Favorite Recipe

I made this for a dinner party over the weekend, and it's one of my favorites. Remember this for next year! :) It's super easy and really delicious. It's a great alternative to cookies. Just remember to soak the cranberries overnight; it's a must or they taste terrible.



Sugared Cranberries

Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
Yield

9 servings (serving size: about 1/3 cup)
Ingredients

* 2 cups granulated sugar
* 2 cups water
* 2 cups fresh cranberries
* 3/4 cup superfine sugar

Preparation

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.
Nutritional Information

Calories:
118 (0.0% from fat)
Fat:
0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:
0.1g
Carbohydrate:
30.4g
Fiber:
0.9g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
0.0mg
Calcium:
2mg

Cooking Light, DECEMBER 2003