeed! I cut the recipe in half and they still turned out beautifully.

Sparkling Sugared Cranberries Print Recipe Here

From myrecipes.com, Cooking Light, December 2003

Ingredients

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar (if you don’t have this, just pulse granulated sugar in a food processor several times)

Directions

Add your granulated sugar and water to a medium saucepan and cook over low heat. Stir frequently until the sugar dissolves and becomes a syrup. Bring the syrup to a simmer without letting it come to a boil and then remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 8 hours.

Drain the cranberries in a colander (reserve the liquid for a fantastic cranberry simple syrup). Add the superfine sugar to a shallow dish. Add a few cranberries at a time to the superfine sugar and roll to coat them with a thin layer of sugar. Scrape off any clumps. Once all of the cranberries are coated, transfer them in a single layer onto a baking sheet. Allow to dry at room temperature for 1 hour.

Store the sugared cranberries in an airtight container for up to a week.