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Sugared Cranberries

in Diana's Recipe Book

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(total ratings: 8)
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Servings: 9 servings, (about 1/3 cup per serving)
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.

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

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.

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

Nutritional Information
CALORIES 118 (0.0% from fat); FAT 0.0g (satfat 0.0g, monofat 0.0g, polyfat 0.0g); PROTEIN 0.1g; CARBOHYDRATE 30.4g; FIBER 0.9g; CHOLESTEROL 0.0mg; IRON 0.1mg; SODIUM 0.0mg; CALCIUM 2mg;

Source: Cooking Light-December 2003
Date: December 10, 2004


Reviewer: Alla

Reviewer: Lu Storms
I made these numerous times last year as they are something unique. They made great hostess gifts and I am planning on taking them for Thanksgiving.

Reviewer: Nicole
I made these and used them to top a cheesecake. The whole cheesecake was covered with them and it was almost too beautiful to eat! The pop of the cranberries with the creamy cheesecake was magical.

Reviewer: Kathi
I fell in love with these last year and will make LOTS again this year. Because I am a cinnamon addict, I added cinnamon to the sugar for rolling and it added a little different taste. But the POP is GREAT!

Reviewer: Simona
It really makes such a lovely Christmas surprise for your beloved ones. Sugar-coated cranberries look like little snow balls!

Reviewer: Terry
I love this recipe I made it last year and again this year... I left them in the frig for 3 days this year and I think they taste better than only 8 hours.

Reviewer: Cheryle Hood
hi, i used this recipe and found it to be excellent. i have given it out to many of my friends.

Reviewer: Rocky Myers
These are great! Mine actually steeped for a couple of days as I was too busy to get to them. You don't even have to be a cranberry lover to love these!!


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