sugared cranberries

How To Make sugared cranberries

• 1

  Place 2 cups sugar and water in a saucepan over medium heat. Heat to a simmer, stirring, occasionally. Continue heating until sugar has dissolved and syrup is clear.
• 2

  Let syrup cool until it is warm and stir in the cranberries, stirring to coat. Do not add the cranberries while the syrup is hot or they will pop.
• 
  3

  Pour cranberries into a bowl, cover and refrigerate overnight or for 12 hours.
• 
  4

  Using a colander, drain the berries reserving the syrup for your next batch or another use if desired.
• 
  5

  Gently stir the berries and the fine sugar together in a bowl. It is very important that the sugar be pulsed first in a food processor so that it clings to the berries. Combine until berries are coated.
• 
  6

  Line a rimmed baking sheet with wax paper and spread the berries out in a single layer. Let sit at room temperature for one hour. The sugar coating will dry and the fine sugar will cling to the berries.
• 7

  After one hour, remove cranberries with a slotted spoon. Reserve sugar for your next batch (you might want to repulse it after it dries). Place in a sealed container. Will keep in the refrigerator for two weeks.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card